Restaurants›4th Spot Kitchen & Bar›Quebec Classic Poutine Recipe

Quebec Classic Poutine Recipe

Inspired by 4th Spot Kitchen & Bar
Time45m
Serves4

hand cut Kennebec fries & Quebec cheese curds covered in homemade gravy.

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Ingredients

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Fries

Gravy

Toppings

Method

Preparation of Fries

1

Cutting the Potatoes

Wash and cut the Kennebec potatoes into fries. Aim for a thickness of about 1/4 inch.

2

Frying the Fries

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on paper towels and season with salt.

Preparation of Gravy

3

Making the Roux

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2-3 minutes until golden brown.

4

Adding the Broth

Gradually whisk in the beef or chicken broth, ensuring there are no lumps. Continue to whisk until the gravy thickens, about 5-10 minutes.

5

Seasoning the Gravy

Season the gravy with salt, black pepper, garlic powder, and onion powder. Adjust to taste and simmer for an additional 2-3 minutes.

Assembly

6

Combining Ingredients

On a plate, layer the hot fries, followed by a generous amount of cheese curds, and finally pour the hot gravy over the top.

7

Serving

Serve immediately while hot, and enjoy your classic Quebec poutine!