Classic Poutine Recipe
Hand-cut fries smothered with gravy and Pineland cheese curds.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Method
Preparation
- 1
Preparing the Fries
1. Peel the Russet potatoes and cut them into thick strips. Rinse in cold water to remove excess starch and pat dry with paper towels. 2. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). 3. Fry the potatoes in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
- 2
Making the Gravy
1. In a saucepan, melt the unsalted butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. 2. Gradually whisk in the beef or vegetable broth, ensuring there are no lumps. Bring to a simmer. 3. Add Worcestershire sauce, black pepper, garlic powder, and salt to taste. Let it simmer until thickened, about 5 minutes.
- 3
Assembling the Poutine
1. Place a generous portion of fries on a plate. 2. Pour the hot gravy over the fries. 3. Top with Pineland cheese curds, allowing them to soften slightly from the heat of the gravy.