Classic Canadian Poutine
Dive into the ultimate comfort food with this recipe for *Classic Canadian Poutine*, a beloved dish that hails from Quebec and has captured hearts worldwide. This indulgent creation features crispy double-fried russet potato fries, perfectly golden and seasoned, topped with creamy, squeaky cheese curds, and smothered in a rich, velvety homemade gravy made from a blend of beef and chicken broths. Perfect for satisfying hearty cravings or serving as a crowd-pleasing appetizer, this dish comes together in under an hour and is best enjoyed fresh while the fries are hot, and the curds are melting under the warm gravy. Whether you're recreating this iconic Canadian street food at home or introducing it to friends and family for the first time, this poutine is sure to bring smiles all around. Keywords: Classic Canadian Poutine, homemade gravy, cheese curds, crispy fries, comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 cups Vegetable oil
- 2 cups Cheese curds
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Beef broth
- 2 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Wash and peel the russet potatoes. Cut them into 1/4 inch thick sticks for fries.
Soak the potato sticks in cold water for at least 1 hour to remove excess starch. Drain and pat dry thoroughly with paper towels.
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches, for about 5-6 minutes until they are soft. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Refry the potatoes in batches for an additional 2-3 minutes until golden brown and crisp. Remove and drain on paper towels once again and season lightly with salt.
While refrying the potatoes, melt the butter in a saucepan over medium heat. Add the flour, stirring constantly to make a roux. Cook for about 2 minutes until the roux is a light golden brown.
Gradually add the beef broth and chicken broth to the roux, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the gravy thickens. Season with salt and pepper.
Arrange the hot fries on a serving platter. Evenly distribute the cheese curds over the fries.
Pour the hot gravy over the fries and cheese curds, making sure to cover them thoroughly.
Serve immediately while hot. Enjoy your classic Canadian poutine!
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 888 mg | 68% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
