Poutine is one of the most famous Canadian dishes and one of the easiest to make! Crispy fries topped with gravy and cheese curds.
Poutine Recipe
There is nothing better than a plate of classic Canadian poutine! Crispy fries covered in a flavor packed velvety gravy and cheese curds.
What Does the Name Mean?
The word poutine is a Quebec slang word for “mess“. If you look down on a plate of poutine, it most definitely looks like a mess, but a delicious mess for sure!
If you already know how great this dish is and you are just looking for a simple and delicious authentic poutine recipe to make at home, then you have to try this recipe!
What is in Poutine?
- Of course you could use store bought fries and gravy to make poutine at home but making it from scratch is so much more fun and delicious!
- Russet potatoes are great for frying and make crispy fries. They will be soaked in ice water and twice fried for a crunchy exterior and light interior.
- Don’t be worried about making gravy from scratch it is so easy with the help of a roux! A roux is a combination of equal parts butter and flour. The butter is melted and the flour is added in and cooked for a few minutes. When adding broth to the roux the roux dissolves into the sauce and thickens it. The texture is thick and velvety, creating the perfect gravy.
- Cheese curds have a different texture than regular cheese. They are denser and don’t melt as quickly as shredded cheese. To make authentic poutine, cheese curds are used but if you cannot find them you can substitute for shredded cheese.
How to make Poutine
Full Printable Recipe at Bottom of Page
1 Wash and dry potatoes. Slice into 1/2” fries or desired thickness. Soak in ice water for 1 hour.
2 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.
3 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.
4 Cook 2-3 minutes or until the gravy is gently bubbling and thickened. Remove from the heat, cover and set aside.
5 In a large pot or skillet on medium heat, heat enough oil to come 2” up the sides.
6 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.
7 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.
8 Remove the fries from the oil and drain on a paper towel lined plate, season with salt to taste.
9 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!
Tips for the Best Poutine
- Soak Fries – for extra crispy fries soak the fries in ice water for 1 hour. This draws out starch from the potatoes, when fried they will be crispier. If you cannot soak for a whole hour, soak the fries as long as you can, for example while you prepare the gravy (approximately 10 minutes) then drain and pat dry before frying.
- Twice Fried – optional but recommended, first fry the fries on medium heat until just browning. Then drain on a paper towel. Increase the oil heat to medium high and fry again until golden brown. The first fry cooks the inside for and the second fry makes the outside crispy. Leaving you with a crunchy exterior and soft interior.
- Gravy – you can use store bought gravy for poutine but homemade is so much better and simple. A roux is made of butter and flour which thickens the gravy. Beef broth is stirred into the roux leaving you with a luxurious velvety gravy!
Looking for More Easy Appetizers?
- Feta Roasted Red Pepper Dip – quick and delicious appetizer is the creamiest dip served with warm pitas
- Bang Bang Shrimp Egg Rolls – the perfect sweet and spicy appetizer for your next get together!
- Asparagus Bacon Tortellini – crispy bacon paired with fresh asparagus and peas in a quick light creamy sauce
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Poutine – Canada’s National Dish
Ingredients
- 8 potatoes, russet or any potato of choice
- salt
- oil for frying, canola, vegetable, or other light oil of choice (not olive oil)
Poutine Gravy
- 2 tbsp butter
- 2 tbsp flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp oregano
- ¼ tsp thyme
- ¼ tsp pepper
- 2.5 cups beef broth
Instructions
- Wash and dry potatoes. Slice into 1/2” 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!
Ron
Wednesday 19th of January 2022
As a proud Canadian, I approve this recipe......so delicious and simple :-)