Description
Classic Canadian poutine featuring crispy homemade French fries topped with rich beef gravy and melted cheddar cheese curds, garnished with fresh scallions for a comforting and delicious meal.
Ingredients
Units
Scale
French Fries
- 3 large russet potatoes (no need to peel them)
- vegetable oil (for frying)
- kosher salt (for seasoning fries)
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)
Toppings
- 1 cup cheddar cheese curds
- 1 scallion (green onion, sliced, white and green parts)
Instructions
- Prepare 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 ensure crispiness.
- Pre-fry the potatoes: Pour enough vegetable oil into a large sturdy pot to reach about two-thirds up the side and heat to 320°F. Drain and thoroughly dry the potatoes with paper or kitchen towels. Working in batches, fry the potatoes, stirring frequently, until they just start to brown and begin to crisp, about 5 to 6 minutes. Remove using tongs or a spider and drain on paper towels. Let the fries rest for 20 minutes while preparing the gravy.
- Make the gravy: Melt the butter in a large skillet over medium heat. Add chopped shallots and cook until tender, about 4 minutes. Add minced garlic and sauté for 30 seconds while stirring frequently. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the beef stock, ketchup, apple cider vinegar (if using), Worcestershire sauce, kosher salt, and black pepper. Bring to a boil, then reduce heat and simmer until thickened, about 3 to 5 minutes. Keep warm.
- Finish frying the potatoes: Increase the oil temperature to 375°F. Fry the partially cooked fries in batches until golden and crisp, about 2 to 3 minutes. Drain on paper towels and season with kosher salt immediately.
- Assemble the poutine: Place all fries on a serving platter. Distribute half of the cheddar cheese curds evenly among the fries. Ladle hot gravy generously over the fries and curds to start melting the cheese. Add the remaining curds on top, pour more gravy, and finish with sliced scallions. Serve immediately while hot and melty.
Notes
- Use a candy thermometer to accurately maintain oil temperature for perfectly crispy fries.
- The gravy can be made up to 1 day in advance and reheated on the stove while frying the fries.
- Apple cider vinegar in the gravy is optional but adds a subtle tanginess and depth of flavor.
- For best results, use fresh cheddar cheese curds that melt well.
- Drain and dry potatoes well after soaking to prevent oil splatter and soggy fries.
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
