Authentic Canadian Poutine Recipe

Introduction

Authentic Canadian poutine is a comforting dish featuring crispy fries, rich gravy, and melty cheese curds. This classic combination delivers a satisfying blend of textures and flavors that’s perfect for any occasion.

Ingredients

• 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
• 2 lbs Russet potatoes (3-4 medium potatoes)
• Peanut or other frying oil
• 1 – 1 1/2 cups white cheddar cheese curds (or torn chunks of mozzarella cheese as a close substitute)

Instructions

1. Step 1: Prepare the gravy by dissolving the cornstarch in water in a small bowl and set aside.
2. Step 2: In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes until the mixture turns golden brown.
3. Step 3: Pour in the beef and chicken broths and bring to a boil, whisking continuously. Stir in about half of the cornstarch mixture and simmer for a minute. Add more cornstarch mixture gradually if you prefer thicker gravy. Season with pepper and salt to taste. Keep warm until ready to serve.
4. Step 4: For the fries, cut potatoes into 1/2-inch thick sticks. Place in a large bowl and cover fully with cold water. Let stand for at least one hour or several hours.
5. Step 5: Drain the potatoes and pat dry with paper towels to remove excess moisture.
6. Step 6: Heat oil in a deep fryer or heavy pot to 300°F. Fry the potatoes for 5-8 minutes until they start to cook but are not browned. Remove and place on a wire rack. Increase oil temperature to 375°F, then fry the potatoes again until golden brown. Drain on paper towels.
7. Step 7: Place the hot fries in a large bowl and lightly season with salt. Add a ladle of hot gravy and toss the fries to coat evenly. Add more gravy as needed.
8. Step 8: Toss in the cheese curds with the fries and gravy. Serve immediately with freshly ground pepper.

Tips & Variations

• Soaking the potatoes helps remove excess starch for crispier fries.
• If white cheddar cheese curds are unavailable, torn mozzarella works as a good substitute.
• For a lighter version, try baking fries instead of deep frying.
• Adjust gravy thickness by adding cornstarch slowly to avoid lumps.

Storage

Store leftover fries and gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat fries in a hot oven to restore crispiness and warm the gravy on the stovetop. Combine and add cheese curds just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fries for poutine?

Yes, frozen fries can be used for convenience, but homemade fries provide better texture and flavor for authentic poutine.

What type of cheese should I use if I can’t find cheese curds?

Mozzarella cheese, torn into small chunks, is the closest substitute. It melts well and mimics the stretchy texture of cheese curds.

Authentic Canadian Poutine Recipe

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★★★★★

4.8 from 794 reviews

• Author: Thomas
• Total Time: 2 hours
• Yield: 4 servings 1x

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Description

Authentic Canadian Poutine is a comforting and indulgent dish featuring crispy deep-fried Russet potatoes topped with a rich, golden brown beef and chicken broth-based gravy, and melty white cheddar cheese curds. This classic Canadian comfort food combines the perfect balance of crispy fries, savory gravy, and gooey cheese for a truly satisfying experience.

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Ingredients

Scale 1x2x3x

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 (3–4 medium potatoes)
• Peanut or other frying oil (enough for deep frying)

Topping

• 1 – 1 1/2 cups white cheddar cheese curds (or torn chunks of mozzarella cheese as a substitute)

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Instructions

1. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside to use as a thickening agent later.
2. 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 rich nutty flavor.
3. Add the broth and thicken: Gradually whisk in the beef broth and chicken broth, bringing the mixture to a boil. Stir in about half of the cornstarch mixture and simmer for a minute. If a thicker gravy is desired, add more cornstarch mixture in small increments, stirring and simmering until the desired thickness is reached. Season with freshly ground pepper and add salt if needed. Keep warm or make ahead and reheat when ready to serve.
4. Prepare the fries: Peel and cut the Russet potatoes into 1/2-inch thick sticks. Place them in a large bowl and cover completely with cold water. Let them soak for at least one hour or several hours to remove excess starch for crispier fries.
5. Dry the potatoes: Remove the potatoes from the water and place them on a sheet of paper towel. Blot thoroughly to remove as much moisture as possible to avoid splattering during frying and to ensure crisp fries.
6. First fry: Heat the frying oil in a deep fryer or a large heavy pot to 300°F (150°C). Add the potatoes in batches and cook for 5–8 minutes until they are starting to cook but not yet browned. Remove them and drain on a wire rack to let them cool slightly.
7. Second fry: Increase the oil temperature to 375°F (190°C). Return the pre-cooked potatoes to the hot oil and fry until golden brown and crispy. Remove and drain on a paper towel-lined bowl. Season lightly with salt while still hot.
8. Assemble the poutine: Place the hot fries in a large bowl. Ladle the hot gravy over the fries and toss gently with tongs to coat them evenly. Add the white cheddar cheese curds and toss again so that the curds start to soften and melt from the residual heat. Finish with freshly ground pepper and serve immediately for the best texture and flavor.

Notes

• Soaking the potatoes removes excess starch and results in crispier fries.
• Double frying ensures fries are crispy on the outside and tender inside.
• Use white cheddar cheese curds for the most authentic poutine, but fresh mozzarella can be used if unavailable.
• Adjust gravy thickness by gradually adding cornstarch mixture to suit your preference.
• Serve immediately to enjoy the perfect texture of crispy fries and gooey cheese curds.

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Canadian

Keywords: poutine, canadian poutine, authentic poutine recipe, cheese curds, gravy, crispy fries, beef gravy, comfort food