Description
This classic poutine recipe features crispy homemade French fries topped with squeaky cheddar cheese curds and a rich, savory beef gravy. Perfect comfort food, this dish balances crispy textures with gooey cheese and flavorful gravy for an indulgent treat at home.
Ingredients
Units
Scale
For the Fries
- 3 large russet potatoes (no need to peel them)
- vegetable oil (for frying)
For the Gravy
- 4 tbsp unsalted butter
- 1 medium shallot (chopped)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cup beef stock
- 2 tbsp ketchup
- 1 tsp apple cider vinegar (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp Kosher salt
- 1/2 tsp black pepper (or more, to taste)
For Assembly
- 1 cup cheddar cheese curds
- 1 scallion (green onion, sliced, white and green parts)
Instructions
- Prep the Potatoes: Slice the potatoes into strips and place them in a large bowl. Cover with water and refrigerate for at least 2 hours, up to 12 hours, to remove excess starch and get crispier fries.
- Heat the Oil for First Fry: Pour vegetable oil in a large sturdy pot to reach about two-thirds up the side. Heat the oil to 320°F, using a candy thermometer for accuracy.
- Dry and Par-Fry Potatoes: Drain the potatoes from the water and thoroughly dry with paper towels or a kitchen towel. Working in batches, place a handful of potatoes into the 320°F oil and cook for about 5 to 6 minutes, stirring frequently until they start to brown and crisp slightly. Remove with tongs or a spider and drain on paper towels. Repeat with remaining potatoes. Let potatoes rest about 20 minutes before frying again.
- Make the Gravy: Melt butter over medium heat in a large skillet. Add chopped shallots and cook until tender, about 4 minutes. Add minced garlic and sauté for 30 seconds, stirring often. Stir in flour and cook for 1 minute, stirring frequently to form a roux. Carefully whisk in beef stock, ketchup, apple cider vinegar, Worcestershire sauce, salt, and pepper. Bring to a boil then reduce heat and cook until gravy thickens, about 3 to 5 minutes. Keep warm.
- Heat Oil for Second Fry: Increase oil temperature to 375°F for the final crisping of fries.
- Final Fry: Working in batches, fry the par-cooked fries again in the hot oil until golden and crisp, about 2 to 3 minutes. Transfer fries to paper towels and sprinkle with salt.
- Assemble Poutine: Place fries on a platter and scatter half of the cheddar cheese curds throughout. Ladle hot gravy over fries and curds. Add remaining cheese curds on top, ladle more gravy, and garnish with sliced scallions. Serve immediately to enjoy the melted curds and crispy fries.
Notes
- Use a candy thermometer to monitor oil temperature accurately for best fry results.
- Gravy can be made up to one day in advance; reheat on stovetop while frying.
- Apple cider vinegar adds brightness to gravy but is optional according to taste.
- Ensure fries are dry before frying to avoid oil splattering and achieve maximum crispness.
- Use fresh cheddar cheese curds for authentic texture and melt.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 1845 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 30 mg
