How To Make Poutine
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4.8
How To Make Poutine
Description
Preparation begins by making a gravy with butter cooked alongside a poultry herb blend, then thickening it with flour, beef and chicken broth, and a cornstarch slurry until smooth and flavorful. Simultaneously, russet potatoes are washed, cut into sticks roughly ⅓ inch thick, and soaked in ice water to remove starch and prevent browning. The fries are cooked twice: first at a lower temperature to soften, then fried again hotter for crispiness.
The hot fries are topped with room temperature cheese curds, which melt slightly under the warm gravy poured over them, creating a rich, savory mixture of crispy potato, soft cheese, and aromatic sauce. Poutine offers a satisfying combination of textures and deep flavors, characteristic of this Canadian comfort fast food.
Using unpeeled potatoes adds rustic texture, but peeling is optional. The herb blend typically includes rosemary, sage, and thyme, but can be substituted with individual herbs if needed. Cheese curds are essential for their unique texture and can be found in many grocery stores or specialty markets.
Ingredients
Gravy
- 4 tablespoon butter unsalted
- 1 tablespoon poultry herb blend chopped *
- ¼ cup all-purpose flour
- 2 cups beef broth low sodium or no sodium added
- 2 cups chicken broth low sodium or no sodium added
- 2 tablespoon cornstarch
- 2 tablespoon water
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Poutine
- 3 pounds russet potato about 6 medium potatoes, unpeeled
- 2 quarts canola oil or peanut oil or safflower oil
- 2 cups cheese curds at room temperature
Instructions
Prepare The Gravy
- In a large saucepan, melt the butter over medium high heat. Add the herbs and cook for 30 seconds until they become aromatic. Add the flour and cook, stirring or whisking regularly, for about 2 minutes.
- Add the beef broth and chicken broth; bring to a boil, while whisking. In a small bowl dissolve the cornstarch in the water, then stir the cornstarch mixture in the gravy. Cook for 3 to 5 minutes, whisking regularly, or until the sauce thickens. Season with salt and pepper to taste.
Prepare The French Fries
- Wash and scrub the potatoes thoroughly. I prefer them unpeeled, but feel free to peel them if preferred. Cut the potatoes into ⅓-inch slices and then slice into ⅓-inch sticks.
- Fill a large bowl with water and ice and soak the potatoes, fully submerged, for about 30 minutes. This will prevent the potatoes from oxidizing and help remove the excess starch.
- Heat a large Dutch oven or a deep fryer with oil to 325℉. Use a deep-fry thermometer to get it to the right temperature.
- While the oil is heating, remove the potatoes from the water and pat them dry with paper towels to remove any excess water.
- Add about 2 cups worth of potato sticks to the oil, do not over crowd them. There should be at least a finger of oil above the potatoes. Cook the potatoes for about 5 to 7 minutes or until they start to lightly brown. Transfer them to a rack, shaking off any excess oil. Repeat with remaining potatoes.
- Increase the heat of the oil to 350℉.
- Cook the potatoes a second time, same as before, about 2 cups at a time, for an additional 2 minutes or until crispy and golden brown. Remove them from the oil, shaking off any excess oil, then place them in a bowl. Season lightly with salt and pepper. Repeat with the remaining potatoes.
Assemble the Poutine
- If the gravy is no longer hot, make sure to reheat it before pouring over the fries.
- You can prepare this in individual dishes or in one large platter. Add the fries to your plate, then top with the room temperature cheese curds. Ladle the hot gravy all over the fries and cheese curds, making sure you coat everything.
- Garnish with more herbs and ground pepper and serve immediately.
Notes
- Poultry herb blend typically contains rosemary, sage, and thyme; separate herbs can be used if unavailable.
- Cheese curds provide the characteristic squeaky texture; these are moist curdled milk pieces essential to authentic poutine.
- Unpeeled potatoes add rustic texture, but peeling is optional based on preference.
- Double frying at specific temperatures achieves tender interior and crispy exterior for fries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 525kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 60mg | 20% |
| Sodium | 619mg | 26% |
| Potassium | 1173mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 309mg | 31% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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