Classic Poutine

About This Recipe

Poutine is the undisputed national dish of Canada, born in the late 1950s in the Chaudière-Appalaches region of Quebec. The dish began as a humble trucker's snack — French fries topped with fresh cheese curds and chicken gravy — served at roadside diners called casse-croûtes. The name likely comes from the Quebec slang word for 'mess'. The key to an authentic poutine is the cheese curds: they must be fresh and squeaky, partially melting under the hot gravy but retaining some of their chew. Attempts to substitute regular shredded cheese miss the point entirely. Over the decades it has spawned countless gourmet variations, but the original trinity remains unbeaten.

Ingredients

Serves 4

• 1 kgrusset potatoes(peeled, cut into thick fries)
• 300 gfresh cheese curds(squeaky, not refrigerated)
• 3 tbspbutter
• 3 tbspplain flour
• 500 mlbeef stock
• 250 mlchicken stock
• 1 tbspWorcestershire sauce
• ½ tspblack pepper
• vegetable oil(for frying)
• salt(to taste)

Instructions

1. 1

   Make gravy

   Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes until golden. Gradually whisk in both stocks. Add Worcestershire and pepper. Simmer 10–15 minutes until thickened. Keep warm.

2. 2

   Soak and dry potatoes

   Soak cut potatoes in cold water for 30 minutes. Drain and dry thoroughly.

3. 3

   First fry

   Heat oil to 160°C. Fry potatoes in batches 5 minutes until pale and cooked through. Drain and rest 10 minutes.

4. 4

   Second fry

   Heat oil to 190°C. Fry in batches 2–3 minutes until golden and crispy. Drain on paper towel and salt immediately.

   Double-frying is mandatory for proper poutine fries.

5. 5

   Assemble

   Place hot fries in a bowl. Top with cheese curds. Pour hot gravy generously over the top, allowing the heat to slightly melt the curds while keeping some chew. Serve immediately.

Variations

• •

  Top with slow-cooked pulled pork before adding gravy for a Pulled Pork Poutine.

• •

  Use vegetable stock for the gravy and enjoy a vegetarian version — equally delicious.

Storage

Best eaten immediately. Leftover poutine turns soggy but can be reheated in an oven at 200°C for 10 minutes.

Frequently Asked Questions