Poutine Classique Recipe

Prepare potatoes

Wash and peel the potatoes. Cut into 1/3–1/2 inch thick fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat half of the oil (enough to reach ~325°F/160°C) in a heavy pot or deep fryer to 320–325°F (160–163°C). Fry potatoes in batches for 4–5 minutes until pale and slightly tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1 tsp black pepper, tossing gently to coat.

Keep cheese curds at room temperature for at least 15 minutes before serving so they are slightly springy — this helps achieve the classic squeak when the hot gravy is added. If curds were refrigerated, pat dry to remove any moisture.

Make a roux

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and smells slightly toasty, but not burnt.

Add liquids and seasonings

Slowly whisk in 2 cups beef broth and 1 cup chicken broth, breaking up any lumps. Add 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp liquid smoke, 1 tsp granulated onion, 1 tsp granulated garlic, 1 tsp black pepper and 1 tsp salt. Bring to a gentle simmer.

Simmer and adjust

Simmer the gravy, whisking occasionally, for 6–8 minutes until slightly thickened to a coat-the-back-of-a-spoon consistency. Taste and adjust seasoning (add more salt, Worcestershire or liquid smoke for a stronger smoky/umami profile). Keep warm over the lowest heat, stirring occasionally so it stays pourable.

Divide the hot fries onto 2 plates or one large shallow serving dish (half of the fries per serving if making 2). Scatter the cheese curds evenly over the fries while fries are still hot so curds soften but remain intact.

Ladle hot smoky gravy over the fries and curds — enough to warm and partially melt the curds (about 3/4 to 1 cup gravy per serving). Serve immediately so the fries remain crisp at the edges and curds retain some squeak.