Poutine Recipe

 

Poutine Recipe

Ingredients

For the Fries

• 2 lbs Russet potatoes (3-4 medium potatoes)
• Peanut or vegetable oil (for frying)
• Salt, to taste

For the Gravy

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup chicken stock
• 1 cup beef stock
• 1/2 teaspoon fresh-ground black pepper

For Assembly

• 1 - 1.5 cups cheese curds (white cheddar is traditional)

Instructions

Prepare the Fries

1. Cut the Potatoes: Peel and cut the Russet potatoes into fries, about 1/4 to 1/2 inch thick.
2. Soak: Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
3. First Fry: Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches for about 5–8 minutes until they are soft but not browned. Remove and let them drain on a wire rack.
4. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until they are golden brown and crispy, about 3–5 minutes. Remove and season with salt while still hot.

Make the Gravy

5. Create a Roux: In a saucepan, melt the butter over medium heat. Gradually whisk in the flour, cooking for about 2–3 minutes until lightly golden.
6. Add Broths: Slowly add both chicken and beef stocks while whisking continuously to avoid lumps.
7. Season: Stir in black pepper and let the gravy simmer for several minutes until thickened.

Assemble the Poutine

8. Layer Ingredients: Place a generous portion of hot fries on a plate or in a bowl. Top with cheese curds, allowing them to soften slightly from the heat of the fries.
9. Add Gravy: Pour hot gravy over the fries and cheese curds.

Serve