Homemade Poutine
User Reviews
5
Homemade Poutine
Description
This recipe for Homemade Poutine starts with preparing fries from large baking potatoes, cut into quarters-inch sticks and soaked in cold water to remove excess starch. After drying, the fries are tossed with olive oil and seasoned salt, then baked initially at 375°F before increasing the temperature to 425°F to achieve a golden, crispy texture.
The brown gravy is prepared separately by sautéing diced onion until tender, then cooking garlic, thyme, and pepper in the pan. Butter and flour are added to form a roux, which is browned to develop flavor. Condensed beef broth and water are gradually whisked in, resulting in a smooth, flavorful gravy that thickens over heat.
For assembly, cheese curds should be at room temperature to melt properly. Hot fries are topped with the cheese curds, then covered with the warm brown gravy so the cheese softens. This classic Canadian dish combines different textures and savory flavors in a rich, satisfying plate.
The recipe notes that fries can be substituted with frozen or air-fried fries, and leftover or packaged gravy can be used for convenience. Cheese curds should be brought to room temperature before serving to aid melting.
Ingredients
- 8 ounces cheese curds
Fries
- 2 large potato scrubbed, baking variety
- 1 tablespoon olive oil or vegetable oil
- seasoned salt to taste
Brown Gravy
- 1 teaspoon olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- ½ teaspoon thyme dried leaves
- ½ teaspoon black pepper
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 1 ¼ cups beef broth condensed
Instructions
To Make the French Fries
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- Wash and cut potatoes into ¼" fries. Soak fries in cold water for at least 30 minutes, then dry thoroughly using paper towels or a clean kitchen towel.
- In a large bowl, toss fries with olive oil and seasoned salt. Spread on the prepared baking sheet in a single layer.
- Bake for 20 minutes. Increase the oven temperature to 425°F, stir the french fries, and continue baking until golden brown, about 20 to 25 minutes.
To Make the Gravy
- While the fries bake, heat one teaspoon olive oil in a saucepan over medium heat. Cook diced onion until tender.
- Add minced garlic, thyme, and pepper to the saucepan. Cook the mixture for 2 minutes. Whisk in the butter until melted. Stir in flour, cooking the roux for 4 to 5 minutes or until browned.
- Gradually add the condensed beef broth and 1 cup of water to the saucepan, whisking until smooth after each addition.
- Bring the mixture to a boil, then reduce to a simmer for 2 minutes. Strain the gravy through a mesh strainer into a pot.
Assembly
- Place the hot fries on a serving plate and top with cheese curds. Pour very hot gravy over the fries and cheese.
- Serve immediately.
Notes
- Allow cheese curds to reach room temperature before use to help them melt under hot gravy.
- Make sure fries and gravy are hot when assembled so cheese curds soften properly.
- Condensed beef broth is recommended for rich gravy flavor; chicken broth or stock may substitute.
- Fries can be made by baking, air frying, or deep frying; frozen fries can also be used as a shortcut.
- Leftover or packaged brown gravy can replace homemade gravy if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1108 kcal
% Daily Value*
| Calories | 1108 | 55% |
| Carbohydrates | 83g | 28% |
| Protein | 41g | 82% |
| Fat | 69g | 106% |
| Saturated Fat | 36g | 180% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 1542mg | 64% |
| Potassium | 1746mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 26mg | 29% |
| Calcium | 894mg | 89% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
