Poutine - Canada

Oh, Canadian poutine, a comforting and indulgent creation that captures the hearts and palates of many. This iconic dish is a true masterpiece featuring a bed of golden, crispy fries adorned with generous, squeaky cheese curds that eagerly await a drenching of rich, velvety gravy. The marriage of textures and flavors is simply irresistible, with the warm gravy effortlessly melting the cheese curds to create a luscious, savory ensemble. Each forkful promises a delightful interplay of salty, creamy, and savory notes that embody the essence of indulgence. Whether enjoyed as a late-night snack or a hearty meal, Canadian poutine never fails to satisfy cravings and evoke a sense of culinary nostalgia.

Servings: 4

Author: Chef Connie

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Canadian Poutine

Prep time: 10 MinCook time: 35 MinInactive time: 1 HourTotal time: 1 H & 45 M

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Ingredients

• 4 large russet potatoes
• Vegetable oil, for frying
• Salt, to taste
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup chicken broth
• 1 tablespoon cornstarch (optional, for thicker gravy)
• 1 tablespoon water (optional, for cornstarch slurry)
• Salt and pepper, to taste
• 2 cups fresh cheese curds

Instructions

1. Peel and Cut Potatoes: Peel the potatoes (optional) and cut them into 1/4-inch thick fries.
2. Soak the Potatoes: Soak the fries in cold water for at least an hour (or up to overnight) to remove excess starch.
3. Drain and Dry: Drain and pat the fries dry with a clean kitchen towel.
4. First Frying: Heat oil in a deep fryer or large pot to 325°F (163°C). Fry the potatoes in batches for about 3-4 minutes until they are soft but not browned. Remove and drain on paper towels.
5. Second Frying: Increase the oil temperature to 375°F (190°C). Fry the potatoes again until they are golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Season with salt immediately.
6. Make a Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a golden brown color, about 5 minutes.
7. Add Broth: Slowly whisk in the beef and chicken broth. Bring to a boil, then reduce heat and simmer until thickened, about 10-15 minutes. If you prefer a thicker gravy, mix the cornstarch and water to create a slurry and whisk it into the gravy. Cook for an additional 2-3 minutes until thickened.
8. Season: Season the gravy with salt and pepper to taste.
9. Plate the Fries: Place a generous portion of hot fries on a serving plate.
10. Add Cheese Curds: Sprinkle a handful of fresh cheese curds over the fries.
11. Pour Gravy: Pour hot gravy over the fries and cheese curds. The heat from the gravy will melt the cheese slightly.
12. Serve Immediately: Serve the poutine immediately while it’s hot and the cheese curds are still slightly melted.

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