Recepieplanning
Canadian
Classic Poutine Side
55 min total20 prep35 cook4 servings520 cal
HardVegetarianClassicContains dairyContains gluten
Crisp fries topped with cheese curds and hot savory gravy that softens the curds just enough. Quebec comfort food in its purest form.
Add this to a personalized meal plan or browse more meal plan recipes — then shop one grocery list in the app.
Ingredients
4servings
produce
- 2.5 lbrusset potatoes
dairy
- 2 cupcheese curds
- 3 tbspunsalted butter
pantry
- 3 tbspall-purpose flour
- 2 cupbeef broth
- 0.5 tsponion powder
- 0.5 tspgarlic powder
- 4 cupvegetable oil
- 2 tspsalt
- 0.5 tspblack pepper
Steps
- Cut potatoes into fries, soak in cold water 30 minutes, then dry thoroughly.
- Heat oil to 325°F (165°C) and fry potatoes 5–6 minutes until pale; drain and cool.
- Raise oil to 375°F (190°C) and fry again until deep golden; salt immediately.
- Melt butter, whisk in flour 2 minutes, then whisk in broth, onion powder, and garlic powder; simmer until thick.
- Season gravy with salt and pepper.
- Divide hot fries into bowls.
- Scatter cheese curds over the fries.
- Ladle boiling-hot gravy over the top.
- Let sit 30 seconds so curds soften.
- Serve at once with forks.
Tips
- Use room-temperature cheese curds so they soften without fully melting.
- Double-fry the potatoes for a crisp shell.
- Gravy should be hot enough to squeak the curds.
- Serve immediately; poutine does not wait.
