Description
Authentic Canadian Poutine is a classic comfort food featuring crispy deep-fried russet potato fries smothered in rich, golden brown gravy and topped with fresh white cheddar cheese curds that melt slightly from the heat. This recipe captures the traditional flavors and textures of poutine, delivering a hearty and satisfying dish perfect for sharing or indulging.
Ingredients
Scale
Gravy
- 3 Tbsp cornstarch
- 2 Tbsp water
- 6 Tbsp unsalted butter
- 1/4 cup unbleached all purpose flour
- 20 oz beef broth
- 10 oz chicken broth
- Pepper, to taste
Fries
- 2 lbs Russet potatoes (about 3–4 medium potatoes)
- Peanut oil or other frying oil, enough for deep frying
Toppings
- 1 – 1 1/2 cups white cheddar cheese curds (or torn chunks of mozzarella cheese as a substitute)
Instructions
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside for later use.
- Make the roux: In a large saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and cook, stirring regularly, for about 5 minutes until the mixture turns a golden brown color, developing a nutty aroma.
- Add broths and thicken: Slowly pour in the beef broth and chicken broth while whisking continuously to prevent lumps. Bring the mixture to a boil. Stir in about half of the cornstarch mixture and simmer for about a minute to thicken. Add more cornstarch mixture gradually if a thicker gravy consistency is desired. Season with freshly ground pepper and salt to taste. Keep the gravy warm or reheat just before serving.
- Prepare the fries: Peel (optional) and cut the russet potatoes into 1/2-inch thick sticks. Place the cut potatoes into a large bowl and cover completely with cold water. Let them soak for at least one hour or several hours to remove excess starch.
- Dry the potatoes: Remove the potato sticks from the water and lay them on paper towels. Gently blot to remove as much moisture as possible, ensuring crisp frying.
- First fry: Heat peanut or another frying oil in a deep fryer or large heavy pot to 300°F (150°C). Fry the potatoes in batches for 5 to 8 minutes until they start to cook but are not browned. Remove and drain on a wire rack to let excess oil drip away.
- Second fry: Increase oil temperature to 375°F (190°C). Once the oil is hot, return the potatoes to the fryer and cook again in batches until golden brown and crispy. Remove and drain on paper towels.
- Assemble the poutine: Place the hot fries in a large bowl and lightly season with salt. Add a ladle of the hot gravy and toss the fries gently to coat. Add the white cheddar cheese curds and toss again so that the cheese begins to soften and melt with the heat of the fries and gravy. Finish with freshly ground pepper.
- Serve immediately: Serve the poutine hot for the best taste and texture enjoyment.
Notes
- Soaking the potatoes removes excess starch, which contributes to crispier fries.
- Double frying is essential to achieve the classic crunchy exterior and fluffy interior texture of authentic fries.
- Using white cheddar cheese curds adds the signature squeaky texture and melty quality; mozzarella can be used if curds are unavailable, but the texture will differ.
- Keep the gravy warm until serving to ensure the cheese melts properly and fries stay crispy beneath the sauce.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Canadian
Keywords: Canadian poutine, classic poutine recipe, cheese curds poutine, homemade poutine, deep fried fries, gravy poutine
