Poutine is a popular snack in Canada. It consists of french fries, gravy, and cheese curds and is often served with a side of meat, such as chicken or beef.
Have you ever had poutine before? Growing up in So Cal, it wasn’t on my radar. But then we moved up here to Northern Idaho and being that we are a stones-throw from Canada – it is everywhere up here.
I have to say – it’s pretty amazing. I mean, deliciously seasoned french fries loaded with gravy and topped with cheese curds – it sure has everything I’m looking for in a snack. Canada – thank you for this one!
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There are a few places we used to visit frequently that have this on the menu and I always make sure to order it when we are there. But now that we moved and don’t have those places easily accessible – we are making our own poutine here now.
Fortunately, it is pretty easy to make, and oh man, do I love it! I know you’ll love it as much as we do!
Here are some commonly asked questions
What is poutine?
Poutine has its origins in the province of Quebec. The dish was created in the 1950s by restaurant owner Fernand Lachance. It consists of french fries, gravy, and cheese curds. It became popular in the 1960s and 1970s when it began to be served in other parts of Canada.
Poutine is now a popular dish in many countries, including the United States, Australia, and Japan. It can be found on the menus of many fast-food restaurants, as well as in sit-down restaurants.
What are some common toppings for poutine?
Some common toppings for poutine include bacon, sausage, and green onions. Poutine can also be made with vegetarian gravy.
POUTINE RECIPE VARIATIONS TO TRY
There are endless ways to enjoy poutine. Get creative and try some of these delicious variations:
– Bacon: Add some crispy bacon bits to your poutine for a delicious twist.
– Sausage: Substitute the beef gravy for a tasty sausage gravy.
– Onion rings: Add some crispy onion rings to your poutine for a crunchy twist.
– Mushrooms: Substitute the beef gravy for a mushroom gravy.
– Chicken: Substitute the beef gravy for a chicken gravy.
– BBQ sauce: Add some delicious BBQ sauce to your poutine for a sweet and tangy twist.
– Ketchup: Add some ketchup to your poutine for a classic flavor combination.
– Brown gravy: Substitute the beef gravy for a rich and flavorful brown gravy.
– Ranch dressing: Add some creamy ranch dressing to your poutine for a cool and refreshing twist.
– Hot sauce: Add some hot sauce to your poutine for an extra spicy kick.
– Green peppers: Add some chopped green peppers to your poutine for a crunchy and flavorful twist.
– Sour cream: Add some sour cream to your poutine for a creamy and delicious twist.
Poutine is a delicious snack that can be enjoyed in many different ways. Get creative and try one of these delicious poutine recipe variations at home. You won’t be disappointed!
Can this be made with pre-made french fries?
You bet! If you would like to use the pre-made frozen french fries for this – that will work just fine. Prepare them to the package directions and then add the gravy and cheese curds.
What cheese to use for poutine?
It’s all about the cheese curds with poutine. A “real” poutine is made with real cheese curds, which are what distinguish it from other dishes called “poutine.”
Cheese curds are solid chunks of curdled milk that can be eaten as a snack or added to fries and gravy to make poutine.
There are two kinds of curds: yellow and white. White cheese curds are the ones you’re looking for in poutine.
WHY IS IT CALLED POUTINE?
Poutine is pronounced, “poo-teen.” The word comes from the Quebec French slang for “mess” or “disorder.” Poutine is a delicious, indulgent snack made up of three simple ingredients: French fries, cheese curds, and gravy.
Homemade Poutine Ingredients
For the fries:
- russet potatoes
- kosher salt
- Peanut oil for frying
For the gravy:
- unsalted butter
- all-purpose flour
- garlic powder
- onion powder
- kosher salt
- black pepper
- low-sodium beef stock
- unsalted chicken stock
For assembly:
- cheese curds
How to Make Poutine
- Wash the potatoes and peel them if desired, I like to keep the skin on.
- Cut into ½ inch planks of potato. Cut them down into sticks, again at ½ inch.
- Place them into cold water until ready to fry.
- Add the peanut oil or your favorite cooking oil to a deep fryer or to a large dutch oven, the oil should go about 5 inches up the side of the pot. Heat to 325°F.
- Once at temperature, take the potatoes out of the water and pat them dry. It is very important the potatoes are dry so the oil won’t splatter. I like to place them on a sheet tray that is lined with a clean kitchen towel. I use another towel to dry them off on top.
- Place handfuls of the potatoes into the oil. This is the blanching step, we are looking to cook the potatoes but we are not expecting a lot of browning at this point.
- Cook for 10 minutes, gently stirring them every so often so they don’t stick together.
- Take the potatoes out and place them on a cooling rack that is sitting on a sheet try. Repeat with the remaining potatoes.
Gravy
- While you are cooking the potatoes, make the gravy. Place the unsalted butter into a small saucepot over medium heat.
- Once melted, add the flour, garlic powder, onion powder, salt, and pepper, and whisk it in so it is like a paste. Cook for 2 minutes, whisking constantly.
- Slowly stream in the beef stock followed by the chicken stock while whisking constantly so there are no lumps.
- Bring to a simmer and simmer for 20 minutes to thicken slightly. Whisk occasionally so it doesn’t burn on the bottom.
- To serve, raise the oil fryer temp to 375°F. Place handfuls of the fries back into the hot oil to crisp. 2-3 minutes is all it takes. Drain them back onto a wire rack that is sitting on a sheet tray.
- Immediately sprinkle a little of the kosher salt on top, and repeat with the remaining fries.
Serve
- Per serving, place the fries on a plate. Top with gravy. Add ½ cup of cheese curds on top. Serve immediately.
HOW TO PRONOUNCE POUTINE
Poutine is pronounced, “poo-teen.” The word comes from the Quebec French slang for “mess” or “disorder.”
Poutine is a delicious, indulgent snack made up of three simple ingredients: French fries, cheese curds, and gravy.
Despite its humble beginnings, poutine has become a national dish of Canada and can now be found all over the world.
**DON’T MISS*
It is very important the potatoes are dry so the oil won’t splatter. I like to place them on a sheet tray that is lined with a clean kitchen towel. I use another towel to dry them off on top. Please don’t skip this step after soaking. Adding water to hot oil can be VERY DANGEROUS!
What is the best way to eat poutine?
There is no one correct answer to this question. Some people like to eat poutine with their hands, while others prefer to use a fork and knife. Poutine can also be eaten as a side dish or as a main meal.
Substitute for Cheese Curds in Poutine:
If you can’t find cheese curds – you can use a block of mozzarella cheese. Don’t get the shredded kind. Make sure it’s a block that you can chunk off pieces and then add them to the top of your fries like you would the cheese curds.
The cheese will get warm and soft from the hot fries and gravy – making this snack irresistible!
Notes
- I love using white cheese curds for poutine.
- If you can’t find cheese curds or don’t have them you can tear chunks off a block of mozzarella and use that.
- You can use your favorite store-bought frozen fries for this recipe if you don’t want to make fresh fries. Also, packet brown gravy will also work in a pinch.
- Even though this dish is so simple just consisting of fries, gravy, and cheese curds, it is so satisfying and the perfect appetizer, main dish, or snack!
- You can even add shredded beef or chicken to the gravy for a meaty twist.
- If you like your gravy thicker. Whisk together equal parts of cornstarch and water, so 1 tablespoon cornstarch and 1 tablespoon water in a small bowl. Stream it into the gravy while it is simmering, whisking nonstop. The gravy will thicken instantly.
- I would only assemble poutine to serve. So, if you have any leftovers they can be stored separately in the fridge and then reassembled after heating. Reheat the fries in the oven, sir fryer, or deep fryer until just warmed through. Reheat the gravy in the microwave or in a small saucepot on the stove until simmering.
- I do not suggest freezing.
Can I use a different type of gravy?
Yes – you can use a different gravy. This one here is what you will traditionally find when ordering poutine. But you can use a pre-packaged gravy mix where you just add water. Or you can make my super simple gravy recipe that can be made with any type of broth.
Can the fries be made in the air fryer?
You bet. I have a recipe for steak fries made in the air fryer that would be perfect for doing this. I highly recommend it! You can also try my baked steak fries which would work fine too.
Products I love when making poutine…
This poutine recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe. (you can also SHOP MY FAVORITES in my store)
If you love this delicious poutine recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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Poutine
Ingredients
For the fries:
- 4 large russet potatoes
- ½ teaspoon kosher salt
- Peanut oil for frying
For the gravy:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups low sodium beef stock
- 1 cup unsalted chicken stock
For assembly:
- 2 cups cheese curds
Instructions
- Wash the potatoes and peel them if desired, I like to keep the skin on.
- Cut into ½ inch planks of potato. Cut them down into sticks, again at ½ inch.
- Place them into cold water until ready to fry.
- Add the peanut oil or your favorite cooking oil to a deep fryer or to a large dutch oven, the oil should go about 5 inches up the side of the pot. Heat to 325°F.
- Once at temperature, take the potatoes out of the water and pat them dry. It is very important the potatoes are dry so the oil won’t splatter. I like to place them on a sheet tray that is lined with a clean kitchen towel. I use another towel to dry them off on top.
- Place handfuls of the potatoes into the oil. This is the blanching step, we are looking to cook the potatoes but we are not expecting a lot of browning at this point.
- Cook for 10 minutes, gently stirring them every so often so they don’t stick together.
- Take the potatoes out and place them on a cooling rack that is sitting on a sheet try. Repeat with the remaining potatoes.
Gravy
- While you are cooking the potatoes, make the gravy. Place the unsalted butter into a small saucepot over medium heat.
- Once melted, add the flour, garlic powder, onion powder, salt, and pepper, and whisk it in so it is like a paste. Cook for 2 minutes, whisking constantly.
- Slowly stream in the beef stock followed by the chicken stock while whisking constantly so there are no lumps.
- Bring to a simmer and simmer for 20 minutes to thicken slightly. Whisk occasionally so it doesn’t burn on the bottom.
- To serve, raise the oil fryer temp to 375°F. Place handfuls of the fries back into the hot oil to crisp. 2-3 minutes is all it takes. Drain them back onto a wire rack that is sitting on a sheet tray.
- Immediately sprinkle a little of the kosher salt on top, and repeat with the remaining fries.
Serve
- Per serving, place the fries on a plate. Top with gravy. Add ½ cup of cheese curds on top. Serve immediately.
Equipment
- 1 deep fryer or tall-sided Dutch oven
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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