Poutine is a dish that originated in Quebec, Canada. This dish consist of French fries that are topped with gravy and cheese curds. Although it is mostly popular in Canada it can also be found in certain parts of the United States as well. This Poutine recipe consists of homemade gravy and homemade fries. It does take a little time to prepare but it is definitely worth it! The gravy gets a lot of its flavor from ingredients such as beef broth, Worcestershire sauce and ketchup. The fries themselves are made from russet potatoes and are deep fried twice. Cooking times for the fries may vary if you are cutting bigger pieces. Poutine makes a great side-dish or snack. If you can, it would be a good idea to try and time the cooking of the fries with the gravy—that way the gravy will not have to sit for that long before serving. Enjoy.
- 4lbs russet potatoes (skin-on, washed, and dried)
- 4 tablespoons unsalted butter
- ¼ cup flour
- 1 shallot (minced)
- 1 garlic clove (minced)
- 4 cups beef stock
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- ½ teaspoon Worcestershire sauce
- salt and ground black pepper (to taste)
- Canola oil (for frying)
- 2 cups white cheddar cheese curds
- Cut the potatoes into lengths of about ¼” x ¼” x 4”. Place the cut up potatoes into a large bowl. Fill the bowl with enough cold water to cover the potatoes and refrigerate for 2 hours.
- Heat the butter in a large, deep skillet over medium heat. Once the butter has melted whisk in the flour and cook while whisking until smooth (about 2 minutes). Add the minced shallot and garlic and cook until soft (about 2 more minutes). Add the beef broth a little at a time while whisking. Whisk in ketchup, vinegar, and Worcestershire sauce. Season with salt and pepper. Bring to a boil while whisking. Cook while whisking until the mixture has thickened (about 6 minutes). Keep the gravy warm.
- Heat oil in a deep-fryer to 325 degrees F. Drain the water from the potatoes and dry them with paper towels. Fry the potatoes in small batches tossing occasionally until tender and slightly crisp (about 4 minutes).
- Drain the potatoes on paper towels and allow them to cool for 20 minutes. Increase the temperature of the deep-fryer to 375 degrees F. Deep-fry the potatoes once again in small batches, tossing occasionally, until crisp and golden brown. Drain on paper towels. Divide the potatoes into serving dishes. Pour gravy over the fries in the serving dishes and top with cheese curds. Serve immediately.