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5.0 from 3 votes

Poutine with Homemade French Fries and Gravy

Poutine is comfort food at its very best. Be sure to use a candy thermometer to control the temperature of the oil when making the fries. The gravy can be made up to 1 day in advance. Reheat on the stove while making the fries.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 390 kcal
Course: Appetizer
Cuisine: Canadian

Ingredients

  • 3 large Russet potatoes no need to peel them
  • vegetable oil for frying
  • 4 tablespoon unsalted butter
  • 1 medium shallot chopped
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cup beef stock
  • 2 tablespoon ketchup
  • 1 teaspoon apple cider vinegar optional, see NOTES
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper or more, to taste
  • 1 cup cheddar cheese curds
  • 1 scallion green onion, sliced, white and green parts

Instructions

    Cup of Yum
  1. Slice potatoes into strips and place in a large bowl. Cover with water and place in the fridge for at least 2 hours, up to 12 hours.
  2. Pour enough oil into a large sturdy pot to reach about two-thirds the way up the side. Heat the oil to 320°F.
  3. Drain the potatoes and thoroughly dry with paper towels or a kitchen towel.
  4. Working in batches, place a handful of the potatoes in the hot oil and cook, stirring frequently, until just starting to brown and beginning to get a little crisp, about 5 to 6 minutes. Remove with metal tongs or a spider and drain on paper towels. Repeat with remaining potatoes. Let the potatoes rest for about 20 minutes while you make the gravy.
  5. Melt the butter over medium heat in a large skillet. Add the shallots and cook until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds, stirring, frequently.
  6. Stir in the flour and let cook for about 1 minute, stirring often.
  7. Carefully whisk in the beef stock, ketchup, vinegar, Worcestershire sauce, salt, and pepper. Bring to a boil, and then reduce the heat. Continue stirring until thickened, about 3 to 5 minutes. Set aside, but keep warm.
  8. Increase the heat on the oil until it reaches 375°F.
  9. Working in batches, place the partially cooked fries in the hot oil. Fry until golden and crisp, about 2 to 3 minutes. Transfer to paper towels and sprinkle all over with salt.
  10. Place all of the fries on a platter. Nestle about half of the curds throughout the fries. Ladle the hot gravy all over the fries and curds. Add the rest of the curds and top with more gravy and the sliced scallions. Serve immediately. (You may have some gravy leftover for another use).

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
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  • The gravy can be made up to 1 day in advance.
  • The apple cider vinegar gives the gravy a light tang taste. If you prefer very traditional brown gravy, then leave the apple cider vinegar out. 
  • This dish is definitely best served as soon the fries are ready. 
  • Leftover gravy will keep in the fridge for up to 1 week and can be frozen for up to 2 months. The fries will lose their crispy texture after an hour or so and don't reheat very well.  

Nutrition Information

Calories 390kcal (20%) Carbohydrates 63g (21%) Protein 11g (22%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.5g Cholesterol 30mg (10%) Sodium 1845mg (77%) Potassium 1593mg (46%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 426IU (9%) Vitamin C 18mg (20%) Calcium 69mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 63g 21%
Protein 11g 22%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 30mg 10%
Sodium 1845mg 77%
Potassium 1593mg 34%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 426IU 9%
Vitamin C 18mg 20%
Calcium 69mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.