Poutine (Fries with Cheese Curds and Gravy)
In short: Crisp double-fried potatoes topped with squeaky fresh cheese curds and hot, peppery brown gravy, a comfort food classic from Québec. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 30 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 690 kcal
Poutine is a Québec favorite that is now eaten across Canada: hot, crisp fries topped with fresh cheese curds and smothered in thin, peppery brown gravy. The heat of the gravy softens the curds without fully melting them, so they stay squeaky. All three parts must be hot at once, so make the gravy first and keep it warm. Double-frying the potatoes gives fries that stay crisp under the sauce.
Instructions
- Rinse the potato sticks in cold water until it runs mostly clear, then soak them in cold water for 30 minutes. Drain and dry them very well with a clean towel.
- For the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 3 to 4 minutes, until it turns a nutty golden brown.
- Whisk in the warm stocks a little at a time, then add the vinegar, Worcestershire sauce, pepper and onion powder. Simmer for 10 minutes until it lightly coats a spoon. Add salt to taste and keep warm.
- Heat the oil in a heavy pot to 150°C (300°F). Fry the potatoes in batches for 5 to 6 minutes, until soft and pale. Drain on a rack.
- Raise the oil to 190°C (375°F) and fry the potatoes again for 2 to 3 minutes, until deep golden and crisp. Drain and sprinkle with salt.
- Divide the hot fries among 4 warm bowls, scatter the cheese curds over them and ladle the hot gravy on top. Serve at once.
Tips
- Fresh curds are best. If you cannot find them, use torn pieces of low-moisture mozzarella or cubes of young cheddar, though you will lose the squeak.
- For oven fries, toss the sticks with 3 tablespoons of oil and bake at 230°C (450°F) for 35 to 40 minutes. They will be a little less crisp under the gravy.
Questions and answers
What are cheese curds?
Cheese curds are fresh, unaged cheddar-style pieces with a mild flavor and a squeaky bite. They are best eaten the day they are made and kept at room temperature for poutine.
Can I make poutine gravy ahead of time?
Yes. Make it up to 3 days ahead and reheat until hot before serving. Whisk in a splash of stock if it has thickened.
Can I make vegetarian poutine?
Yes. Use mushroom or vegetable stock and replace the Worcestershire sauce with a teaspoon of soy sauce for a meat-free gravy.
How long does it take to make Poutine (Fries with Cheese Curds and Gravy)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Poutine (Fries with Cheese Curds and Gravy)?
About 690 kcal per serving, with 22 g of protein, 56 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 56 g |
| Fat | 42 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
