Poutine

Classic Quebec-Style Poutine

A faithful take on Quebec's original poutine: crisp twice-fried potatoes, squeaky fresh cheese curds, and a simple brown gravy that warms the curds without melting them.

Prep

20 min

Cook

35 min

Total

55 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •900 g (2 lb) russet potatoes, starchy variety, peeled and cut into 1 cm (½ in) batons
• •1.2 L (5 cups) peanut or canola oil, for deep-frying; a home oven-baked fry will be less crisp but acceptable
• •30 g (¼ cup) beef tallow or lard, optional, for the second fry to mimic a classic fry-shop texture
• •400 g (14 oz) fresh white cheddar cheese curds, must be fresh, squeaky, and at room temperature; the squeak is the point
• •30 g (2 tbsp) unsalted butter
• •120 g (1 cup) sliced cremini or button mushrooms, optional, common in Montreal-style poutine
• •45 g (⅓ cup) all-purpose flour
• •15 g (2 tbsp) cornstarch, mixed with 60 ml (¼ cup) cold water to slurry the gravy
• •500 ml (2 cups) low-sodium beef broth, chicken or veal broth also work
• •10 ml (2 tsp) soy sauce, adds depth and color, traditional touch
• •5 ml (1 tsp) Worcestershire sauce
• •1 g (¼ tsp) fine sea salt
• •1 g (¼ tsp) black pepper

Steps

1. 1 Soak the cut potatoes in cold water for at least 20 minutes to release starch, then drain and pat very dry with a clean towel; surface moisture causes oil to splatter.
2. 2 Heat the oil in a heavy pot or deep-fryer to 160°C / 320°F. Fry the potatoes in small batches for 4-5 minutes, until soft but not browned. Remove to a rack and let rest 10 minutes.
3. 3 Raise the oil temperature to 190°C / 375°F (add the tallow now if using). Fry the blanched potatoes a second time for 4-5 minutes, until deep golden and crisp. Drain on a rack and season lightly with salt. Keep hot.
4. 4 While the potatoes rest, make the gravy: melt the butter in a saucepan over medium heat. Add the mushrooms and cook 4-5 minutes until they release their liquid and brown. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste.
5. 5 Slowly whisk in the beef broth, soy sauce and Worcestershire. Bring to a gentle simmer and cook 5-7 minutes, whisking, until the gravy coats the back of a spoon.
6. 6 Stir the cornstarch slurry and drizzle it into the simmering gravy, whisking, until thickened to a pourable consistency that still runs slowly off a spoon. Season with salt and pepper; keep warm on low heat.
7. 7 To assemble: divide the hot fries among 4 warm bowls or plates. Immediately scatter the room-temperature cheese curds generously over the fries so they begin to soften from the residual heat.
8. 8 Ladle the hot gravy over the curds and fries. Serve right away; the fries should stay crisp under the gravy, the curds should be soft but still hold their shape and squeak when bitten.