Poutine Recipe

A popular Quebec Canadian Poutine dish with crispy homemade fries, warm, stretchy fresh cheese curds, and flavorful rich beefy gravy. If you are short on time simply substitute frozen French fries.

Course side

Cuisine Canadian

Keyword how do you make poutine, how to make poutine, poutine fries, poutine gravy recipe, poutine recipe, what is poutine, what is poutine made of

Prep Time 15

Cook Time 35

Servings servings

Calories 440kcal

Author Beth Pierce

Ingredients

4 medium to large Russet Potatoes
vegetable oil
8 ounces white cheddar cheese curds can sub mozzarella cheese cubes

Gravy

1½ cups beef broth or beef stock
½ cup chicken broth or chicken stock
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons Worcestershire Sauce
¼ cup cold water
2½ tablespoons cornstarch
Salt to taste
Freshly ground black pepper to taste

Instructions

Wash and cut potatoes into 1/4-inch thick fries. Soak in a large bowl full of cold water for about 45 minutes. Dry very thoroughly and dry with paper towels. Heat 1½-2 inches of vegetable oil in a Dutch Oven, heavy pot, or deep fryer to 325 degrees. Cook the fries for 5-7 minutes. Remove to paper towels to drain. Work in batches, so you don't crowd the fryer.
Heat the oil to 360 degrees. Fry the potatoes again until they are golden brown and extra crispy. Remove to paper towels to drain and work in batches.
Meanwhile, add the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire Sauce to a small saucepan over medium heat. Bring it to a low boil (just above a simmer), whisking frequently. In a small bowl, whisk together the water and cornstarch. Whisk it into the broth mixture. Bring back to a low boil and cook until thickened. Salt and pepper to taste.
To assemble, sprinkle the cheese curds over the fries and pop them in a 450-degree oven for 3-4 minutes. Spoon the hot gravy over the top. For best results, serve promptly.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Your fries will not stay crispy.

Nutrition