Imagine a dish so irresistibly indulgent that it transforms simple ingredients into a culinary masterpiece. Poutine isn't just a meal; it's a Canadian cultural phenomenon that will transport you straight to the heart of Quebec with every crispy, cheesy, gravy-covered bite. Whether you're a food enthusiast or a curious home cook, this homemade poutine recipe will elevate your comfort food game and impress everyone at your dinner table.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Canadian
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- Oil for frying
- 2 cups cheese curds
- 2 cups beef or chicken gravy
- Salt to taste
Instructions
- Wash and scrub the russet potatoes thoroughly. Slice the potatoes into uniform french fry strips, approximately 1/4 to 1/2 inch thick, ensuring consistent size for even cooking.
- Soak the cut potato strips in cold water for 30 minutes to remove excess starch. This will help achieve crispier fries. Drain and pat completely dry with clean kitchen towels.
- Heat oil in a deep fryer or heavy-bottomed pot to 325°F (165°C). Use a cooking thermometer to maintain accurate temperature.
- Perform a first fry by cooking potato strips in small batches for 3-4 minutes until they are pale and slightly softened. Remove and drain on paper towels. Let fries cool for 15 minutes.
- Increase oil temperature to 375°F (190°C) for the second fry. Fry the potatoes again until golden brown and crispy, about 3-4 minutes.
- While fries are cooking, prepare or warm the gravy. Ensure gravy is hot and has a smooth, pourable consistency.
- Immediately after removing fries, season generously with salt while they're still hot and crispy.
- In a large serving dish, layer hot french fries as the base. Scatter fresh cheese curds generously over the hot fries.
- Pour hot gravy over the fries and cheese curds, ensuring even coverage. The heat will slightly melt the cheese curds.
- Serve immediately while everything is hot. The ideal poutine should have crispy fries, melting cheese curds, and rich, warm gravy.
Tips
- Choose the right potatoes: Russet potatoes are ideal due to their high starch content, which ensures crispy exterior and fluffy interior.
- Double-frying is crucial: The two-stage frying process creates the ultimate crispy french fry texture that's essential for authentic poutine.
- Maintain precise oil temperature: Use a cooking thermometer to ensure consistent oil temperature for perfect frying results.
- Use fresh cheese curds: Authentic poutine requires fresh, squeaky cheese curds. If unavailable, look for them in specialty cheese shops.
- Serve immediately: Poutine is best enjoyed hot, when the cheese is just starting to melt and the gravy is steaming.
- Experiment with gravy: While traditional recipes use beef gravy, don't be afraid to try chicken or even vegetarian versions to suit your taste.
- Pat potatoes completely dry before frying to prevent oil splatter and achieve maximum crispiness.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 45g
Protein: 18g
Fat: 42g
Saturated Fat: 15g
Cholesterol: 65mg
