Poutine
A quintessential Canadian comfort food consisting of crispy French fries topped with fresh, squeaky cheese curds and smothered in a rich, savory brown gravy.
Origin & history
Poutine originated in rural Quebec in the late 1950s. While several towns claim its invention, it is widely recognized as a product of the snack bar culture in the Centre-du-Québec region, where fresh cheese curds were readily available.
Ingredients
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For the Fries
For the Gravy
For the Assembly
The method
Step by step
- 01
Prepare the Fries
45 minSoak cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat completely dry. Fry in oil at 325°F (160°C) until soft, then increase heat to 375°F (190°C) and fry again until golden and crispy.
Double-frying is essential for the perfect texture.
- 02
Make the Gravy
15 minMelt butter in a saucepan, whisk in flour to create a roux, and cook until golden. Gradually whisk in the beef stock, simmering until thickened and smooth.
Use a mix of beef and chicken stock for a more complex flavor.
- 03
Assemble
5 minPlace hot fries in a bowl, top with a generous amount of cheese curds, and pour the hot gravy over the top to slightly melt the cheese.
Serve immediately so the fries don't get soggy.
Chef tips
- — Use fresh, room-temperature curds for the best squeak.
- — Keep the gravy very hot to ensure the cheese softens.
Common mistakes
- — Using cold cheese curds.
- — Not drying the potatoes thoroughly before frying.
Substitutions
- Cheese curds → Mozzarella chunksWill not provide the same 'squeak' or texture.
Storage & serving
Best eaten fresh; does not store well.
Serve in a deep bowl with a fork.
Food safety
Maintain oil temperature to prevent smoking. Ensure gravy is served at 165°F to maintain food safety.
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