Poutine: The Canadian Classic You Need to Try

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canadian poutine

What’s Up, Hungry People!

Today, we’re crossing the border, culinary-speaking, and diving into the world of Poutine. Why, oh why, is this Canadian treasure so underrated in the States? Seriously, what’s up with that, eh?

canadian flag

Now, full disclosure, I’ve never tried authentic poutine from the Great White North. But my homestate shares a border with Canada – and I’ve seen Canada from a distance, which practically makes me an honorary Canadian, right? If I’d known about this gem when we visited Niagara Falls last summer, you bet I would’ve hunted it down.

niagara falls

I’ve added poutine to my “foods I absolutely have to try before I kick the bucket” list. But until that moment arrives, my kitchen will be my own little slice of Canada. And if homemade poutine is this amazing, I can only fathom how transcendent the authentic version from a roadside cantine must be.

If you’ve been wondering this whole time what exactly poutine is, it’s merely French fries, beef gravy, and cheese curds. Don’t let the words “cheese curds” through you off, though, especially if you’ve never had them – I personally never knowingly tasted cheese curds until I made this dish and honestly, they were awesome! Imagine a sweeter, tangier, and somewhat soft cheddar cheese. That’s what cheese curds taste like.

ingredients for poutine

Here’s What You Need

  • Russet Potatoes: The starchy base of the recipe; cut into fries to provide a crispy texture and hearty flavor.
  • Beef Gravy: Adds moisture and a savory, umami kick that complements the fries and cheese curds.
  • Cheese Curds: Offer a unique “squeaky” texture and a slightly tangy flavor, making the dish more complex.
  • Salt and Pepper: Basic seasonings used to enhance the flavors of the fries and the dish as a whole.
slicing potatoes

Let’s Cook!

Time to slice and dice those potatoes into fries. I took the squaring route: cut the edges to form a rectangular cube, then sliced the remaining potato into fries. Quick tip: this method ensures more even cooking.

raw fries

Skin on or off? I leave the skin on. Not just because I’m lazy about peeling potatoes, but also because it adds extra flavor and crunch. Give ’em a good wash, and you’re good to go.

frying potatoes

Frying or Baking? You Choose!

For frying, I unleashed my Fry Daddy, but you can use a large pot with 2–3 inches of oil. Aim for at least 375°F for that crispy exterior. No Fry Daddy or pot? No worries! Just spritz those fries with cooking spray and bake them at 425°F for about 30–40 minutes.

fried potato fries

The Final Touches

After your fries are crispy and golden, let them hang out on a paper towel to shake off any excess oil. A sprinkle of salt and pepper never hurt anyone. Meanwhile, if you’re like me and had to fry your potatoes in batches, get that beef gravy warmed up. Microwave or stovetop, your choice, just make sure it’s piping hot.

gravy sauce

Toss some crumbled cheese curds—go for smaller pieces if you have larger curds—over your fries. Now, pour that luscious hot gravy all over, and let the magic happen.

Then say “Oh Canada!” because you just made yourself some poutine!

assembled poutine

Tips for Making Poutine

  • Choose the Right Potato: Russet potatoes are ideal for their starchy content, which yields a crispy fry. Avoid waxy potatoes like red or fingerlings.
  • Oil Temperature: Use a kitchen thermometer to maintain the oil temperature at 375°F for consistent frying. Too low, and your fries will be soggy; too high, and they may burn.
  • Cheese Curd Substitute: If you can’t find “squeaky” cheese curds, a high-moisture mozzarella can work in a pinch, but the texture will be different.
  • Gravy Consistency: If your gravy is too thick, thin it with a splash of beef broth; if too thin, simmer longer to reduce and thicken.
  • Layering Technique: For optimal cheese-to-fry coverage, layer cheese curds between layers of fries before pouring the gravy.
  • Keep the Skin On: Leaving the skin on the potatoes adds extra texture and nutrients, but make sure to wash them well.
  • Batch Cooking: If you’re cooking fries in batches, keep the cooked fries warm in an oven set to a low temperature, like 200°F.
  • Reheating Leftovers: Revive leftover poutine by reheating in the oven at 375°F. Microwaving can make it soggy.
  • Season to Taste: Don’t underestimate the power of salt and pepper; always season to taste, especially if your gravy or cheese is on the milder side.
  • Paper Towel Importance: Don’t skip draining the fries on a paper towel; it helps remove excess oil for a less greasy dish.
fries and gravy

And there it is, Hungry People—your guide to making a classic poutine, American style. With these handy tips and tricks up your sleeve, you’re all set to tackle this cheesy, gravy-loaded marvel in your own kitchen. Until you can cross the border for the real deal, this home-cooked version won’t let you down. And as always, Enjoy!

poutine-recipe

American Tries Poutine for First Time

The Starving Chef
Unleash your inner Canuck with this easy, home-cooked take on classic poutine, featuring crispy russet fries, savory beef gravy, and squeaky cheese curds.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Canada
Servings 4

Ingredients
  

  • 4 russet potatoes washed & cut into frites
  • 2 cups beef gravy or brown gravy
  • ½ cup cheese curds "squeaky"
  • salt & pepper to taste

Instructions
 

  • Wash and dry the potatoes thoroughly. Peel if desired. Chop the potatoes into fries.
  • Heat a large pot of oil or a deep fryer to 375°F. Carefully place the fries into the hot oil and cook for 10–15 minutes, or until they are browned and crispy.
  • Remove the fries from the hot oil and transfer them to a plate lined with a paper towel to remove excess oil. Sprinkle with salt and pepper, to taste.
  • While the fries are cooking, warm the beef gravy in a microwave or in a pot on the stove. Heat until it starts to bubble.
  • Crumble any large cheese curds. Evenly distribute the cheese curds among the layers of fries. Pour the hot gravy over the top of the fries and curds.
  • Serve immediately and enjoy, eh!
Keyword potatoes
Tried this recipe?Let us know how it was!