📝 About This Recipe
Born in the rural snack bars of Quebec in the 1950s, poutine has evolved from a humble mess to a global culinary icon. This recipe balances triple-cooked golden fries with a velvety, peppery gravy and the essential 'squeaky' cheese curds that melt just enough to become gooey but retain their shape. It is the definitive comfort food, offering a symphony of salty, savory, and starchy textures in every bite.
🥗 Ingredients
The Fries
- 4 large Russet potatoes (peeled and cut into 1/2-inch sticks)
- 2 quarts Peanut or Vegetable oil (for deep frying)
- 1 teaspoon Sea salt (to taste)
The Poutine Gravy (Velouté Style)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Beef stock (high quality, low sodium)
- 1 cup Chicken stock (provides a lighter balance to the beef)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Ketchup (for a hint of acidity and color)
- 1 tablespoon Cornstarch (dissolved in 1 tbsp water for a glossy finish)
The Topping
- 2 cups Fresh White Cheese Curds (must be at room temperature for maximum squeak)
👨🍳 Instructions
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1
Begin by soaking your cut potato sticks in a large bowl of cold water for at least 30 minutes. This removes excess starch, ensuring your fries get crispy rather than gummy.
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2
Drain the potatoes and pat them thoroughly dry with paper towels. Any moisture left on the surface will cause the oil to splatter and prevent crisping.
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3
In a heavy-bottomed pot or deep fryer, heat the oil to 300°F (150°C). This first fry is to cook the interior of the potato without browning the outside.
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4
Fry the potatoes in batches for about 5-8 minutes until they are soft and pale. Remove with a slotted spoon and drain on a wire rack.
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5
While the fries rest, start the gravy. Melt the butter in a medium saucepan over medium heat until foaming.
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6
Whisk in the flour to create a roux. Cook for 3-4 minutes, stirring constantly, until the mixture turns a light golden brown and smells nutty.
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7
Slowly whisk in the beef and chicken stocks. Increase heat to medium-high and bring to a gentle simmer.
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8
Add the Worcestershire sauce, ketchup, and black pepper. Whisk in the cornstarch slurry and simmer for 5-10 minutes until the gravy is thick enough to coat the back of a spoon.
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9
Keep the gravy warm on very low heat. Increase your frying oil temperature to 375°F (190°C) for the final crisping.
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10
Fry the blanched potatoes a second time in batches for 2-3 minutes until they are deep golden brown and exceptionally crispy.
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11
Transfer the hot fries to a large bowl, toss immediately with sea salt, and prepare for assembly.
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12
Divide the hot fries into four shallow bowls. Immediately top with a generous handful of room-temperature cheese curds.
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13
Ladle the piping hot gravy over the fries and curds. Wait 1 minute for the curds to soften slightly before serving.
💡 Chef's Tips
Always use room temperature cheese curds; cold curds will chill the gravy and lose their signature 'squeak'. For the best texture, use Russet potatoes as their high starch content leads to the fluffiest interior. A mix of beef and chicken stock creates a more complex, authentic flavor than beef stock alone. Do not over-salt the fries initially, as the gravy and cheese curds both contain significant sodium. If you can't find curds, torn pieces of high-moisture mozzarella are a decent substitute, though not traditional.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Apple Cider to cut through the richness. Serve as a side to a classic Montreal Smoked Meat sandwich for the full Quebec experience. Add a sprinkle of fresh chives or scallions on top for a pop of color and freshness. For a 'Galvaude' variation, top with cooked green peas and shredded rotisserie chicken. Enjoy immediately—poutine waits for no one and is best before the fries lose their crunch.