Poutine

About This Recipe

Poutine is the defining dish of Québec and Canada's most famous culinary creation — a seemingly simple combination of French fries, gravy and fresh cheese curds that somehow transcends its humble ingredients to become something extraordinary. The essential element is the cheese: fresh, squeaky cheese curds (not grated cheese or melted slices) that soften slightly in the hot gravy but retain their distinctive bounce and mild, milky flavour. The gravy must be glossy, dark and flavourful — traditionally a pork-and-veal stock reduction — thin enough to pour freely but thick enough to coat the fries without drowning them. Poutine originated in rural Québec in the 1950s and spread across Canada over the following decades, spawning countless creative variations while the original three-ingredient classic remains the gold standard.

Ingredients

Serves 4

• 1 kgMaris Piper or Russet potatoes(peeled)
• 200 gfresh cheese curds(at room temperature)
• 1 litrevegetable oil(for deep frying)
• 2 tablespoonsbutter
• 1 mediumonion(finely chopped)
• 2 clovesgarlic(minced)
• 3 tablespoonsplain flour
• 500 mlgood beef stock
• 200 mlchicken stock
• 1 tablespoonWorcestershire sauce
• 1 tablespoondark soy sauce(for colour and depth)
• 1 teaspoonblack pepper
• 0.5 teaspoonsalt(to taste)

Instructions

1. 1

   Cut and soak the fries

   Cut the potatoes into 1cm batons. Soak in cold water for 30 minutes to remove excess starch. Drain and dry thoroughly with a clean tea towel — wet potatoes will splutter dangerously in oil.

   Drying is the most important step for crispy fries. They must be completely dry before frying.

2. 2

   Make the gravy

   Melt butter in a saucepan over medium heat. Fry the onion for 5 minutes until soft. Add garlic and cook for 1 minute. Stir in the flour and cook for 2 minutes, stirring constantly. Gradually add both stocks, whisking to prevent lumps. Add Worcestershire sauce, soy sauce and black pepper. Simmer for 15 minutes until the gravy coats the back of a spoon. Season and keep warm.

3. 3

   First fry (blanch)

   Heat the oil to 150°C in a deep pan or fryer. Fry the potatoes in batches for 5–6 minutes until pale gold but not yet crispy. Remove, drain and spread on a wire rack. Let cool for at least 10 minutes.

4. 4

   Second fry (crisp)

   Raise the oil temperature to 190°C. Fry the blanched chips in batches for 3–4 minutes until deep golden and very crispy. Drain on kitchen paper, season immediately with salt.

5. 5

   Assemble and serve

   Pile the hot fries into bowls or a deep plate. Scatter the cheese curds over the fries. Pour hot gravy generously over the top — the heat will slightly melt and soften the curds. Serve immediately.

   Speed matters — assemble and serve straight away. Poutine does not wait.

Variations

• •

  Pulled pork poutine: top with slow-cooked pulled pork before the gravy.

• •

  Galvaude: topped with chicken and green peas — a Québécois variation.

• •

  For a vegetarian version, use mushroom-based gravy with the same technique.

Storage

Poutine is best eaten immediately — it does not store or reheat well, as the fries absorb the gravy and go soft. Make all components separately, refrigerate, and assemble fresh.

Frequently Asked Questions