Twice-fried fries, squeaky fresh cheese curds and a peppery beef-and-chicken-stock gravy. This is our at-home take on a proper Canadian poutine.
The short version
- Fries: russet potatoes, soaked, then fried twice (300°F, then 375°F) for a crisp shell.
- Gravy: butter-and-flour roux with beef and chicken stock, Worcestershire and soy sauce.
- Curds: fresh and mild, scattered on hot fries so they soften but keep their squeak.
💡 Chef's tip
Assemble right before serving. Ladle hot gravy over the curds so they soften without fully melting, and the fries stay crisp.
📝 Good to know
Soak the cut fries in cold water for at least 30 minutes and dry them completely. That removes starch and keeps the oil from spattering.
More from the same menu
Frequently asked questions
-
Can I make the gravy ahead?
Yes. Keep it warm over low heat, and thin it with a splash of hot stock or water if it thickens.
-
Why fry the fries twice?
The first, lower fry cooks the inside through. The second, hotter fry crisps the outside so the fries hold up under gravy.
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.
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
Cheese
Gravy
Finishing
Method
Fries
- 1
Prepare potatoes
Peel the potatoes if you prefer (leaving skin on is fine). Cut into 1/3–1/2 inch sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels.
- 2
Optional toss
If using cornstarch for extra crispness, toss the dried fries lightly with 2 tablespoons cornstarch so they have a thin, even coating. Shake off any excess.
- 3
- 4
Second fry (crisp)
Increase oil temperature to 375°F (higher heat). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels, immediately sprinkle with 1 tsp salt and keep warm in a low oven (200°F) while you make the gravy and assemble.
Gravy
- 5
Make roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 2–3 minutes until the mixture is bubbling and turns a light golden tan (this cooks off the raw flour taste).
- 6
Add stocks
Gradually whisk in the beef stock (2 cups) and chicken stock (1 cup) in a steady stream to avoid lumps. Bring to a gentle simmer while whisking; the gravy will begin to thicken as it heats.
- 7
Season and finish
Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Simmer for 5–8 minutes, stirring occasionally, until gravy reaches a pourable but slightly thick consistency (it should coat the back of a spoon). Taste and adjust seasoning.
- 8
Keep warm
Keep the gravy over low heat, stirring occasionally, until ready to assemble. If it becomes too thick, thin with up to 1/4 cup hot stock or water.
Assemble & Serve
- 9
Divide the freshly fried fries among 4 warm serving plates or bowls. Scatter about 1/2 cup fresh cheese curds over the hot fries on each plate, distributing curds so they are evenly scattered.
- 10
Ladle hot gravy generously over the fries and curds, using about 1/2 cup gravy per serving, so the curds begin to soften and squeak but not fully melt. For a saucier poutine, add more gravy to taste.
- 11
Garnish with chopped fresh parsley if desired and serve immediately so fries remain crisp and curds are warm and slightly melted.
More from Pizza Pizza
Was this page helpful?
Help improve this recipe for others.