Classic Canadian Poutine: A Step-by-Step Guide

Ingredients

  • 2 lbs russet potatoes
  • 4 cups beef gravy
  • 2 cups cheese curds
  • 1/4 cup vegetable oil
  • Salt to taste

Steps and instructions

  1. Preheat your oven to 200°F.
  2. Peel the russet potatoes and cut them into 1/4 inch thick sticks.
  3. Heat the vegetable oil in a deep fryer or large, deep dutch oven to 300°F.
  4. Rinse the cut potatoes in a large bowl with lots of cold until the water becomes clear. Then, dry the potatoes thoroughly with a clean towel.
  5. Cook the potatoes in the hot oil for about 5 minutes; they should be soft but not browned.
  6. Remove the potatoes from the oil and drain them on paper towels. Increase the temperature of the oil to 375°F.
  7. Return the potatoes to the fryer and cook until potatoes are golden brown, roughly 2-3 minutes. Drain on paper towel and season with salt to taste.
  8. Place fried potatoes in a heatproof dish, add the cheese curds on top, and put the dish in the preheated oven just until the cheese curds start to melt, about 4 minutes.
  9. Meanwhile, heat the beef gravy in a small saucepan over medium heat until hot. If the gravy is too thick, add a small amount of water until desired consistency is reached.
  10. Pour the hot gravy over the melted cheese curds and fries. Serve immediately.

Tools for making

Recipe variations

  • Vegetarian/Vegan Option: Substitute beef gravy with vegetarian/vegan gravy or mushroom gravy.
  • Spicy Poutine: Add sliced jalapenos or hot sauce to the dish for some heat.
  • Loaded Poutine: Top the poutine with additional toppings like crispy bacon, green onions, or sour cream.
  • Chicken Poutine: Replace the beef gravy with chicken gravy and add shredded cooked chicken on top.
  • Sweet Potato Poutine: Use sweet potatoes instead of russet potatoes for a unique twist.
  • Different Cheese: Experiment with different types of cheese, such as cheddar, mozzarella, or blue cheese.
  • Gravy Variations: Try different flavors of gravy like mushroom, onion, or even curry.
  • Healthy Twist: Bake the potatoes instead of frying them for a healthier version.
  • Seafood Poutine: Add cooked lobster meat or shrimp to the poutine for a seafood twist.

Recipe overview

Poutine is a comforting and filling dish hailing from Quebec, Canada, that has garnered international acclaim for its indulgent combination of crispy fries, squeaky cheese curds, and rich gravy. This recipe will guide you through the process of creating authentic poutine right in your own kitchen. By cutting and twice-frying your own potatoes, you can achieve the perfect consistent texture of crispy on the outside and soft on the inside. The cheese curds will provide a delightful squeaky texture that pairs wonderfully with the hot gravy. Enjoy this dish as a hearty snack, a side dish, or even a main meal.

Common questions

  1. Can I use a different type of potato?
    Yes, you can use other types of potatoes such as Yukon Gold or Idaho potatoes, but keep in mind that the texture and taste may vary slightly.
  2. Can I use a different type of cheese?
    Traditionally, poutine is made with cheese curds. However, if you can't find cheese curds, you can substitute with a cheese that melts well, such as mozzarella or cheddar.
  3. Can I make the gravy from scratch?
    Absolutely! If you prefer to make your own beef gravy, you can use your favorite recipe or follow a basic gravy recipe using beef broth, flour, and seasonings.
  4. Can I bake the fries instead of frying them?
    While it's common to deep fry the fries for poutine, you can bake them as a healthier alternative. Simply toss the potato sticks with a little oil and bake them in a preheated oven at 425°F for about 30-35 minutes, turning them halfway through.
  5. Can I add additional toppings to my poutine?
    Absolutely! Poutine is versatile, and you can customize it to your liking. Some popular additions include bacon, sautéed onions, mushrooms, or even pulled pork.

Serving dishes and utensils

  • Deep fryer - A deep fryer is a convenient tool for frying the potatoes to achieve the perfect crispiness.
  • Dutch oven - If you don't have a deep fryer, a large, deep dutch oven can be used for frying the potatoes.
  • Paper towels - Paper towels are essential for draining the fried potatoes and removing excess oil.
  • Heatproof dish - A heatproof dish is needed to assemble and melt the cheese curds and fries in the oven.
  • Small saucepan - A small saucepan is useful for heating the beef gravy before pouring it over the poutine.

Origin stories

Poutine, a beloved national dish of Canada, particularly in Quebec, was born in the 1950s. The origins of the dish are claimed by several small towns in Quebec, each with their own delightful tales of its creation. One of the most frequently told stories is from the town of Warwick. It is said that a trucker asked Fernand Lachance, the owner of a small restaurant, to add cheese curds to his fries. Lachance is said to have replied, "ça va faire une maudite poutine" which translates to "it will make a damn mess." Little did he know, that 'mess' would become a cherished culinary icon, savored by Canadians and visitors alike, sparking joy and a sense of national pride with each gooey, savory bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.