Poutine Recipe

Learn how to make real poutine at home with my Authentic Canadian Poutine Recipe. I will show you how to make it, as well as explaining exactly what exactly poutine is, for the uninitiated.

What kind of a Canadian food blogger would I be if I didn’t have a recipe for Canadian Poutine on this blog? Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I’ve got you covered! If you’d like to learn more about Poutine, read on!

When it comes to poutine, it’s really all about the cheese curds. Real cheese curds are what makes a poutine “authentic”. Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine 🙂 Cheese curds can be found in white or yellow colour. White cheese curds are the ones you want for poutine.

Authentic Canadian Poutine

Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.

Prep: 30min

Total: 60min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 528 kcal, Carbohydrate 70 g, Protein 10 g, Fat 24 g, Saturated Fat 14 g, Cholesterol 61 mg, Sodium 1068 mg, Fiber 4 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 Tbsp cornstarch
• 2 Tbsp water
• 6 Tbsp unsalted butter
• 1/4 cup unbleached all purpose flour
• 20 oz beef broth
• 10 oz chicken broth
• Pepper, to taste
• 2 lbs Russet potatoes ((3-4 medium potatoes))
• Peanut or other frying oil
• 1 – 1 1/2 cups white cheddar cheese curds ((Or torn chunks of mozzarella cheese would be the closest substitution))

Instruction:

1. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
3. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you’d like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
4. For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
5. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
6. Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
7. To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
8. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

CLASSIC CANADIAN POUTINE – THE BEST I’VE EVER MADE! | SAM THE COOKING GUY 4K

FAQ

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