Poutine Recipe

Prepare potatoes

Cut the potatoes into 1/3–1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on clean kitchen towels or paper towels.

Par-fry (optional but recommended)

Heat 2 cups vegetable oil in a heavy pot to 330°F (165°C). Fry potatoes in batches for 4–5 minutes until pale and softened but not browned. Remove and drain on a wire rack or paper towels. Let cool 10–15 minutes.

Final fry

Heat remaining oil (or reheat pot) to 375°F (190°C). Fry par-fried potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp black pepper while hot.

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly to make a smooth roux; cook 1–2 minutes until it smells toasty and turns light brown (don’t burn).

Slowly whisk in 2 cups beef stock, making sure there are no lumps. Bring to a simmer and cook 3–5 minutes until slightly thickened.

Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning. Keep warm on very low heat; if it thickens too much, whisk in a tablespoon of hot water or stock to loosen.

Break or pluck the cheese curds into bite-sized pieces. If curds are cold and very firm, let them sit at room temperature 10 minutes so they soften slightly before assembly.

Melt 6 tbsp butter in a small saucepan until foaming; keep warm but not boiling. Separate 3 large eggs, reserving the whites for another use.

Set a heatproof bowl over (but not touching) simmering water (double-boiler). Whisk the 3 yolks with 1 tbsp lemon juice and 1/2 tsp Dijon until slightly thickened and pale, about 1–2 minutes.

Very slowly, add the warm melted butter in a thin steady stream while whisking constantly to emulsify. Continue until sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon of warm water.

Season with 1/4 tsp salt and a pinch of white pepper or cayenne to taste. Keep warm (off heat) until ready to drizzle. If needed, keep over the warm double-boiler and whisk occasionally to maintain emulsion.

Divide hot fries among 4 plates or 2 large servings, or place on a large serving dish.

Scatter the cheese curds evenly over the fries while fries are hot so curds soften slightly.

Ladle warm brown gravy over the fries and curds, covering generously so curds begin to melt but still retain some bite.

Drizzle hollandaise over the gravy-topped fries in a thin stream, using a spoon or squeeze bottle for control. Use about 2–3 tbsp hollandaise per serving (adjust to taste).

Garnish with chopped chives and a light grind of black pepper. Serve immediately while hot and saucy.