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Poutine
Crispy fries layered with squeaky cheese curds and smothered in rich, savory gravy create this iconic Canadian comfort food that's impossible to resist. The contrast between golden fried potatoes and melting curds makes every bite satisfying, while the beefy gravy ties it all together. Perfect for late-night cravings or feeding a hungry crowd when nothing else will do.
Prep time
15 minutes
Total time
40 minutes
Servings
4
Ingredients
- 2 lbs russet potatoes, cut into 1/2-inch thick fries
- 2 cups fresh cheese curds, room temperature
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef or chicken stock
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Salt to taste
- Vegetable oil for frying
Instructions
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Soak cut potatoes in cold water for 30 minutes, then pat completely dry.
- For gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to make a roux.
- Gradually add stock while whisking constantly to prevent lumps. Add soy sauce, garlic powder, and pepper.
- Simmer gravy for 8-10 minutes until thickened. Season with salt and keep warm.
- Fry potatoes in batches for 3-4 minutes (blanching). Remove and drain.
- Increase oil temperature to 375°F (190°C) and fry potatoes again for 2-3 minutes until golden and crispy.
- Place hot fries on serving plates and immediately top with cheese curds.
- Pour hot gravy over the fries and cheese curds. Serve immediately while the cheese is melting.
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