How To Make Poutine
Learn How To Make this classic Canadian Poutine recipe! This is perfect for your next get together. Freshly made french fries loaded with cheese curds and smothered in homemade gravy!
Course: Side Dish, SnackCuisine: CanadianKeyword: canadian poutine, poutine, poutine recipe Servings: 6 Calories: 525kcal Author: Joanna Cismaru
4 tbsp butter unsalted
1 tbsp poultry herb blend chopped *
1/4 cup all-purpose flour
2 cups beef broth low sodium or no sodium added
2 cups chicken broth low sodium or no sodium added
2 tbsp cornstarch
2 tbsp water
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
3 lbs russet potatoes about 6 medium potatoes, unpeeled
2 quarts canola oil or peanut oil or safflower oil
2 cups cheese curds at room temperature
Prepare The Gravy
In a large saucepan, melt the butter over medium high heat. Add the herbs and cook for 30 seconds until they become aromatic. Add the flour and cook, stirring or whisking regularly, for about 2 minutes.
Add the beef broth and chicken broth; bring to a boil, while whisking. In a small bowl dissolve the cornstarch in the water, then stir the cornstarch mixture in the gravy. Cook for 3 to 5 minutes, whisking regularly, or until the sauce thickens. Season with salt and pepper to taste.
Prepare The French Fries
Wash and scrub the potatoes thoroughly. I prefer them unpeeled, but feel free to peel them if preferred. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and ice and soak the potatoes, fully submerged, for about 30 minutes. This will prevent the potatoes from oxidizing and help remove the excess starch.
Heat a large Dutch oven or a deep fryer with oil to 325 degrees F. Use a deep-fry thermometer to get it to the right temperature.
While the oil is heating, remove the potatoes from the water and pat them dry with paper towels to remove any excess water.
Add about 2 cups worth of potato sticks to the oil, do not over crowd them. There should be at least a finger of oil above the potatoes. Cook the potatoes for about 5 to 7 minutes or until they start to lightly brown. Transfer them to a rack, shaking off any excess oil. Repeat with remaining potatoes.
Increase the heat of the oil to 350 F degrees.
Cook the potatoes a second time, same as before, about 2 cups at a time, for an additional 2 minutes or until crispy and golden brown. Remove them from the oil, shaking off any excess oil, then place them in a bowl. Season lightly with salt and pepper. Repeat with the remaining potatoes.
Assemble the Poutine
If the gravy is no longer hot, make sure to reheat it before pouring over the fries.
You can prepare this in individual dishes or in one large platter. Add the fries to your plate, then top with the room temperature cheese curds. Ladle the hot gravy all over the fries and cheese curds, making sure you coat everything.
Garnish with more herbs and ground pepper and serve immediately.
* You can find poultry herb blends in your local grocery store located with all the other herbs. Usually they contain rosemary, sage and thyme, so if you cannot the blend you could always buy them separately.
What are cheese curds: Cheese curds are moist pieces of curdled milk, sometimes referred to as squeaky cheese. Cheese curds are made from pasteurized milk in the process of creating cheese when bacterial culture are added to clot the milk. After the milk clots it is then cut into cubes, the result is a mixture of whey and curd. You can find cheese curds pretty in all grocery stores, but I usually buy mine at Custco.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 525kcal | Carbohydrates: 48g | Protein: 17g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 619mg | Potassium: 1173mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5.1% | Vitamin C: 15.7% | Calcium: 30.9% | Iron: 13.6%