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Authentic Poutine Recipe
Quebec, Canada
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The ultimate late-night snack, poutine, a dish of French fries, cheese curds and brown gravy, belongs to Québécois casse-croûtes (lit.greasy spoon) cuisine. When making poutine, preparing the gravy is the first step as it needs the longest to cook. Typically, you would start by making a beef broth packed with aromatics, although a roasted vegetable one is a good enough substitute. Once cooked, the broth is strained and thickened with a roux made with flour and butter. Next are French fries. Ideally, you would need a good russet potato, like Idaho or Yukon that you would slice into thicker fries, then preferably fry them twice, once at a lower temperature to cook them through and a second time at a higher temperature, so they become crispy on the outside. The squeaky cheese curds are usually purchased, but they can be made at home. When assembling poutine, crispy French fries are topped with cheese curds, and everything is poured over with warmed gravy,... Read more
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Cooking tips
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fries
To achieve the perfect texture, you need to double-fry your potatoes. Once on a lower temperature, which will give them a fluffy inside, and a second time on higher temperature so the outside crisps up. However, if you're aiming at perfection, in between the first and the second frying place the potatoes in the freezer. -
gravy
If you want the best possible flavor, homemade gravy is the way to go. Although traditionally, poutine consists of brown gravy that is made with either beef or veal stock, for a more mellower taste, choose chicken stock or a stock prepared from roasted vegetables, which can all be seasoned as desired. If you’re in a hurry, store-bought stock or gravy can be a good enough alternative, depending on ... Read more -
cheese curds
Cheese curds are mostly bought and rarely homemade, although that is also an option. The problem with cheese curds is their quality. It may be difficult to find fresh ones as they only keep their ideal texture and taste for 24 hours after they’ve been made. If they’re a trouble to find in your area, use shredded mozzarella; however, a poutine purist would never make such a substitution. -
variations
Today, a poutine dish can include many more ingredients. Some of the more common include sour cream, tomatoes, guacamole, rendered bacon, various meats, and seafood. Also, if you use a vegetable based gravy, poutine transfers into a vegetarian dish.
Recipe variations
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Poutine
Ready in 1h 35minThe following recipe shows the classic preparation of poutine with fried potatoes, cheese curds, and gravy. The potatoes are twice fried, and by using store-bought broth, the preparation of the gravy has been significantly simplified. If you do not own a deep fryer, a deep heavy pan will do, and use a thermometer to measure the temperature of the oil.
Poutine
PREP 40min
COOK 25min
soak time 30min
READY IN 1h 35min
The following recipe shows the classic preparation of poutine with fried potatoes, cheese curds, and gravy. The potatoes are twice fried, and by using store-bought broth, the preparation of the gravy has been significantly simplified. If you do not own a deep fryer, a deep heavy pan will do, and use a thermometer to measure the temperature of the oil.
Ingredients
6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
canola oil
salt, to taste
1 ½ lbs (675g) cheese curds
FOR THE GRAVY
1 tbsp cornstarch
1 tbsp water
3 tbsp unsalted butter
1/6 cup (20g) unbleached all-purpose flour
1 garlic clove, finely chopped
10 oz (300 ml) beef broth, undiluted
5 oz (150 ml) chicken broth, undiluted
pepper, to taste
Preparation
Step 1/6
Place a large bowl of potatoes that you’ve submerged in cold water in the refrigerator for 30 minutes to 24 hours. Heat the oil in the deep fryer to 170°C/340°F and put a wire rack on a baking tray.
Step 2/6
Next, drain and pat dry the potatoes, then place them in the fryer basket. Insert the basket into the hot oil and fry for two minutes. Now, drain the potatoes and arrange them on the wire rack to cool.
Step 3/6
Raise the temperature of the deep fryer to 180°C/350°F. Fry the fries a second time, now for two to four minutes. When they are golden brown, place them on paper towels to drain. Season with salt and keep a warm oven until ready to serve.
Step 4/6
In a small bowl dissolve cornstarch in water. Next, place a saucepan over medium-low heat, then melt the butter and add the flour and while constantly stirring, cook for five minutes until golden brown.
Step 5/6
Add the garlic and cook for 30 minutes, then pour in the broth and bring to a boil, constantly stirring to combine. Last, add the cornstarch and simmer for three to five until the broth thickens, then season with pepper.
Step 6/6
For serving, divide the fries into four portions, top them with cheese and gravy.
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