Brewhouse Classic Poutine Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3 to 1/2-inch sticks for classic fries. Rinse the cut potatoes under cold water until water runs clear to remove excess starch, then dry thoroughly with paper towels or a clean kitchen towel.

Par-cook (optional for crisper fries)

Place the dry cut fries in a pot of cold water and bring to a simmer for 3 minutes. Drain and dry completely. Alternatively, you can blanch in oil at 325°F/160°C for 3–4 minutes until pale and soft but not browned, then drain and cool.

Fry to finish

Heat vegetable oil in a deep pot or fryer to 375°F/190°C. Fry batches of potatoes (do not overcrowd) until golden brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon to a paper-towel-lined tray and immediately season with 1 tsp salt and 1/4 tsp black pepper while still hot.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1.5–2 minutes until it turns a light golden color and loses the raw flour smell (this creates a roux).

Add stock

Slowly whisk in 2 cups beef stock, adding a little at a time to avoid lumps. Once combined, bring to a gentle simmer.

Season and reduce

Add 1 tsp Worcestershire sauce, 1/2 tsp soya sauce (optional), 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Simmer gently for 5–7 minutes, whisking occasionally, until the gravy thickens to a pourable but coating consistency. Taste and adjust seasoning if necessary. Keep warm over very low heat, stirring occasionally.

Portion the fries into warm serving plates or a shallow bowl.

Scatter 1.5 cups cheese curds evenly over the hot fries so they begin to soften.

Ladle hot gravy generously over the fries and cheese curds so the curds start to melt and the gravy soaks through (use all or most of the gravy depending on preference).

Finish with chopped parsley (1 tbs) and optional chives (1 tsp) for color and flavor. Serve immediately so the cheese is gooey and the fries remain crisp at the edges.