Classic Poutine * Recipe
Make Classic Poutine * Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Gravy
Cheese
Finishes & Optional
Method
Fries
- 1
Prepare the potatoes
Peel the russet potatoes (optional) and cut into 1/3–1/2-inch thick fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Place the rinsed fries in a large bowl of cold water and refrigerate for at least 30 minutes or up to 2 hours.
- 2
Dry and pre-fry
Drain the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. Heat oil in a deep pot or heavy-bottomed pan to 325°F (160°C). Working in batches, fry the potatoes for 4–6 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle with 1 tsp kosher salt while warm. Let cool for 10–15 minutes.
- 3
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels, season lightly with additional salt if desired, and keep warm (in a low oven around 200°F/95°C) until ready to assemble.
Gravy
- 4
Make a roux
In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Once melted and foamy, add 3 tbsp all-purpose flour and whisk continuously to form a smooth paste. Cook the roux for 2–3 minutes, whisking, until it turns a light golden color (this removes the raw flour taste).
- 5
Add stocks and seasonings
Gradually whisk in 2 cups beef stock and 1 cup chicken stock in a few additions, making sure the mixture is smooth after each addition. Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp freshly ground black pepper, and 1 tsp kosher salt. Bring the gravy to a gentle simmer, whisking occasionally.
- 6
Simmer and adjust
Let the gravy simmer gently for 6–8 minutes until it thickens to a pourable but coating consistency (it should coat the back of a spoon). Taste and adjust seasoning with more salt, pepper, or Worcestershire if needed. If the gravy becomes too thick, whisk in up to 2–4 tbsp hot water or stock to reach the desired consistency.
Cheese & Assembly
- 7
Warm the curds
If the cheese curds are very cold, let them sit at room temperature for 10–15 minutes so they can soften slightly — this helps them melt on contact with hot gravy.
- 8
Assemble the poutine
Divide the hot fries between 4 shallow bowls or plates (serving bowls). Scatter about 1/2 to 3/4 cup cheese curds evenly over each portion of fries. Immediately ladle hot gravy over the fries and curds — use enough to warm and partially melt the curds but not so much that the fries become soggy (about 1/2 cup gravy per serving to start; add more if desired). The heat should make the curds soft and slightly melty.
- 9
Finish and serve
Sprinkle each serving with a pinch of chopped parsley and a grind of black pepper. Serve immediately. Offer malt vinegar at the table if desired.