Non-VegetarianQuébécois cuisine Main Course

Poutine

Name: Poutine
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Québécois
Ingredients: 1.2 kg Russet potatoes; 2 l Vegetable oil; 300 g Fresh cheese curds; 40 g Butter; 40 g Plain flour; 500 ml Beef stock; 250 ml Chicken stock; 1 tsp cider vinegar; 0.5 tsp Black pepper

Thick-cut fries under squeaky fresh cheese curds and hot brown gravy — the casual dish that travelled from rural Québec snack bars to the whole country.

🇨🇦Canada· Quebec

Prep: 25 min
Cook: 35 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 780 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Heavy pot or deep fryer
•Thermometer
•Saucepan
•Whisk

Nutrition

Per serving, approximate

Calories: 780 kcal
fat: 44 g
carbs: 72 g
protein: 24 g
calories: 780

Instructions

1
Rinse the cut potatoes in cold water until it runs clear, then dry them thoroughly on a tea towel.
2
Heat the oil to 150C. Fry the potatoes in batches for 5-6 minutes until soft but pale. Lift out and rest on a rack for at least 20 minutes.
3
For the gravy, melt the butter in a saucepan, stir in the flour and cook for 3-4 minutes until it smells nutty and turns light brown.
4
Whisk in the beef and chicken stock a little at a time so no lumps form. Simmer for 10 minutes until it coats a spoon.
5
Season with pepper and the vinegar, then keep the gravy hot.
6
Raise the oil to 190C and fry the potatoes again for 2-3 minutes until deep golden and crisp. Drain and salt at once.
7
Pile the fries into warm bowls, scatter over the curds, then pour the hot gravy across so the curds soften but keep their squeak. Serve immediately.