Canadian Poutine Recipe | Quebec’s Iconic Dish, History & Step-by-Step Guide

cheese curds

🥗Healthier: low-fat mozzarella

💰Cheaper: shredded cheddar

Low-fat mozzarella provides a similar texture with fewer calories.

gravy

🥗Healthier: mushroom gravy

💰Cheaper: store-bought gravy

Mushroom gravy is lower in fat and calories while still being flavorful.

Chop the edges of the russet potatoes to make them even.

Cut the potatoes into slices about 1/4 inch thick.

Cut the slices into batons, also about 1/4 inch thick.

Soak the cut potatoes in water for a few minutes to remove starch.

Drain the potatoes and spread them on a tray with paper towels.

Pat the potatoes dry with another paper towel to remove moisture.

Heat oil in a deep fryer to the appropriate temperature.

Fry the potatoes in batches for about 5 minutes until golden brown.

Remove the fries and drain excess oil on a tray.

Fry the potatoes a second time in batches to make them very crispy.

Season the fries with salt and pepper after frying.

In a pan, melt the stick of butter completely.

Add the flour to the melted butter and mix until a roux forms.

Gradually add the beef broth to the roux, mixing to avoid lumps.

Add Worcestershire sauce to the gravy and season with salt and pepper to taste.

Mix the gravy well until incorporated and smooth.

In a bowl, place some of the French fries.

Crumble cheese curds on top of the fries.

Pour warm gravy over the fries and cheese curds to help melt the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens