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A plate of poutine, featuring golden French fries topped with cheese curds and smothered in light brown gravy, is shown on a white plate with blue decorative trim.
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How to Make Classic Canadian Poutine

Prep Time1 hour
WORK TIME30 minutes
Cuisine: Canadian
Servings: 5 yields

Ingredients

For the fries:

  • 2 lb 1kg Potatoes
  • Oil for frying

For the gravy:

  • ¼ cup 60g Butter
  • ¼ cup 35g All-purpose flour
  • 3 ½ cups 840ml Beef stock
  • 1 tablespoon Worcestershire sauce
  • Salt to taste
  • Pepper to taste

For topping:

  • Cheese curds

Instructions

  • DIRECTIONS
    1. Make the fries: Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick.
    2. Rinse potatoes under cold water, then place potatoes in a large bowl and cover with water. Let soak for 30 minutes.
    3. Pat dry with a clean kitchen towel.
    4. Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C).
    5. Gently add the potatoes to the oil, in batches, and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool.
    6. At this stage you can freeze the potatoes and keep them until ready for use.
    7. Make the gravy: in a sauce pan, melt the batter, then add flour, cook for 1-2 minutes, until paste is formed. Gradually add beef stock, whisk until smooth. Add Worcestershire sauce, salt, pepper and cook over medium heat until smooth and thick.
    8. Second fry: Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 7-8 minutes.
    9. Remove from oil, transfer to a paper towel to drain. Season with salt and pepper.
    10. Transfer the fries into a serving dish, spread cheese curds on top of the fries, then pour the gravy on top.
    11. Serve immediately.
    Notes:
    • If you can't find cheese curds, you can use mozzarella cheese or other cheese that you like. That's what I did.
    • To make the best fries, it is important to not use waxy potatoes, use starchy potatoes only. Russet potatoes are ideal for French fries.
    • You also can use store bought fries, fry them after you make the gravy.

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