Easy Authentic Canadian Poutine | Comfort Food Favourites

fresh cheese curds

🥗Healthier: low-fat cheese

💰Cheaper: shredded mozzarella

Low-fat cheese reduces calories while maintaining flavor.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: chicken stock

Vegetable stock provides a lighter option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

French fries

🥗Healthier: baked sweet potato fries

💰Cheaper: homemade fries

Baked sweet potato fries are lower in calories.

Peel 2 pounds of russet potatoes, cutting off the tops.

Using a potato peeler, remove the skin from the potatoes.

Cut the potatoes into equal bits, first slicing them and then cutting them into strips.

Immediately immerse the cut potatoes in cold water to prevent oxidation, mixing to release starch.

Rinse the potatoes in water at least three times until the water is clear.

Drain the water and pat the potatoes dry using two layers of paper towel.

Heat vegetable oil in a heavy bottom pot to 325 degrees Fahrenheit.

Add the fries to the hot oil using a spider skimmer and fry for about 7-8 minutes until par fried, looking for blistering on the fries.

Lift the fries with the spider skimmer to prevent sticking and drain excess oil on a wire rack.

Allow the par fried fries to rest while preparing the gravy.

In a pot, melt half a cup of butter over medium heat until bubbling.

Add half a cup of all-purpose flour to the melted butter and whisk vigorously to cook for about 1-2 minutes.

Gradually add 4 cups of beef stock, starting with 1 cup, whisking until smooth before adding the remaining stock.

Add 2 tablespoons of Worcestershire sauce, half a teaspoon of onion powder, half a teaspoon of garlic powder, half a teaspoon of oregano, half a teaspoon of basil, half a teaspoon of salt, and half a teaspoon of freshly cracked black pepper to the gravy, whisking to combine.

Add 1 beef bouillon to the gravy and mix until dissolved.

Cook the gravy on medium heat for about 10 minutes, whisking continuously until it thickens.

Create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water.

Gradually add the cornstarch slurry to the gravy while whisking until it thickens and becomes glossy.

Increase the oil temperature to 350 degrees Fahrenheit for the second fry of the fries.

Fry the fries for an additional 3-4 minutes until crispy and golden brown, lifting them occasionally with the spider skimmer.

Drain the excess oil from the fries and place them on a wire rack.

Toss the hot fries in a bowl with some salt.

To plate, start with a generous helping of fries, add about a cup of fresh cheese curds on top, and pour hot gravy over the fries and cheese.

Garnish with freshly cracked black pepper and finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens