Poutine
Hot fries, squeaky cheese curds and a peppery gravy: a generous taste of Quebec.
Canada · Street Food · 75 min
DeSabor Kitchen · Published · Updated · 20 / 55 / 75 min · 4 · Canada
Jump to RecipePoutine depends on temperature and texture: crisp fries meet fresh curds and hot gravy at the last moment. The first fry cooks the potato; the second browns it. Assemble only as much as you can eat immediately.
The Story Behind the Dish
Poutine is closely associated with Quebec. Accounts of its beginnings differ, but the combination of fries, curds and gravy is unmistakable.
Ingredients
- 1 kg russet potatoes, cut into fries
- 800 ml neutral oil, for frying
- 250 g fresh cheese curds
- 30 g butter
- 30 g flour
- 500 ml beef stock
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper; 1/2 tsp salt for fries
Instructions
- Rinse the cut potatoes and dry thoroughly. Heat oil in a deep, heavy pot to 160°C; fry in small batches for 5 minutes. Drain.
- Melt butter in a saucepan, stir in flour and cook 2 minutes. Whisk in stock, Worcestershire and pepper; simmer 8–10 minutes until lightly thickened.
- Raise oil to 185°C. Fry potatoes again for 3–5 minutes until golden; drain and salt. Keep the pot less than half full of oil.
- Divide fries among bowls, scatter with curds and pour on very hot gravy. Serve immediately.
Cook's Tips
- Fresh curds soften without disappearing; mild cheese cubes are a practical substitute, with a different texture.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Divide hot fries among four bowls, distribute curds evenly and pour gravy over them just before serving. Extra gravy should be offered separately so the fries are not submerged.
Variations & Substitutions
Oven fries offer an easier alternative but are less crisp under gravy. Other toppings create a variation; keep fries, curds and gravy recognizable rather than replacing the dish with loaded nachos.
If fresh curds are unavailable, use mild mozzarella cubes, knowing they melt more completely and lack the squeak. Vegetable stock and vegetarian Worcestershire make a meat-free gravy with a different flavor.
Storage & Reheating
Keep unassembled gravy and curds refrigerated at 4°C or below, following the cheese label. Refrigerate gravy within 2 hours and use within 3 days. Assembled leftovers become soggy; use the next day.
Reheat gravy to a boil and 74°C. Refresh separate fries in a 200°C oven, then add fresh curds and gravy. Assembled leftovers can be heated to 74°C but will not regain their original crispness.
The DeSabor Table
- Poutine — Snack