Poutine Recipe
A Canadian favorite Thick cut fries, brown gravy, and white cheddar cheese curds.
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Ingredients
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Fries
Gravy
Toppings
Method
Fries
- 1
Preparing the Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries, about 1/2 inch wide.
- 2
Soaking the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 3
Gravy
- 4
Making the Roux
In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color.
- 5
Adding the Liquid
Gradually whisk in the beef broth and soy sauce, ensuring there are no lumps. Bring to a simmer and cook for about 5-7 minutes until the gravy thickens.
- 6
Seasoning
Season the gravy with black pepper and garlic powder, stirring well to combine. Adjust seasoning to taste.
Assembly
- 7
Combining the Ingredients
Place a generous serving of fries on a plate. Pour hot gravy over the fries, ensuring they are well covered.
- 8
Adding Cheese Curds
Top the gravy-covered fries with white cheddar cheese curds, allowing them to melt slightly from the heat of the gravy.
- 9
Serving
Serve immediately while hot, and enjoy your delicious poutine!
