Poutine
Our poutine recipe is as classic as they come: crispy French fries, thick gravy and salty cheese curds. Read on for everything you need to know about how to make this fan-favorite Canadian dish.
Article By: Krissy Downey
With just three components, poutine an un-fussy, rich dish that is sure to please. Don’t be intimidated to make your own fries and gravy; our team at Food Network Kitchen has broken down this recipe into simple steps that guarantee crispy fries and rich gravy every single time. Read on for everything you need to make poutine like a true Canadian.
What Is Poutine?
Poutine is a simple, yet indulgent dish comprised of just three ingredients: French fries topped with cheese curds and gravy. While its exact origins are up for debate, we know for sure that this dish originated in Quebec and is a popular bar snack across all of Canada. Over the last few decades, Canada’s poutine has gained global popularity, with many variations of the dish popping up around the world.
How To Make Poutine Like a Pro
Soak the potatoes for the French fries. This helps remove excess starch and yields crispier fries. After the fries have soaked, it is important to get them as dry as possible (if water comes into contact with your hot fry oil, the oil will splash dangerously). We like to use a salad spinner to make sure the potatoes are as dry as possible before frying.
Fry the French fries twice. The first fry is at 350 degrees, which ensures that the potatoes are soft and cooked through. Then, the second fry is at a higher temperature of 375 degrees, which will help the fries become crispy and golden brown. A candy thermometer makes deep-frying as easy as possible.
Make a thick, flavorful gravy. Our gravy recipe for poutine has a few secret ingredients to up the flavor. We use a combination of shallots, garlic, peppercorns, ketchup, apple cider vinegar, Worcestershire, beef and chicken stocks to create an umami-rich base. The stock base is slowly whisked into a roux and simmered until the gravy is thick.
Assemble the layers. Just place the French fries in a shallow dish and top with cheese curds. Then, smother the whole thing in that rich gravy. Serve the dish immediately to maintain the integrity of crisp fries underneath the gravy.
What Are Cheese Curds?
Any recipe for poutine calls for cheese curds, but what exactly are those salty, delicious chunks? Simply put, cheese curds are small pieces of curdled milk. They make for a salty snack all on their own, but fried cheese curds are a massively popular dish at carnivals and state fairs. Of course, they are also a key component of the Canadian dish, poutine. While cheese curds are a staple in Canada and parts of the American Northeast and Midwest, they have not always been available nationwide in grocery stores. The rise in popularity of poutine means that most grocery stores now carry cheese curds, but it is easy to order them online if you can’t find them locally.
How to Eat Poutine
French fries usually mean finger food, but in the case of poutine, you’ll want to grab a fork. Some say that the name “poutine” derives from the slang term for “mess” in the Quebecois dialect, and boy does it deliver on being a messy treat. You’ll want to use a fork to keep the mess in check and be sure to have plenty of napkins nearby!
Poutine
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
Ingredients
Directions
- Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
- Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
- Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
- Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
- Put the fries in shallow dishes; top with the cheese curds and gravy.
