Prep Time: 15 minutes Total Time: 40 minutes Portion Size: Serves 4
Ingredients
For the Fries:
- 4 large russet potatoes, peeled and cut into fries
- Vegetable oil for frying
- Salt to taste
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth (or a mixture of beef and chicken broth for a lighter taste)
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
For Assembly:
- 1 ½ cups cheese curds (white cheddar cheese curds are ideal)
Method
- Prepare the Fries:
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
- While oil heats, soak the cut potatoes in cold water for 30 minutes to remove excess starch. Pat dry thoroughly.
- Fry the potatoes in small batches for about 4-5 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
- Make the Gravy:
- In a saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, until the mixture is golden brown, about 3-5 minutes. This is your roux, which will thicken the gravy.
- Slowly whisk in the beef broth, ensuring there are no lumps. Add Worcestershire sauce and season with salt and pepper to taste.
- Bring the mixture to a simmer, stirring frequently, and cook until the gravy thickens, about 5-7 minutes. Remove from heat and keep warm.
- Assemble the Poutine:
- Place a generous layer of fries on a serving plate. Sprinkle cheese curds evenly over the fries.
- Pour hot gravy over the cheese and fries. Serve immediately, allowing the cheese curds to melt slightly but retain some texture.
Nutritional Facts (Per Serving)
- Calories: 610
- Protein: 11g
- Carbohydrates: 55g
- Fat: 40g
- Cholesterol: 30mg
- Fiber: 5g
- Sugar: 1g
- Sodium: 700mg
Enjoy your authentic poutine.
For more about the origins of this beloved Canadian dish, check out the history of poutine on Tourisme Québec
