Poutine Recipe
Hand – Cut Fries topped with Cheese Curds, Brown Gravy and Scallions. choice of Old Bay – garlic cream sauce or marinara sauce.
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Ingredients
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Fries
Cheese and Gravy
Sauce Options
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and scrub the Russet potatoes. Cut them into even-sized fries, about 1/4 inch thick.
- 2
Soaking
Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 3
Making the Gravy
- 4
Preparing the Roux
In a saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for about 2-3 minutes until it turns a light golden color.
- 5
Adding Broth
Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer.
- 6
Seasoning the Gravy
Add soy sauce, black pepper, garlic powder, and onion powder to the gravy. Let it simmer for another 5-10 minutes until it thickens.
Assembling the Poutine
- 7
Layering the Ingredients
Place a generous portion of fries on a plate. Top with cheese curds, allowing them to melt slightly from the heat of the fries.
- 8
Adding Gravy
Pour the hot gravy over the fries and cheese curds.
- 9
Garnishing
Chop the scallions and sprinkle them over the top. Optionally, serve with a side of either Old Bay garlic cream sauce or marinara sauce.
