Classic Canadian Poutine Recipe

Ratings

Expert Rating

4.8

95% confidence

Final Score

4.8

90% confidence

Category Scores

9.5

Taste

6.9

Difficulty

8.7

Presentation

5.4

Nutrition

8.2

Value

9.2

Instructions

8.7

Ingredients

9.0

Time Accuracy

8.8

Would Make Again

8.8

Overall

Cooking Timeline

Prep 25 min

Cook 40 min

Step 1 30 min
Step 2 5 min
Step 3 10 min
Step 4 5 min
Step 5 3 min
Step 6 8 min
Step 7 8 min
Step 8 5 min
Step 9 2 min
Step 10 2 min
Step 11

Ingredients

Servings

Units

Fries

2 1/2 lb russet potatoes (peeled and cut into 1/2-inch fries)
cold water (for soaking the potatoes)
1 1/2 tsp fine sea salt (plus more for serving)
3 qt neutral frying oil (canola, vegetable, or sunflower oil)

Gravy

Assembly

12 oz fresh cheese curds (room temperature, preferably white cheddar curds)

To Finish

2 tbsp fresh chives (finely chopped, optional)

Equipment

Deep heavy pot or electric fryer Use a vessel deep enough to prevent oil overflow
Deep-fry thermometer Accurate temperature control is essential for crisp fries
Medium saucepan For preparing and holding the gravy
Wire cooling rack Keeps the fries crisp while draining
Kitchen tongs or spider strainer For safely moving fries in and out of hot oil
Whisk Helps produce smooth gravy without lumps

Instructions

1

Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes to remove excess surface starch.
30 min
2

Drain the potatoes and dry them thoroughly with clean kitchen towels. Any remaining moisture can cause dangerous oil splattering.
5 min
3

Heat the frying oil in a deep heavy pot or electric fryer to 325°F (165°C). Fry the potatoes in batches for 5 to 7 minutes until tender and pale but not browned.
10 min
4

Transfer the blanched fries to a wire rack and allow them to cool while preparing the gravy.
5 min
5

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes until smooth and lightly golden.
3 min
6

Gradually whisk in the warm beef and chicken stocks. Add the Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, and salt.
8 min
7

Bring the gravy to a gentle simmer and cook, whisking occasionally, until smooth, glossy, and thick enough to coat the back of a spoon. Keep it hot over low heat.
8 min
8

Increase the frying oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3 to 5 minutes until deeply golden and crisp.
5 min
9

Drain the fries on a wire rack and season them immediately with fine sea salt.
2 min
10

Divide the hot fries among four shallow serving bowls or plates and scatter the room-temperature cheese curds evenly over the top.
2 min
11

Pour the hot gravy over the fries and cheese curds just before serving. Garnish with chives if desired and serve immediately.

Nutrition

Calories 820

Protein 25g

Carbs 78g

Fat 46g

Fiber 6g

Sugar 4g

Sodium 1540g

Serving Size 1/4 of recipe

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A satisfying Canadian poutine with crisp double-fried potatoes, squeaky cheese curds, and rich glossy gravy in the correct hot-and-fresh balance.

Pros

Crisp fries with fluffy centers
Rich savory gravy
Traditional cheese curd texture

Cons

Best served immediately
Requires deep-frying
Fresh cheese curds may be difficult to source

Overview

This poutine combines double-fried russet potatoes, room-temperature cheese curds, and hot beef-and-chicken gravy so the curds soften slightly without disappearing into the sauce.

AI Insights

Summary

Classic Canadian poutine made with double-fried russet potatoes, fresh cheddar cheese curds, and hot savory beef-and-chicken gravy.

Tips

Soak the potatoes to remove excess starch
Dry the potatoes completely before frying
Use fresh room-temperature cheese curds
Keep the gravy hot but not boiling
Assemble and serve the poutine immediately

Substitutions

Fresh cheese curds → cubed mild cheddar
Beef and chicken stock → all-beef stock
Russet potatoes → another high-starch potato
Worcestershire sauce → additional soy sauce
Deep-fried potatoes → oven-baked fries for a lighter version

Storage

Poutine is best served immediately. Store leftover fries, gravy, and cheese curds separately in airtight containers for up to 2 days. Reheat fries in a 425°F (220°C) oven and warm the gravy gently before reassembling.