Ultimate Canadian Poutine Recipe

Prep the potatoes

Wash and peel the russet potatoes if desired. Cut into 1/3–1/2 inch thick fries (even thickness for even cooking). Rinse the cut fries under cold water until the water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Par-cook (optional for extra-crisp)

Toss the dried fries with a pinch of salt and pepper. Blanch the fries in boiling water for 3 minutes, drain, and spread on a tray to steam-dry for 10 minutes. (Alternatively, proceed directly to frying.)

Fry the potatoes

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (about medium heat). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove to a rack or paper towels and let cool for 5–10 minutes. Increase oil temperature to 375°F. Fry the potatoes again in batches for 2–3 minutes or until golden brown and crisp. Drain on paper towels and season immediately with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

While fries are cooling between fry steps, cook bacon. Lay bacon strips in a cold skillet, then turn heat to medium. Cook, turning occasionally, until evenly browned and crisp (about 8–10 minutes). Transfer to paper towels to drain and cool slightly, then chop into 1/2–3/4 inch pieces.

Make a roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. When the butter foams, add 3 tbsp all-purpose flour and whisk constantly for 2–3 minutes until the mixture is golden and raw-flour aroma is gone (this cooks the roux and removes raw taste).

Add stock

Slowly whisk in 2 cups beef broth and 1/2 cup chicken broth, a little at a time, smoothing lumps as you go. Bring the mixture to a gentle simmer, whisking frequently until the gravy thickens to a pourable sauce (about 4–6 minutes).

Season and finish

Stir in 2 tbsp pure maple syrup, 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, and 1/2 tsp freshly ground black pepper. Taste and add salt as needed (start with 1/4 tsp and increase to taste). Keep the gravy warm over the lowest heat setting, stirring occasionally. If gravy becomes too thick, thin with up to 2 tbsp additional broth or water.

Warm cheeses (optional)

Preheat oven broiler or keep oven at 200°F (95°C). If you prefer gently melted mozzarella, spread hot fries on an oven-safe platter, sprinkle shredded pizza mozzarella evenly so it begins to melt, and place under broiler for 20–30 seconds monitoring closely. Otherwise leave cheeses at room temperature so curds are slightly pliable.

Assemble the poutine: Divide the hot fries into 4 shallow bowls or plates (serves 4 as a side or 2–3 as a hearty main). Distribute cheese curds (about 1.5 cups total) evenly over the fries, then sprinkle the chopped bacon pieces on top. Pour warm maple gravy over each portion so the curds begin to soften and the mozzarella melts—use about 1/2 cup gravy per serving (adjust to preference).

Finish and garnish: Scatter the shredded pizza mozzarella on top if not melted earlier (it will soften from the gravy). Sprinkle the thinly sliced green onions over each serving. Serve immediately while fries are crisp and gravy hot.