Subscribe
Poutine recipe
  • Dinner

Poutine

Did you know that poutine originated in Quebec in the late 1950’s? Since then this dish has become synonymous with Canadian culture. Squeaky curds and delicious warm gravy over a plate of crunchy fries?! Yes, please!

Prep Time

Servings

5 medium red potatoes (5)

4 cups canola oil (1 L)

1 ½ -2 cups cheese curds, room temperature (375 mL)

3 green onions, sliced for garnish (3)

Gravy

2 Tbsp canola oil (30 mL)

2 shallots, finely chopped (2)

2 cloves garlic, minced (2)

2 cups sodium-reduced beef broth  (500 mL)

2 tsp fresh thyme, very finely chopped (10 mL)

½ tsp pepper (2 mL)

1 –(½ oz/10 g) cube beef bouillon (1)

1 Tbsp Worcestershire sauce (15 mL)

3 – 4  Tbsp all-purpose flour (45-60 mL)

¼ cup cold water (60 mL)

 

  1. Wash and cut potatoes into French fry shaped pieces. Soak in cold water to remove some of the starch.
  2. Meanwhile, prepare gravy. Pour canola oil into a non-stick frying pan. Saute shallots for 1-2 minutes. Add garlic and saute 30 seconds longer. Stir in broth, thyme and pepper. Bring to a boil. Add the beef bouillon cube, reduce heat and stir until cube dissolves. Stir in Worcestershire sauce.
  3. Combine flour and water. Whisk until smooth. Add to the gravy mix, while stirring. Cook and stir until gravy thickens, about 2 – 3 minutes. Set aside.
  4. Place potatoes onto a clean, dry towel. Dab potatoes to remove excess water. Heat oil in a large saucepan until it reaches 300°F – 350°F (180°C). Use thermometer if not using a deep fryer with a temperature gauge. Fry potatoes in two batches until golden brown and cooked through. Drain on paper towels.
  5. Meanwhile, re-heat gravy if necessary.
  6. Pile fries onto 4 serving plates. Divide cheese curds among the plates. Pour gravy over cheese, garnish with green onions and serve immediately.

Ingredients

5 medium red potatoes (5)

4 cups canola oil (1 L)

1 ½ -2 cups cheese curds, room temperature (375 mL)

3 green onions, sliced for garnish (3)

Gravy

2 Tbsp canola oil (30 mL)

2 shallots, finely chopped (2)

2 cloves garlic, minced (2)

2 cups sodium-reduced beef broth  (500 mL)

2 tsp fresh thyme, very finely chopped (10 mL)

½ tsp pepper (2 mL)

1 –(½ oz/10 g) cube beef bouillon (1)

1 Tbsp Worcestershire sauce (15 mL)

3 – 4  Tbsp all-purpose flour (45-60 mL)

¼ cup cold water (60 mL)

 

Did you know?

Did you know?

Directions

  1. Wash and cut potatoes into French fry shaped pieces. Soak in cold water to remove some of the starch.
  2. Meanwhile, prepare gravy. Pour canola oil into a non-stick frying pan. Saute shallots for 1-2 minutes. Add garlic and saute 30 seconds longer. Stir in broth, thyme and pepper. Bring to a boil. Add the beef bouillon cube, reduce heat and stir until cube dissolves. Stir in Worcestershire sauce.
  3. Combine flour and water. Whisk until smooth. Add to the gravy mix, while stirring. Cook and stir until gravy thickens, about 2 – 3 minutes. Set aside.
  4. Place potatoes onto a clean, dry towel. Dab potatoes to remove excess water. Heat oil in a large saucepan until it reaches 300°F – 350°F (180°C). Use thermometer if not using a deep fryer with a temperature gauge. Fry potatoes in two batches until golden brown and cooked through. Drain on paper towels.
  5. Meanwhile, re-heat gravy if necessary.
  6. Pile fries onto 4 serving plates. Divide cheese curds among the plates. Pour gravy over cheese, garnish with green onions and serve immediately.

Nutritional Analysis

Calories

903

Total Fat

67.2 g

Saturated Fat

11.5 g

Cholesterol

45 mg

Sodium

1291 mg

Carbohydrates

56.7 g

Fiber

5.7 g

Sugar

4.9 g

Protein

14 g

Potassium

1391 mg

Related Recipes

  • Dinner

Grilled Arctic Char Nicoise
  • Dinner

Manhattan Clam Chowder
  • Dinner

Oyster Po’Boy Sandwich
Subscribe

Subscribe to our newsletter