Classic Poutine Decoded… crispy fries, gravy and curds 🇨🇦| Marion’s Kitchen

cheese curds

🥗Healthier: low-fat mozzarella

💰Cheaper: shredded cheddar

Low-fat mozzarella reduces calories while still providing a melty texture.

beef stock

🥗Healthier: vegetable broth

💰Cheaper: chicken stock

Vegetable broth offers a lighter flavor while chicken stock is often more affordable.

French fries

🥗Healthier: sweet potato fries

💰Cheaper: homemade fries

Sweet potato fries provide a healthier alternative with added nutrients.

gravy

🥗Healthier: mushroom gravy

💰Cheaper: store-bought gravy

Mushroom gravy is lower in fat and adds a rich umami flavor.

Fill up a large bowl with cold water. Transfer the chips to the bowl of water. Pop the bowl in the fridge and leave to soak overnight (or a minimum of 2 hours) to remove as much starch as possible.

Drain the chips and give them a rinse. Spread out a clean kitchen towel on your benchtop and transfer the chips to the towel. Wrap them up in the towel and pat dry to get them as dry as possible.

Fill a wok or large saucepan one-third full with vegetable oil and place over medium heat. Meanwhile, line a large tray with kitchen paper. The oil is ready at 150°C or when a wooden spoon or chopstick dipped into the oil forms small, slow bubbles.

Working in batches if necessary, carefully add the chips into the oil. Cook, moving the chips occasionally, for 5–8 minutes or until just tender. Use a spider strainer to transfer the chips out of the oil and onto the lined tray to drain excess oil. Set the chips aside to cool down.

Meanwhile, let’s make the gravy. Place a medium-sized pan over medium heat. Add the butter to the pan and heat until it’s foaming. Now add in the flour. Using a whisk and stirring continuously to avoid lumps forming, combine the butter and flour until a thick roux has formed. Keep cooking the roux for a further 2 minutes to help cook out the flour.

Next, add in the veal jus and whisk into the roux until nicely incorporated. Pour in the beef stock and whisk in. Bring up the heat to high, whisking occasionally. Once gravy starts to boil turn heat to medium high. Crumble in both the stock cubes, stir, then add salt and pepper to taste. As soon as gravy is right consistency then turn down to a low and whisk every couple minutes.

Heat the oil to 190°C (370°F) or until a chopstick or wooden spoon dipped into the oil causes fast, furious bubbles. Carefully add the fries to the hot oil, and cook for 8 – 10 minutes or until golden brown.

Transfer to a bowl and season with salt. Now to build the poutine! Add the chips to a serving bowl and scatter with the cheese curds. Now drizzle over the hot gravy and get stuck in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens