Poutine Recipe

Prepare potatoes

Trim and peel the russet potatoes. Using a knife or mandoline, cut potatoes into matchstick fries about 1/8–1/4 inch (3–6 mm) thick. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch.

Dry and toss

Drain the soaked fries and rinse under cold water until water runs clear. Spread fries on clean kitchen towels or paper towels and pat completely dry. If using cornstarch, toss the dry fries with 1 tablespoon cornstarch until evenly coated. Season lightly with 1 tsp salt and 1 tsp ground black pepper.

First fry (blanch)

Heat 2 cups of neutral oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry the fries in batches for 3–4 minutes until just softened and starting to pale — not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain well on paper towels and season immediately with a pinch of salt. Keep warm while you prepare gravy and assemble poutine.

Cook sausage

In a large skillet over medium heat, add the ground pork sausage (no additional oil if sausage is fatty; otherwise add 1 tbs butter). Break the sausage into small pieces with a spatula and cook until browned and cooked through, about 6–8 minutes. Spoon off and discard excess fat, leaving roughly 1 tablespoon in the pan for flavor.

Make roux

Reduce heat to medium-low. Add 2 tablespoons unsalted butter to the pan with the residual sausage fat. Once melted, sprinkle in 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture becomes slightly golden and fragrant (this cooks out raw flour taste).

Add liquids and season

Slowly whisk in 2 cups whole milk, adding a little at a time to prevent lumps. Stir constantly until the gravy thickens, about 4–6 minutes. If gravy becomes too thick, whisk in up to 1/4 cup chicken or beef stock to reach desired pourable consistency. Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon freshly ground black pepper. Taste and adjust salt as needed.

Finish

Return the cooked sausage pieces to the gravy if you removed them earlier, stir to combine and keep the gravy warm on very low heat, stirring occasionally so it doesn’t skin over.

Divide the hot fries among 4 shallow bowls or plates (about 2 large potatoes worth). Scatter the 2 cups of Wisconsin cheese curds evenly over the hot fries so they begin to soften and melt slightly.

Ladle the hot sausage gravy generously over the fries and cheese curds, covering so the cheese starts to become gooey and the fries are well coated. Use as much gravy as you prefer — traditionally a generous pour is used.

Garnish with minced fresh parsley if using, and serve immediately while hot so the cheese is melty and the fries remain crisp beneath the gravy.