Classic Poutine
Traditional dish · Canadian
The quintessential Quebecois comfort food, featuring crispy fries, squeaky cheese curds, and a rich, savory gravy.
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Ingredients
- Russet potatoes2 lbs
- Vegetable oil for frying4 cups
- Fresh cheese curds1 lb
- Beef broth2 cups
- Butter2 tbsp
- All-purpose flour2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Peel and cut potatoes into thick fries (about 1/2 inch thick). Rinse under cold water and pat dry thoroughly.
- 2
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (160°C). Fry potatoes in batches until lightly golden and softened, about 5-7 minutes. Remove and drain.
- 3
Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again until golden brown and crispy. Remove and drain on paper towels. Season with salt.
- 4
While fries are frying, prepare the gravy. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- 5
Gradually whisk in beef broth until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 5-7 minutes. Season with salt and pepper.
- 6
To assemble, place hot fries in a serving dish. Scatter cheese curds over the fries. Pour hot gravy generously over the cheese curds and fries.
