Poutine (Canada)

Cooking Time: 45 minutes

Poutine is a beloved Canadian dish that originated in Quebec in the 1950s and has since become an iconic comfort food. The magic of poutine lies in its simplicity: crispy, golden fries smothered in savory gravy and topped with fresh cheese curds that melt slightly when the hot gravy is poured over them. It’s more than just a dish—it’s a cultural symbol of Canada’s love for hearty, flavorful food. Perfect for sharing with friends, indulging during cold weather, or simply enjoying as a treat, poutine is a must-try for anyone who loves comfort food with a twist!

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Ingredients (Serves 4)

For the Fries

• 6 large russet potatoes

• Vegetable oil for frying (about 4 cups, depending on the size of your pot)

• Salt to taste

  
  

For the Gravy

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 4 cups beef stock (or a mix of beef and chicken stock)

• 2 tsp Worcestershire sauce

• Salt and pepper to taste

  
  

For the Topping

• 2 cups fresh cheese curds

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Instructions

Prepare the Potatoes

• Peel the potatoes (optional) and cut them into ½-inch thick fries. Soak the fries in cold water for at least 1 hour (or overnight) to remove excess starch.

• Drain and pat the fries completely dry using a clean kitchen towel.

  
  

Fry the Potatoes (First Fry)

• Heat the oil in a deep fryer or heavy-bottomed pot to 325°F (160°C).

• Fry the potatoes in batches for 4–5 minutes, or until they are soft but not browned. Remove the fries and drain on a paper towel.

  
  

Make the Gravy

• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes, stirring constantly, to form a roux.

• Gradually whisk in the beef stock, ensuring no lumps form. Add Worcestershire sauce and season with salt and pepper. Let the gravy simmer for 5–7 minutes, stirring occasionally, until it thickens. Keep warm.

  
  

Fry the Potatoes (Second Fry)

• Increase the oil temperature to 375°F (190°C).

• Fry the potatoes a second time until golden brown and crispy, about 2–3 minutes per batch. Drain on paper towels and immediately season with salt.

  
  

Assemble the Poutine

• Divide the fries evenly among four plates or bowls. Sprinkle cheese curds generously over the hot fries.

• Ladle hot gravy over the fries and cheese curds, ensuring the curds begin to melt slightly.

  
  

Serve and Enjoy

• Serve immediately while everything is hot and fresh.