Poutine (French Fries with Gravy & Cheese Curds)

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.

Photo by Mark D.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from saveur.com

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

Directions

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.

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