Monday, 30/01/2023 - 19:23

Canadian Poutine

17:38 | 23/08/2022

Canadian Poutine

his popular Quebec Canadian Poutine is a delicious dish made with extra-crispy fries, melted cheese curds, and beefy gravy.  The end result is pure magic and one everyone should try. I like to make it on a big baking sheet or in a big ovenproof bowl so I can warm the cheese curds right before I ladle on the gravy.Classic Poutine is a hearty side so it does not need a lot to accompany it to make it a full meal.  I like to serve it with something light like Marinated Cucumbers and Red Onions or Vinegar Coleslaw.

WHAT IS POUTINE

It is a popular Canadian dish consisting of a bed of crispy fries, covered with cheese curds, and topped with rich brown gravy.  Good quality cheese curds are best (and authentic) for this recipe but cubes of mozzarella work as well.  The cheese curds won’t completely melt but it gets ooey gooey, stretchy, and a little bit chewy.

HOW TO MAKE POUTINE

Start by washing and cutting the potatoes into 1/4 inch fries.  Soak in a large bowl full of cold water for about 45 minutes. Drain thoroughly and dry with paper towels.  Heat a couple of inches of vegetable oil in a Dutch Oven, heavy pot, or deep fryer to 300 degrees. Cook the fries for about 5-7 minutes. Then remove the fries to paper towels to drain. Work in batches so you don’t crowd the fryer.  Now increase the heat on 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 low heat.  Bring it to a low boil (just above a simmer) whisking frequently.  In a small bowl whisk together the cornstarch and water.  Now whisk it into the broth mixture.  Bring it back to a low boil and cook until thickened.To assemble simply sprinkle the cheese curds over the fries and pop in the oven for just a couple of minutes. Then spoon the gravy over the top. Serve promptly while the fries are crisp, the cheese is warm and gooey, and the gravy is hot.

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RECIPE NOTES AND HELPFUL TIPS

  • You can substitute air fryer fries, waffle fries, or any frozen French Fry for the fried French Fries.
  • ProTip – frozen French fries cook up incredibly crispy in an air fryer.
  • Remove the cheese curds from the refrigerator and let them come to room temperature while you are making the rest of the recipe.
  • Watch your added salt with the fries and gravy as this dish can get overloaded with sodium quickly.
  • Not all grocery stores sell cheese curds so call ahead.  If you have a wine and cheese store give them a call and see if they carry them.
  • The gravy can be prepared up to 2 days in advance and reheated in a microwave safe bowl in the microwave.
  • To reheat place in a foil tent on a baking sheet. Then place in a preheated 400 degree oven for 10-12 minutes or until heated through. But keep in mind poutine is always best served fresh and hot while the fries are still crisp.

OTHER COMFORT FOOD DISHES YOU WILL LOVE!

CANADIAN 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.
  • Author: Beth Pierce
  •  

  • Prep Time: 15 minutes
  •  

  • Cook Time: 35 minutes
  •  

  • Total Time: 50 minutes plus soaking time
  •  

  • Yield: 6 servings 1x
  •  

  • Category: side
  •  

  • Method: stovetop/bake
  •  

  • Cuisine: Canadian

INGREDIENTS

  • 8 ounces white cheddar cheese curds (can sub mozzarella cubes)

FRIES

  • 4 medium to large Russet Potatoes
  • vegetable oil

Gravy

  • 1 ½ 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
  • 2 ½ tablespoons cornstarch
  • Salt and pepper to taste

INSTRUCTIONS

  1. 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 1 1/2-2 inches of vegetable oil in a Dutch Oven, heavy pot, or deep fryer to 300 degrees. Cook the fries for 5-7 minutes. Remove to paper towels to drain. Work in batches so you don’t crowd the fryer.
  2. 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.
  3. 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.
  4. To assembles sprinkle the cheese curds over the fries and pop in a 450 degree oven for 3-4 minutes. Spoon the hot gravy over the top. For best results serve promptly.

NOTES

  • You can substitute air fryer fries, waffle fries, or any frozen French Fry for the deep fried French  Fries.
  • ProTip – frozen French fries cook up incredibly crispy in an air fryer.
  • Remove the cheese curds from the refrigerator and let them come to room temperature while you are making the rest of the recipe.
  • Watch your added salt with the fries and gravy as this dish can get overloaded with sodium quickly.
  • Not all grocery stores sell cheese curds so call ahead.  If you have a wine and cheese store give them a call and see if they carry them.
  • The gravy can be prepared up to 2 days in advance and reheated in a microwave safe bowl in the microwave.
  • To reheat place in a foil tent on a baking sheet. Then place in a preheated 400 degree oven for 10-12 minutes or until heated through. But keep in mind poutine is always best served fresh and hot while the fries are still crisp.

 


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