Description
Indulge in this classic Poutine recipe featuring crispy fries topped with fresh cheese curds and rich gravy. It’s the ultimate comfort food, perfect for any occasion, delivering a gooey and satisfying experience in every bite.
Ingredients
Scale
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt (to taste)
- 2 cups cheese curds (preferably fresh white cheddar)
- 2 cups beef or chicken gravy (homemade or store-bought)
- 1 tablespoon cornstarch (optional, for thickening gravy)
- 1 tablespoon water (optional, for thickening gravy)
Instructions
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Scrub gently with a vegetable brush for best results.
- Peel the potatoes using a vegetable peeler. For skin-on fries, you can skip this step.
- Cut the potatoes into thick fries, about 1/2 inch wide, ensuring they are uniform in size for even cooking.
- Place the fries in a large bowl of cold water to soak for at least 30 minutes (up to a couple of hours) to remove excess starch.
- Drain the fries and pat them dry with a clean kitchen towel to remove moisture.
- Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully add a batch of fries to the hot oil, avoiding overcrowding. Fry for 5-7 minutes until golden brown and crispy.
- Remove fries with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Sprinkle with salt while hot.
- Repeat the frying process with the remaining fries, keeping them warm in a preheated oven at 200°F (95°C) if necessary.
- For store-bought gravy, heat in a saucepan over medium heat until hot. For homemade gravy, melt 2 tablespoons of butter in a saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for about 2 minutes until golden brown.
- Gradually add 2 cups of beef or chicken broth while whisking continuously to avoid lumps.
- Simmer and cook until thickened, about 5-10 minutes. For thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of water, add to the gravy, and stir until thickened. Season with salt and pepper to taste.
- Keep the gravy warm on low heat while assembling the poutine.
- Place a generous portion of hot, crispy fries on a serving plate or in a shallow bowl.
- Sprinkle cheese curds over the fries, allowing the heat to melt the cheese.
- Ladle hot gravy over the fries and cheese curds, ensuring everything is well covered.
- Serve immediately while hot and melty. Optional toppings include chopped green onions, pulled pork, or sautéed mushrooms.
Notes
- For the best fries, consider double frying: fry once at a lower temperature (325°F or 160°C) until cooked through, then cool and fry again at a higher temperature (350°F or 175°C) until crispy.
- Use fresh cheese curds for the best texture; they should be slightly squeaky when bitten into.
- Feel free to customize your poutine with additional toppings for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes