Poutine – Canada’s National Dish
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Soaking Time
1 hr
-
Total Time
1 hr 25 mins
-
Servings
4
-
Calories
404 kcal
-
Course
Side Dish, Main Course, Appetizer
-
Cuisine
Canadian
Poutine – Canada’s National Dish
Description
Poutine – Canada’s National Dish showcases the key components of golden, crispy fries, melting cheese curds, and a flavorful gravy that brings the ingredients together. The fries are prepared from russet or other potatoes soaked in ice water to remove excess starch, ensuring they crisp well when fried twice. The gravy is made by creating a roux with butter and flour, then adding beef broth and seasoning with garlic powder, onion powder, oregano, thyme, and black pepper for depth of flavor.
The twice-frying technique ensures the fries have a crisp outer layer and a soft center, essential for poutine’s texture. Once combined with the warm gravy and fresh cheese curds, the dish offers a comforting mix of creamy, salty, and herby flavors that meld perfectly. This dish is often served immediately to maintain crispiness and to allow the cheese to soften slightly without fully melting.
To serve, layer the cheese curds over the hot fries and pour the gravy on top, letting the heat of the gravy warm the curds. This dish works well as a hearty snack or side and can be adjusted by choosing different potato varieties based on personal preference. The use of classic seasonings in the gravy balances the richness of the beef broth and creates a traditional taste experience.
Ingredients
- 8 potato russet or any potato of choice
- salt
- cooking oil canola, vegetable, or other light oil of choice (not olive oil, for frying
- 1 ½ cup cheese curds (or shredded mozzarella cheese)
Poutine Gravy
- 2 tablespoon butter
- 2 tablespoon flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon black pepper
- 2.5 cups beef broth
Instructions
- Wash and dry potatoes. Slice into ½” fries or desired thickness. Soak in ice water for 1 hour.
- In a sauce pot on medium heat melt the butter. Add in the flour and spices. This creates a roux which will thicken the gravy. Stir continuously, cook 2-3 minutes.
- Add the beef broth to the pot. Use a whisk or fork to combine with the butter and flour mixture, stir continuously until evenly combined.
- Cook 2-3 minutes or until the gravy is gently bubbling and thickened. Remove from the heat, cover and set aside.
- In a large pot or skillet on medium heat, heat enough oil to come 2” up the sides.
- Working in batches fry the potatoes for 5-8 minutes or until just browned. Remove the fries from the oil and drain on a paper towel lined plate.
- After all the fries have been fried, turn the heat up to medium-high. Working in batches, fry the fries again for 1-2 minutes or until golden brown.
- Remove the fries from the oil and drain on a paper towel lined plate, season with salt to taste.
- Assemble the poutine by adding a layer of fries to a dish, top with 2-3 spoons of gravy, cheese curds and more gravy.
- Enjoy!
Notes
- Soaking the sliced potatoes in ice water for at least one hour improves the fries' crispiness by removing excess starch.
- If short on time, soak the potatoes while preparing the gravy, aiming for at least 10 minutes before frying.
- Ensure fries are dry before frying to prevent oil splatter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 78g | 26% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 634mg | 26% |
| Potassium | 1888mg | 40% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 84mg | 93% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
