Montreal Style Poutine
Dive into the ultimate Canadian comfort food with this Montreal-Style Poutine recipe! Featuring golden, twice-fried Russet potatoes smothered in rich, homemade gravy and topped with squeaky cheese curds, this dish is a true indulgence. The silky beef and chicken stock-based gravy, thickened to perfection with a buttery roux, brings a savory depth of flavor to every bite. Crispy fries, perfectly seasoned, act as the ideal base for the cheesy, gooey, gravy-laden topping. This iconic Quebecois creation makes for a hearty appetizer, satisfying snack, or even a decadent main course. Serve it piping hot to recreate the authentic poutine experience right in your kitchen!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Cheese curds
- 2 cups Beef stock
- 1 cup Chicken stock
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 4 cups Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and peel the Russet potatoes. Cut them into 1/4-inch thick sticks for fries.
Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
While the potatoes soak, prepare the gravy. In a saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 2-3 minutes until the roux is golden brown and no longer raw-smelling.
Gradually pour in the beef stock and chicken stock while whisking constantly to avoid lumps.
Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy thickens to your desired consistency. Season with salt and black pepper. Set aside and keep warm.
Drain the soaked potatoes and pat them completely dry using kitchen towels.
Heat the vegetable oil in a large, heavy-bottomed pot or fryer to 325°F (165°C). Fry the potatoes in batches until they are soft but not browned, about 4-5 minutes per batch. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until they are golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
Season the fries with a pinch of salt while they are still hot.
To assemble the poutine, place a layer of hot fries on a plate or serving dish.
Sprinkle a generous portion of cheese curds over the fries.
Ladle the warm gravy over the cheese curds and fries, ensuring everything is well-coated.
Serve immediately and enjoy your Montreal-style poutine!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 134.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 882 mg | 68% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1590 mg | 34% | |
*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.
