Poutine Recipe
Our take on this popular dish includes our famous fries topped with fried cheese balls, covered in homemade brown gravy
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Ingredients
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Fries
Fried Cheese Balls
Brown Gravy
Method
Fries
- 1
Prepare the Potatoes
Start by washing and peeling the russet potatoes. Cut them into uniform sticks, about 1/4 inch thick.
- 2
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 3
- 4
Season the Fries
Once fried, remove the fries from the oil and place them on paper towels to drain. While still hot, sprinkle with salt to taste.
Fried Cheese Balls
- 5
Prepare the Cheese
Take the cheese curds and cut them into smaller pieces if they are too large.
- 6
- 7
Bread the Cheese Balls
Coat each cheese curd piece first in flour, then dip it in the beaten eggs, and finally roll it in the breadcrumb mixture until fully coated.
- 8
Fry the Cheese Balls
In a separate pot, heat vegetable oil to 350°F (175°C). Fry the breadcrumb-coated cheese curds until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Brown Gravy
- 9
Make the Roux
In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden brown.
- 10
Add Broth
Gradually whisk in the beef broth, ensuring no lumps remain. Continue to stir until the mixture thickens, about 5-7 minutes.
- 11
Season the Gravy
Stir in the soy sauce, salt, and black pepper. Let simmer for an additional 2-3 minutes, then remove from heat.