Classic Quebec Poutine
Crisp golden fries topped with fresh cheese curds and a glossy savory brown gravy, the classic Quebec comfort food.
Equipment
- Large sheet pan
- Large saucepan
- Whisk
- Chef's knife
Ingredients
Fries
- 1 1/2 lb russet potatoes cut into fries
- 2 tbsp neutral oil
- 1/2 tsp kosher salt plus more to taste
Gravy and Toppings
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef stock low sodium and warm
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 8 oz fresh cheese curds
Instructions
Bake the Fries:
- Place the cut potatoes in cold water for 20 minutes. Drain and dry very thoroughly with clean towels.
- Heat the oven to 450 F. Toss the potatoes with oil and salt, spread them in a single layer on a sheet pan, and bake for 35 to 40 minutes, turning once, until crisp and golden.
Make the Gravy:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.
- Gradually whisk in the warm stock. Simmer for 5 to 7 minutes until smooth and thick enough to coat a spoon.
- Stir in the Worcestershire sauce and pepper. Taste and adjust the seasoning.
Assemble:
- Divide the hot fries among four bowls and scatter the cheese curds over them.
- Pour the hot gravy over the fries and curds. Serve immediately.
Notes
- Fresh cheese curds are best because they soften without completely melting.
- Keep the gravy hot but do not boil it after thickening.
- For extra-crisp fries, use a wire rack over the sheet pan.
Nutrition
Calories: 620kcalCarbohydrates: 61gProtein: 19gFat: 35gSaturated Fat: 17gCholesterol: 70mgSodium: 980mgFiber: 5gSugar: 3g