Poutine, one of Canada’s most iconic dishes, is a delicious and satisfying comfort food that originated in Quebec. It consists of crispy French fries, squeaky cheese curds, and savory brown gravy, combining to create a dish that’s warm, gooey, and irresistibly indulgent. While poutine has many variations today, the classic version remains a favorite, whether you’re enjoying it at a food truck, diner, or making it at home.
In this guide, we’ll take you through the step-by-step process of making traditional poutine at home, including tips for getting the perfect fries, gravy, and cheese curds. Let’s dive into this Canadian classic!
Ingredients for Making Poutine
The classic poutine has only three main components—crispy fries, cheese curds, and gravy. But each component plays a crucial role in the overall flavor and texture.
For the Fries
- 4 large russet potatoes: Russets are the best for fries due to their high starch content and fluffy interior.
- Vegetable oil or canola oil for frying: Enough to fill your deep fryer or to cover about 2 inches in a deep pot.
- Salt to taste: For seasoning the fries.
For the Gravy
- 2 tablespoons butter: For the roux base.
- 2 tablespoons all-purpose flour: To thicken the gravy.
- 1 cup beef broth: Adds depth and a savory flavor to the gravy.
- 1 cup chicken broth: Balances the flavor and lightens the gravy slightly.
- 1 tablespoon Worcestershire sauce: For an umami kick.
- Salt and pepper to taste: For seasoning.
For the Cheese Curds
- 2 cups fresh cheese curds: Traditional poutine uses white cheddar cheese curds, which have a mild flavor and squeaky texture. If cheese curds aren’t available, you can use small pieces of mozzarella as a substitute.
Step-by-Step Guide to Making Poutine
Step 1: Prepare the Potatoes
- Cut the Potatoes: Peel the russet potatoes (if desired) and cut them into thick fries, about 1/2 inch wide. You can leave the skins on for extra texture if you prefer rustic fries.
- Soak the Fries: Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes, or up to 2 hours. Soaking helps remove excess starch, which prevents the fries from sticking together and ensures they become crispy when fried.
- Dry the Fries: After soaking, drain the potatoes and pat them dry thoroughly with a clean kitchen towel. Removing excess moisture is crucial for achieving crispy fries.
Step 2: Fry the Potatoes
- First Fry (Blanching the Fries): Heat the oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in small batches for about 3-4 minutes until they are soft but not browned. This step cooks the interior of the fries without making them crispy yet. Remove the fries from the oil and let them drain on a paper towel-lined tray.
- Second Fry (Crisping the Fries): Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes again in small batches for about 2-3 minutes, or until they are golden brown and crispy. Transfer the fries to a paper towel-lined tray to drain excess oil. Sprinkle with salt while they are still hot.
Step 3: Make the Gravy
- Make the Roux: In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously until the mixture turns a golden brown color, about 2-3 minutes.
- Add the Broth: Slowly pour in the beef broth and chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Season the Gravy: Stir in the Worcestershire sauce, and season with salt and pepper to taste. Keep the gravy warm over low heat until you are ready to assemble the poutine.
Step 4: Assemble the Poutine
- Layer the Fries: Place a generous amount of hot fries on a serving plate or shallow bowl.
- Add the Cheese Curds: Sprinkle a handful of fresh cheese curds over the fries. If the curds are larger, break them into smaller pieces to ensure they melt slightly when covered with gravy.
- Pour the Gravy: Ladle the hot gravy over the fries and cheese curds. The heat from the fries and gravy will begin to melt the cheese curds, creating a gooey, delicious mess.
- Serve Immediately: Poutine is best enjoyed right away, while the fries are crispy, the cheese curds are squeaky, and the gravy is hot and savory.
Tips for Making the Perfect Poutine
1. Use Fresh Cheese Curds
The texture and flavor of fresh cheese curds are essential for an authentic poutine. They should be slightly springy and « squeak » when you bite into them. If cheese curds are not available, you can substitute small pieces of mozzarella, though it won’t have the same texture.
2. Fry the Potatoes Twice
Double frying the potatoes is key to getting the perfect texture—crispy on the outside and fluffy on the inside. The first fry cooks the potatoes through, and the second fry gives them that golden-brown crispiness.
3. Serve Immediately
Poutine should be served right after it’s assembled to maintain the contrast of textures—the hot, crispy fries, soft cheese curds, and warm gravy. If left to sit too long, the fries can become soggy.
Variations of Poutine
1. Loaded Poutine
Add toppings like bacon bits, green onions, or pulled pork for an indulgent twist. You can also sprinkle sour cream or BBQ sauce for extra flavor.
2. Vegetarian Poutine
For a vegetarian-friendly version, use vegetable broth to make the gravy instead of beef and chicken broths. You can also add sautéed mushrooms or grilled vegetables for a different taste and texture.
3. Breakfast Poutine
Transform poutine into a breakfast dish by adding a fried egg, breakfast sausage, or maple syrup. The runny yolk adds an extra layer of flavor to the dish.
4. Spicy Poutine
For those who like it hot, add a few dashes of your favorite hot sauce to the gravy or sprinkle pickled jalapeños over the finished dish. You can also season the fries with cayenne pepper or paprika for a spicy kick.
FAQs About Making Poutine
1. Can I bake the fries instead of frying them?
Yes, you can bake the fries as a healthier alternative. Toss the potato slices with oil, spread them evenly on a baking sheet, and bake at 425°F (220°C) for about 25-30 minutes, flipping halfway through for even browning.
2. Can I use store-bought fries for poutine?
Absolutely! Frozen fries can be a quick and easy alternative. Simply bake or fry them according to package instructions until crispy, then proceed to add the cheese curds and gravy.
3. What is the best way to reheat poutine?
For best results, reheat leftover fries in an oven or air fryer until crispy, then heat the gravy separately. Assemble the poutine just before serving for the best texture.
4. What other cheeses can I use besides cheese curds?
While traditional poutine uses cheese curds, small pieces of mozzarella, Monterey Jack, or provolone can be used as a substitute.
5. Can I make poutine gravy in advance?
Yes, the gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stovetop, whisking to ensure it’s smooth before pouring over the fries.
6. Can I add extra toppings to poutine?
Absolutely! Poutine is very versatile. Feel free to add toppings like caramelized onions, sausage, gravy-soaked vegetables, or even an egg for a brunch twist.
Conclusion
Poutine is a deliciously comforting dish that is simple to make yet incredibly satisfying. Whether you stick to the traditional combination of crispy fries, cheese curds, and gravy, or add your favorite toppings, poutine is sure to be a crowd-pleaser at any gathering. This classic Canadian comfort food brings people together over its warm, gooey, and savory goodness, making it a perfect dish to enjoy any time of the year.