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.
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 (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)
Instructions
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside to use as a thickening agent later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
