Classic Poutine
Crisp fries, squeaky cheese curds, and a rich brown gravy — the Québec dish that went national.
Ingredients
- 4 large russet potatoes
- 1 L neutral oil, for frying
- 250 g fresh cheese curds
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef stock
- 1 cup chicken stock
- 1 tbsp cider vinegar
- Salt and pepper
Equipment
- Deep fryer or heavy pot
- Thermometer
- Saucepan
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Cut potatoes into 1 cm sticks. Soak in cold water for 30 minutes, then dry thoroughly.
30 min timer - 2
Melt butter in a saucepan, whisk in flour and cook 2 minutes until light brown.
2 min timer - 3
Whisk in beef and chicken stock. Simmer 8–10 minutes until thickened. Stir in vinegar; season.
10 min timer - 4
Heat oil to 165°C (325°F). Fry potatoes 5 minutes and drain. Increase oil to 190°C (375°F).
5 min timer - 5
Fry potatoes again 3–4 minutes until golden and crisp. Drain and salt.
4 min timer - 6
Pile fries in a bowl, scatter cheese curds over top, pour hot gravy over. Serve immediately.
Notes
- Cheese curds should be at room temperature so they soften slightly under the gravy.
Substitutions
- beef stock: mushroom stock for a vegetarian gravy
- cheese curds: torn low-moisture mozzarella (texture will differ)
Storage
Best eaten fresh. Gravy keeps 3 days refrigerated.
Freezer
Not recommended — fries and curds don't reheat well.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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