I can assure you that Poutine is one of the most delicious comfort foods ever!
A plate of hot French fries with cheese curds and hot brown gravy. The gravy melts the cheese for a final finish.
Poutine originated in Quebec in the 1950s, although like many dishes, the true origins are debated.
- smell:The key to a great meaty recipe is a rich brown gravy!
- Preparation Note: Gravy can be made 48 hours in advance and reheated.
- Time saving tips: Poutine can be made with homemade french fries that are baked, fried, or deep-fried, but to save time, use frozen fries!
Ingredient tips for poutine
- French fries: Use oven fries, deep fry your own fries or make air fried fries (or even use frozen if you’re in a hurry). If making homemade fries, choose a starchy potato like Russet for crispy outside and fluffy inside.
- Gravy Gravy: The “sauce” on the poutine is a rich brown gravy. It should be hot enough to melt the cheese. Beef gravy if that’s my preference but any leftover gravy can be used.
- Cheese curds: Although many people think cheese curds are mozzarella, they are actually cheddar cheese and have a mild salty flavor. cheese curds Will not melt completely in poutine; instead, they add a chewy texture to the dish…and good cheese curds squeak while you eat!
Store-bought cheese curds are sold in bags, often found in the deli section, and not always in dairy cases. If you can’t see them, ask at the store where they are as most stores will carry them.
change
Depending on where you are in Canada (or the United States), poutine can come in different forms, but always has the same three ingredients: chips, gravy/sauce, and cheese curds.
- Frith: Waffle fries, wedges, french fries, french fries, or sweet potato fries are sometimes used, but good french fries are traditional.
- toppings: For a more heart-pounding meaty option, choose from pulled pork, chopped bacon, ground sausage or seasoned taco meat.
- cheese: Squeaky cheese curds are used for gratin, but they can be hard to find depending on where you live. If you can’t get cheese curds, you can replace Cubes of cheddar or mozzarella cheese (although not technically a patty if not made with cheese curds).
How to make poutine
- Cut the potatoes into equal-sized pieces and soak them in cold water to remove excess starch.
- Season with oil, salt and pepper and bake or sauté in batches (Full recipe below).
- Cook onions in skillet until tender. Add seasonings.
- Add beef broth and water and stir until smooth. Cook until thickened.
Assembly and service
Assemble the poutine by placing the hot fries on a plate, or even on a paper boat or bowl, and top with cheese curds. Pour the hot gravy over the top and serve immediately. Although very controversial, I like to add tomato sauce when serving them.
Holly’s Tips
- Cheese curds are best served at room temperature, so let them sit while you prepare the rest of the dish.
- Make sure the fries and gravy are hot so the cheese curds melt a little.
- Have plenty of napkins on hand!
Did you make this homemade succulent? Leave a rating and review below.
homemade poutine
Crispy fries are topped with cheese curds and smothered in a delicious gravy to create this Canadian classic!
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Make french fries
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Preheat oven to 375°F and line a large baking sheet with parchment paper.
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Wash potatoes into ¼” chips. Soak chips in cold water for at least 30 minutes, then dry thoroughly with paper towels or a clean kitchen towel.
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In a large bowl, toss chips with olive oil and seasoned salt. Spread in a single layer on prepared baking sheet.
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Bake for 20 minutes. Increase the oven temperature to 425°F, stir in the fries, and continue baking until golden brown, about 20 to 25 minutes.
Make gravy
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While the fries are baking, heat a teaspoon of olive oil over medium heat. Cook diced onions until tender.
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Add garlic, thyme and pepper to pan. Cook the mixture for 2 minutes. Stir in butter until melted. Stir in flour and cook roux 4 to 5 minutes, or until browned.
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Gradually add condensed beef broth and 1 cup water to pot, stirring until smooth after each addition.
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Bring the mixture to a boil and let it boil for 2 minutes. Strain the gravy through a mesh strainer into the pot.
Make sure the fries and gravy are hot so the cheese curds melt.
Use condensed beef broth (or chicken stock or broth, if desired) for full flavor.
Shortcut tips
- French fries can be cooked in the air fryer or deep fryer.
- Homemade fries can be substituted with frozen fries.
- Leftover gravy or packaged gravy can be substituted for homemade brown gravy.
Calories: 1108 | carbohydrate: 83g | protein: 41g | Fat: 69g | Saturated fat: 36g | Trans fats: 1g | cholesterol: 182milligrams | sodium: 1542milligrams | Potassium: 1746milligrams | fiber: 6g | sugar: 4g | Vitamin A: 801IU | Vitamin C: 26milligrams | calcium: 894milligrams | iron: 5milligrams
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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