Poutine Recipe
Crispy french fries topped with mozzarella cheese with your choice of brown beef gravy or chicken gravy
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Ingredients
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Fries
Cheese
Brown beef gravy (serves as one gravy option)
Chicken gravy (alternative option)
Optional garnish
Method
Fries
Prep the potatoes
Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2-inch thick sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then transfer to a bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated).
Dry the fries
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — removing surface moisture prevents oil splatter and helps crispness.
Fry (two-stage method)
Heat oil in a deep pot or deep-fryer to 325°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until they are pale and just starting to soften but not browned. Remove with a slotted spoon to a wire rack or tray lined with paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with kosher salt and black pepper to taste.
Brown beef gravy (if chosen)
Make a roux
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. When melted and bubbling, add 2 tbsp all-purpose flour and whisk constantly for 2–3 minutes until the mixture is golden brown and has a nutty aroma (this cooks out the raw flour taste).
Finish the gravy
Slowly whisk in 2 cups beef stock, breaking up any lumps. Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/4 tsp black pepper, and 1/4 tsp salt. Bring to a simmer, whisking frequently, and cook for 4–5 minutes until the gravy thickens to a pourable consistency. Taste and adjust seasoning if needed. Keep warm on very low heat, stirring occasionally.
Chicken gravy (if chosen)
Make a roux
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk for 2–3 minutes until the roux is light golden.
Finish the gravy
Gradually whisk in 2 cups chicken stock until smooth. Add 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer for 4–6 minutes, whisking, until the gravy thickens. Keep warm until ready to serve.
Assemble
Divide the hot fries between 2–3 shallow bowls or plates (depending on desired portion). Scatter the mozzarella curds evenly over the fries while they are hot so the cheese begins to soften.
Ladle 1 to 1 1/2 cups of the chosen warm gravy (beef or chicken) over each plate, making sure to cover the fries and cheese so the cheese melts and becomes gooey. If cheese curds are used and you prefer them more melted, you can place the assembled poutine briefly under a broiler (1–2 minutes) or in a 425°F (220°C) oven for 3–4 minutes — watch closely to avoid burning.
Garnish with chopped fresh parsley if desired and serve immediately while hot and saucy.