Menu Enter a recipe name, ingredient, keyword...

Poutine (French Fries with Gravy & Cheese Curds)

By

Get your own Poutine at home with this easy-to-follow recipe! Poutine is perfect for a movie night, a football party, or even a potluck.

Google Ads
Rate this recipe 4.4/5 (21 Votes)
Poutine (French Fries with Gravy & Cheese Curds) 1 Picture

Ingredients

  • 4 pounds russet potatoes, skin-on, washed and dried
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 4 cups beef stock
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1 tablespoon whole green peppercorns
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • Canola oil, for frying
  • 2 cups cheddar cheese curds

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Cut potatoes into lengths of about ¼" x ¼" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.

Meanwhile, heat butter in a 2-quart saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.

Pour oil to a depth of 3" in a 6-quart Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.

Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

Review this recipe