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poutine recipe

Poutine Recipe

Pinklady
Poutine originated in rural Quebec in the 1950s, with several towns claiming its invention. The name "poutine" is said to come from the French word for “mess,” fitting for a dish where crispy fries are smothered with gravy and cheese curds. It began as a diner specialty but quickly gained national (and even international) fame. Today, poutine is celebrated in Canada and beyond, with endless variations and toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Canadian

Equipment

  • Large bowl
  • Deep fryer or large heavy-bottomed pot
  • Tongs or slotted spoon
  • Saucepan
  • Whisk
  • Baking sheet lined with paper towels

Ingredients
  

For the Fries:

  • 4 large russet potatoes
  • 3–4 cups vegetable oil (for frying)
  • Salt to taste

For the Gravy:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups beef or chicken stock (low sodium)
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • Salt and pepper to taste

For Assembly:

  • 2 cups fresh cheese curds (or cubed mozzarella if unavailable)

Instructions
 

  • Prepare the Potatoes
    Wash and peel the potatoes, then cut them into ¼-inch thick fries.
  • Soak the fries in cold water for at least 15 minutes to remove excess starch. This step is essential for crispy fries.
  • Drain and pat the fries completely dry with a kitchen towel.
  • Fry the Fries
    Heat vegetable oil in a deep fryer or pot to 325°F (163°C). Use a thermometer to maintain the temperature.
  • Fry the potatoes in small batches for 4–5 minutes until lightly golden but not fully cooked
  • Remove and place them on a paper towel-lined baking sheet.
  • Increase the oil temperature to 375°F (190°C) and fry the fries again for 2–3 minutes until crispy and golden brown.
  • Drain and sprinkle with salt.
  • Make the Gravy
    In a saucepan over medium heat, melt the butter.
  • Add the flour and whisk constantly to make a roux. Cook for about 2 minutes until golden.
  • Slowly pour in the stock, whisking to avoid lumps.
  • Add Worcestershire sauce, garlic powder, and season with salt and pepper.
  • Simmer for 5–7 minutes, stirring often, until the gravy thickens.
  • Assemble the Poutine
    Place a generous portion of fries on a plate or shallow bowl.
  • Scatter cheese curds over the fries.
  • Ladle hot gravy on top, ensuring the cheese begins to melt.
  • Serve immediately and enjoy!

Video

Keyword Poutine Recipe