Genuine Canadian Poutine Recipe made with crispy fries coated in squeaky melty cheese curds and savory beef gravy. Among the finest dishes you’ll ever put in your mouth.

White serving platter covered with french fries, cheese curds, and smothered in homemade beef gravy.

Crispy, salty fries and squeaky cheese coated in a savory brown gravy, poutine is the last word indulgence and luxury meals. Discover ways to make this scrumptious Canadian dish at residence.

What’s Poutine?

A dish consisting of French fries and cheese curds topped with brown gravy, Poutine was created in Quebec, Canada, someday within the late Fifties. What was initially thought of a late-night, greasy snack meals that one would discover at small diners, pubs, or roadside chip wagons, was ultimately, many many years later, reimagined by cooks all throughout Canada, reworking poutine into an upscale and extensively accepted dish. Nowadays you’ll discover many variations of poutine, from lobster to braised beef, hen, pulled pork, floor beef, or sausage.

The way to pronounce poutine

The right Quebec French pronunciation of poutine is “poo-tin.” Additionally, you will hear English-speaking Canadians and guests pronounce it the way it seems in American English “poo-teen,” however that’s incorrect.

All of the ingredients needed to make poutine set aside in individual serving bowls.

What’s Poutine Made Of

Fries: Medium-thick fries with delicate and fluffy insides and crunchy outsides. Generally the fries might be fried twice for additional crispy outsides.

Poutine gravy: Made with a mix of hen and beef inventory and customized with seasonings and spices. The sauce shouldn’t be too thick or too skinny. In Canada, poutine sauce is so fashionable that they sauce packets and canned gravy within the grocery retailer. Vegetarian variations of poutine gravy are additionally fairly fashionable.

Cheese curds: You might be unfamiliar with cheese curds until you reside in Canada or the Midwestern US. Mainly, cheese curds are made by separating the whey (the liquidy a part of milk) from the curds. It’s an entire course of which I’ll save for a separate submit, however discovering the freshest cheese curds is essential to creating one of the best poutine. Cheese curds have a light, considerably salty taste with a rubbery texture. Recent curds ought to squeak when bitten into. After 12 hours, cheese curds will lose most of what characterizes them as recent (significantly the squeak) as a result of moisture getting into the curd.

Substitute for Cheese Curds in Poutine

Cheese curds are the right addition to poutine as they’re warmed by the new gravy however not melted fully. In different phrases, they keep their form (and interesting squeak) with out getting misplaced within the gravy. When recent cheese curds should not obtainable, mozzarella cheese or mozzarella cheese balls are thought of a suitable various.

Gravy being poured over a white plate filled with crispy fries and cheese curds.

The way to Make Poutine

1. Peel the potatoes and minimize them into 1/2-inch thick strips. Switch the potatoes to a big bowl full of chilly water and submerge for no less than 1 hour or as much as 24 hours.

2. Rinse the potatoes with three adjustments of unpolluted water to take away as a lot starch as doable then drain fully. Lay the potatoes out on clear towels or paper towels and dry them fully earlier than frying.

3. Preheat a deep-frying pan or giant Dutch oven with 3 inches of vegetable oil to 350 levels Fahrenheit. Working in batches, rigorously add 10-12 potato strips into the new oil and fry for 5-6 minutes, or till they’re golden brown and crispy.

Collage of four images: The first image shows three peeled russet potatoes on a cutting board; the second image shows peeled potatoes cut into long matchsticks; the third image shows a bowl filled with water and sliced matchstick potatoes; the fourth image shows fries frying in hot oil.

4. Repeat this course of, reheating the oil to 350 levels Fahrenheit every time earlier than including further potato strips. Take away the fries from the oil and switch them to a cooling rack to empty earlier than seasoning them generously with salt and another desired seasonings like garlic powder, onion powder, or paprika.

French fries cooling on a wire cooling rack.

5. To make the gravy, soften the butter in a big skillet set over medium warmth. As soon as melted, whisk within the flour and cook dinner till it’s a golden-brown colour.

6. Add the ketchup, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Combine nicely and cook dinner for 3 minutes, whisking repeatedly. Slowly add the meat broth and the hen broth, whisking nicely to take away any clumps. Scale back warmth to medium-low and simmer for 10 minutes, stirring typically.

7. Simply earlier than the gravy is completed simmering combine collectively the cornstarch and the water in a small bowl. Whisking the entire time, slowly add the cornstarch slurry to the gravy. Cook dinner over low warmth for five minutes, or till thickened.

Collage of six images: The first image shows a large skillet filled with butter and flour; the second image shows a large skillet with the roux plus ketchup, Worcestershire sauce, garlic powder, onion powder, pepper, and salt; the third image shows a large skillet with a thick red paste made of butter, flour, ketchup, Worcestershire sauce, garlic powder, onion powder, pepper, and salt; the fourth image shows beef broth and chicken broth in a large skillet; the fifth image shows cornstarch added to water in a small white bowl; the sixth image shows a thickened light golden brown homemade gravy.

8. To assemble, place the new fries in a shallow serving dish and prime with the specified quantity of (room temperature) cheese curds. Drizzle with gravy.

9. Serve garnished with recent parsley and recent cracked black pepper, if desired.

Collage of three images: the first image shows French fries on a white serving plate; the second image shows french fries topped with cheese curds on a white serving plate; the third image shows French fries on a white plate topped with cheese curds and homemade gravy.

Storage and Reheating

Reality? The one a part of poutine (the fries, cheese curds, and gravy) that’s price saving is the gravy. Okay, the fries, too. Nonetheless, in case your plan is to reheat the fries for a second batch of assembled poutine, you then’ll undoubtedly need to reheat them in an air fryer to get them crispy once more. The cheese curds, sadly, lose their freshness after about 12 hours, so plan on consuming these instantly.

Retailer leftover gravy in a hermetic container within the fridge for as much as three days. Reheat over medium to medium-low warmth. If needed, skinny the thickened gravy with somewhat broth till the specified consistency is reached.

White serving platter covered with french fries, cheese curds, and smothered in homemade beef gravy.

The way to Eat Poutine

You’ll need to get pleasure from your gravy-soaked fries and cheese curds whereas every little thing continues to be scorching, the fries are nonetheless crispy, and sure, the cheese continues to be squeaky. In different phrases, poutine is greatest loved instantly. It’s additionally really helpful to get pleasure from your fries with a fork – quite than your fingers. Just like American chili cheese fries, issues get tremendous messy, tremendous quick. Utensils assist.

Extra Scrumptious Recipes

Should you attempt making Poutine, please depart me a remark and let me know! I all the time love to listen to your ideas.

White serving platter covered with french fries, cheese curds, and smothered in homemade beef gravy.
White serving platter covered with french fries, cheese curds, and smothered in homemade beef gravy.

Poutine Recipe

Previous article11 Savory & Delicious Breakfast Recipes You’ll Love
Next articleKachumber Salad Recipe (Indian Cucumber Tomato Onion Salad)


Please enter your comment!
Please enter your name here