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Poutine

Canadian · Dinner · Medium

Poutine

Total
1 hr
Prep
25 min
Serves
4
Calories
590
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Hot beef gravy softens fresh cheese curds over crisp golden fries, leaving a mix of crunchy edges, squeaky cheese and savory sauce.

Timing matters more than fancy ingredients for poutine: the fries need to be crisp, the gravy hot and the cheese curds ready to scatter. A two-stage fry cooks the potatoes through before giving them a firm golden shell.

Use russet potatoes and dry them well after rinsing. Spoon on the gravy only when everyone is ready to eat so the bottom fries soak it up while the top edges keep some crunch.

SavoryCheesyRichComfort FoodNut-freeEgg-free

Method

  1. Rinse russet potato fries under cold water, then soak for . Drain and dry thoroughly with clean towels. Heat vegetable oil to 300°F (150°C) in a deep pot no more than half full.

  2. Fry potatoes in 3 batches for each until tender but still pale. Lift onto a rack and let stand for while heating the oil to 375°F (190°C).

  3. Meanwhile, heat beef gravy in a saucepan over medium-low heat for , stirring, until bubbling and steaming hot. Keep warm over low heat.

  4. Fry potatoes again in 3 batches for each until golden and crisp. Drain, season with salt and divide among shallow bowls.

  5. Scatter cheese curds over the hot fries and immediately spoon over the hot gravy. Serve at once while the cheese softens and some fries remain crisp.

Forkue tips

  • Bring the cheese curds out of the refrigerator while preparing the potatoes so the hot gravy can soften them more readily.

Storing and reheating

Assembled poutine loses its crispness quickly. Refrigerate gravy separately for up to 3 days and reheat until bubbling; cook fresh fries and add cheese curds just before serving.

Kitchen gear

Deep heavy potTop picks on AmazonDeep fry thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

590Calories
20gProtein
50gCarbs
34gFat

Poutine: FAQ

Can I use mozzarella instead of cheese curds?

Small torn pieces of low-moisture mozzarella will melt well, though they will lack the curds’ springy texture. Use curds when you can find them.

Can I use oven fries?

Yes. Bake them until deeply golden and crisp, then assemble immediately with the warm curds and hot gravy.

How do I store and reheat Poutine?

Assembled poutine loses its crispness quickly. Refrigerate gravy separately for up to 3 days and reheat until bubbling; cook fresh fries and add cheese curds just before serving.

How long does Poutine take?

About 1 hr in total: 25 min prep and 35 min cooking.

What do I need to make Poutine?

The key ingredients are russet potatoes, beef gravy and cheese curds, plus pantry basics.

Any tips for Poutine?

Bring the cheese curds out of the refrigerator while preparing the potatoes so the hot gravy can soften them more readily.

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