Classic Canadian Poutine
Crisp golden fries topped with fresh cheese curds and rich homemade brown gravy for a classic Canadian comfort food dish.
Equipment
- Large baking sheet
- Large saucepan
- Wire rack
- Large bowl
- Whisk
Ingredients
Fries
- 2 lb russet potatoes cut into fries
- 1/4 cup neutral oil
- 1 tsp kosher salt plus more to taste
Gravy and Finish
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef stock low-sodium
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/2 tsp kosher salt or to taste
- 2 cups fresh cheese curds
- 1/4 cup green onions optional garnish
Instructions
Bake the Fries:
- Place the cut potatoes in cold water for 20 minutes. Drain and dry them very thoroughly with clean towels.
- Heat the oven to 450 F (230 C). Toss the potatoes with oil and salt and spread them in a single layer on a baking sheet.
- Bake for 30 to 35 minutes, turning halfway, until deeply golden and crisp.
Make the Gravy:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes.
- Gradually whisk in the beef stock, then add Worcestershire sauce, soy sauce, pepper, and salt.
- Simmer for 5 to 7 minutes, whisking occasionally, until glossy and thick enough to coat a spoon.
Assemble:
- Divide the hot fries among bowls. Scatter the cheese curds over the top.
- Ladle the hot gravy over the fries and curds. Garnish with green onions if using and serve immediately.
Notes
- Fresh cheese curds should squeak slightly when bitten and should be added cold or at room temperature.
- Dry potatoes are the key to crisp oven fries.
- Vegetable stock can replace beef stock for a vegetarian version.
Nutrition
Calories: 690kcalCarbohydrates: 76gProtein: 18gFat: 36gSaturated Fat: 17gCholesterol: 55mgSodium: 1320mgFiber: 7gSugar: 3g