This Canadian favorite called poutine is really delicious and considered to be the national dish. I suppose you can eat like this because it is so cold in Canada. This is not a low calorie side dish.
Making the fries in a deep fryer makes life much easier.
This recipe is for the authentic or classic poutine but in Canada this is served hundreds of different ways. I saw one version that was fried in duck fat with fois gras and smoked duck breast. One can only imagine!
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Canada Poutine- French Fries in Gravy and Cheese Curds
Ingredients
- For the Poutine Gravy:
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 6 Tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 2 cloves garlic finely chopped
- 20 oz. beef broth
- 10 oz. chicken broth
- Pepper to taste
- For Deep Fried Fries:
- 2 lbs. Russet potatoes 3-4 medium potatoes
- Peanut or other frying oil
- Toppings:
- 1 1/2 cups white cheddar cheese curds for authentic poutine. Torn chunks of mozzarella cheese would be the closest substitution
Instructions
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add the garlic and cook for a further 30 seconds.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
- Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
- Add your fries to the 300° F. oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375° F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
- Note the cheese curds should be cold when served.
