Description
Indulge in this classic Poutine recipe featuring crispy fries, fresh cheese curds, and rich gravy. Perfect as a hearty snack, side dish, or main course, it’s the ultimate comfort food experience, especially when paired with a cold beverage!
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 (if using cornstarch)
- Fresh parsley (for garnish, optional)
Instructions
- Wash the potatoes thoroughly under cold water to remove any dirt. Scrub gently with a vegetable brush.
- Peel the potatoes using a vegetable peeler (optional).
- Cut the potatoes into thick fries, about 1/2 inch wide.
- Soak the fries in a bowl of cold water for at least 30 minutes to remove excess starch.
- Heat a saucepan over medium heat and add a tablespoon of oil or butter.
- Add 1/4 cup of all-purpose flour to create a roux, stirring continuously for 2-3 minutes until golden brown.
- Gradually whisk in 2 cups of beef or chicken broth, ensuring no lumps remain.
- Bring the gravy to a simmer and cook for about 10 minutes, stirring occasionally.
- For thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the gravy, stirring until thickened.
- Season with salt, pepper, and optional garlic powder to taste.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to about 350°F (175°C).
- Drain the soaked fries and pat them dry with paper towels.
- Fry the potatoes in batches for 5-7 minutes or until golden brown and crispy.
- Remove fries with a slotted spoon and place them on a plate lined with paper towels. Sprinkle with salt while hot.
- Place a generous portion of hot fries on a serving plate or in a shallow bowl.
- Sprinkle cheese curds over the fries.
- Pour hot gravy over the fries and cheese curds, ensuring everything is well-covered.
- Optionally, add a sprinkle of fresh parsley for garnish.
Notes
- For a vegetarian version, use vegetable gravy instead of beef or chicken gravy.
- Feel free to customize your poutine with additional toppings like sautéed mushrooms, pulled pork, or caramelized onions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes