Classic Poutine
A classic Quebec dish, poutine features crispy french fries, rich homemade gravy, and squeaky cheese curds, perfect as a party appetizer or game-day snack.
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Instructions
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Cut potatoes into 1/2-inch fries, keeping skin on, then soak them in cold water in the refrigerator for 1 to 24 hours.
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Melt butter and olive oil in a saucepan over medium heat; sauté shallots and garlic until soft.
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Whisk in flour and cook for 3 minutes over medium-low heat.
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Stir in beef stock, chicken stock, ketchup, apple cider vinegar, and Worcestershire sauce.
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Simmer gravy for at least 5 minutes until thickened, then season with salt and pepper, and keep warm.
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Drain and thoroughly dry the soaked fries.
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Heat frying oil to 350°F in a large pot.
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Fry potatoes in batches for about 5 minutes until tender, then remove and drain on paper towels.
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Increase oil temperature to 375°F.
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Return cooked fries to the hot oil in batches and fry for 3 to 5 minutes until golden brown and crispy; drain.
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Transfer fries to a warm serving tray or skillet.
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Top fries with hot gravy and cheese curds, then immediately add more gravy and serve.
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Optionally, broil for 1-2 minutes for fully melted cheese, or garnish with parsley or scallions.