Silky Canadian Poutine
With Cheese Curds and Rich Gravy
This classic Canadian dish features crispy fries smothered in cheese curds and topped with a luscious homemade gravy.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fries
For the Gravy
For the Topping
Preparation
Preparing the Fries
Peel and Cut Potatoes
Peel and cut potatoes into evenly sized fries.
Soak Potatoes
Soak in cold water for at least 30 minutes to remove excess starch.
For extra crispy fries, soak the sliced potatoes in cold water for 30 minutes before frying.
Dry Potatoes
Dry completely with a clean towel before frying.
Double-fry the potatoes for that perfect crunch — fry once, cool, then fry again.
Preparing the Gravy
Melt Butter
Melt butter in a saucepan over medium heat.
Cook Flour
Stir in flour, cooking for 1-2 minutes until golden brown.
Add Stock and Season
Gradually whisk in beef stock, Worcestershire sauce, and season with salt and pepper. Continue cooking until thickened.
Make sure the gravy is smooth before adding the cheese curds.
Cooking Process
Frying the Potatoes
Heat the oil to 325°F (160°C) and fry the potatoes in batches until light golden, about 5-6 minutes per batch. Drain on paper towels and increase the oil temperature to 375°F (190°C).
Second Fry
Return fries to hot oil, cooking until deep golden brown and crisp, approximately 3-4 minutes. Remove and drain on paper towels, sprinkle with kosher salt.
Gravy Completion
Bring the gravy to a boil, then reduce heat and let it simmer until it reaches desired consistency.
Plating & Serving
Silky Canadian Poutine
Silky Canadian Poutine
Plating & Serving
Serve the fries on a large platter, sprinkle cheese curds generously over the top, and drizzle with warm gravy.