Why You’ll Love This Recipe
This classic Poutine recipe captures the essence of Canadian comfort food at its finest. The crisp fries, smooth, flavorful gravy, and gooey mozzarella come together to create a dish that’s impossible to resist. Whether you’re craving a late-night snack or a hearty meal, poutine is the answer. It’s simple to make and incredibly satisfying, with each bite offering a wonderful balance of crispy, savory, and cheesy goodness. Plus, it’s easy to adapt and customize, making it the perfect base for your creative culinary experiments.
Ingredients
For the Gravy:
- 3 tbsp unsalted butter
- 1 onion, peeled and finely sliced
- 6 tbsp plain (all-purpose) flour
- 300 ml (1¼ cups) good quality chicken stock
- 300 ml (1¼ cups) good quality beef stock
- ¼ tsp salt
- ¼ tsp black pepper
For the Fries:
- Vegetable oil for deep frying (at least 1 litre)
- 4 medium floury potatoes (Rooster or Maris Piper varieties work best)
To Assemble:
- 200 g (7 oz) fresh mozzarella, torn (or cheese curds if available)
- Pinch of salt and black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Gravy:
- Melt the butter in a large saucepan over medium-high heat. Add the sliced onion and cook for about 10 minutes, stirring frequently, until the onion softens and becomes lightly caramelized.
- Stir in the flour to create a roux. Continue cooking for 2 minutes, stirring constantly to avoid burning the flour.
- Gradually whisk in the chicken stock, adding it a little at a time to avoid lumps, until you form a smooth, thick sauce.
- Add the beef stock, salt, and pepper. Stir continuously as the gravy simmers and thickens to your desired consistency.
- Optional: If you prefer a smooth gravy, remove the onions with a slotted spoon. If you enjoy the texture and flavor of the onions, you can leave them in. Once the gravy has thickened, turn off the heat.
Prepare the Fries:
- Heat the oil in a large, heavy-based pot over medium-high heat to 140°C (285°F). Be sure not to fill the pot more than halfway with oil.
- Cut the potatoes into chunky fries, about 1 cm thick. Pat the fries dry with paper towels to remove any excess moisture.
- To test the oil temperature, drop in one fry — it should sizzle gently.
- In batches, lower the fries into the hot oil using a slotted ladle. Fry for 5–6 minutes until the fries are lightly golden and soft. Drain them on paper towels.
- Once all fries have been par-cooked, raise the oil temperature to 180°C (350°F).
- Fry the fries a second time in batches for 3–4 minutes until golden brown and crispy. Drain the fries and keep them warm in a low oven if necessary.
Assemble the Poutine:
- Gently reheat the gravy.
- In a large serving dish or bowl, layer half of the fries. Scatter half of the torn mozzarella (or cheese curds) on top, then spoon hot gravy over the fries and cheese.
- Repeat the process with the remaining fries, mozzarella (or cheese curds), and more gravy.
- Season with a pinch of salt and black pepper, and serve immediately while hot and gooey.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Variations
- Vegan Poutine: Swap the mozzarella for vegan cheese or dairy-free cheese curds, and use vegetable stock for the gravy to make it plant-based.
- Gravy Variations: For a unique twist, try adding herbs such as thyme or rosemary to the gravy, or a splash of Worcestershire sauce for an extra layer of depth.
Storage/Reheating
- Storage: While poutine is best enjoyed fresh, you can store any leftover fries and gravy separately in the fridge for up to 2 days. Reheat the fries in the oven to maintain their crispiness.
- Reheating: Reheat the gravy on the stove over low heat, stirring occasionally. You may need to add a splash of water or stock if the gravy has thickened too much during storage. For the fries, reheat them in a hot oven or air fryer to restore their crispness.
FAQs
1. Can I make poutine with frozen fries?
Yes, you can use frozen fries for convenience, though freshly cut fries will offer a better texture. Just fry them according to package instructions before assembling.
2. What are the best potatoes for poutine?
Floury potatoes like Rooster or Maris Piper are ideal for poutine due to their ability to crisp up while remaining fluffy on the inside.
3. Can I use store-bought gravy for poutine?
While homemade gravy gives the best flavor, store-bought gravy can be a time-saving option if you’re short on time.
4. Can I make the gravy ahead of time?
Yes, you can make the gravy ahead of time and store it in the fridge for up to 2 days. Reheat it gently before serving.
5. How do I prevent the fries from getting soggy?
To keep the fries crispy, make sure to fry them twice — once at a lower temperature to cook them through, and a second time at a higher temperature to crisp them up. Drain them well on paper towels after each frying session.
6. Can I use cheese curds for poutine?
Yes, cheese curds are the traditional choice for poutine, but fresh mozzarella is a great alternative if cheese curds aren’t available.
7. What if I don’t have a deep fryer?
No problem! You can fry the potatoes in a large pot or a deep skillet using vegetable oil. Just ensure the oil temperature is correct for frying.
8. Can I make poutine without beef stock?
Yes, you can substitute the beef stock with more chicken stock or vegetable stock if you prefer a lighter gravy.
9. Can I freeze poutine?
While poutine is best enjoyed fresh, you can freeze the fries and gravy separately. Reheat both in the oven or stovetop for best results.
10. How can I make my poutine spicier?
Add a pinch of cayenne pepper or hot sauce to the gravy for a spicy kick. You can also add jalapeños or chili flakes for extra heat.
Conclusion
Poutine is the ultimate comfort food, offering a perfect balance of crispy fries, rich gravy, and melty cheese that’s sure to satisfy any craving. This classic Canadian dish is easy to make and can be customized to suit your taste. Whether you’re enjoying it as a snack, a side dish, or the main event, poutine is always a crowd-pleaser. Don’t forget to top it off with your favorite seasonings and enjoy this indulgent dish at home!
Poutine (Classic Canadian Comfort Food)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Deep frying, simmering
- Cuisine: Canadian
- Diet: Vegetarian
Description
A classic Canadian comfort food featuring crispy fries, rich gravy, and gooey cheese curds (or fresh mozzarella), perfect for a hearty and indulgent meal.
Ingredients
For the Gravy:
3 tbsp unsalted butter
1 onion, peeled and finely sliced
6 tbsp plain (all-purpose) flour
300 ml (1¼ cups) good quality chicken stock
300 ml (1¼ cups) good quality beef stock
¼ tsp salt
¼ tsp black pepper
For the Fries:
Vegetable oil for deep frying (at least 1 litre)
4 medium floury potatoes (Rooster or Maris Piper varieties work best)
To Assemble:
200 g (7 oz) fresh mozzarella, torn (or cheese curds if available)
Pinch of salt and black pepper
Instructions
- Make the Gravy:
- Melt the butter in a large saucepan over medium-high heat. Add the sliced onion and cook for about 10 minutes, stirring frequently, until the onion softens and becomes lightly caramelized.
- Stir in the flour to create a roux. Continue cooking for 2 minutes, stirring constantly to avoid burning the flour.
- Gradually whisk in the chicken stock, adding it a little at a time to avoid lumps, until you form a smooth, thick sauce.
- Add the beef stock, salt, and pepper. Stir continuously as the gravy simmers and thickens to your desired consistency.
- Optional: If you prefer a smooth gravy, remove the onions with a slotted spoon. If you enjoy the texture and flavor of the onions, you can leave them in. Once the gravy has thickened, turn off the heat.
- Prepare the Fries:
- Heat the oil in a large, heavy-based pot over medium-high heat to 140°C (285°F). Be sure not to fill the pot more than halfway with oil.
- Cut the potatoes into chunky fries, about 1 cm thick. Pat the fries dry with paper towels to remove any excess moisture.
- To test the oil temperature, drop in one fry — it should sizzle gently.
- In batches, lower the fries into the hot oil using a slotted ladle. Fry for 5–6 minutes until the fries are lightly golden and soft. Drain them on paper towels.
- Once all fries have been par-cooked, raise the oil temperature to 180°C (350°F).
- Fry the fries a second time in batches for 3–4 minutes until golden brown and crispy. Drain the fries and keep them warm in a low oven if necessary.
- Assemble the Poutine:
- Gently reheat the gravy.
- In a large serving dish or bowl, layer half of the fries. Scatter half of the torn mozzarella (or cheese curds) on top, then spoon hot gravy over the fries and cheese.
- Repeat the process with the remaining fries, mozzarella (or cheese curds), and more gravy.
- Season with a pinch of salt and black pepper, and serve immediately while hot and gooey.
Notes
For a vegan version, substitute the mozzarella for vegan cheese and use vegetable stock for the gravy.
Store leftover fries and gravy separately in the fridge for up to 2 days. Reheat the fries in the oven or air fryer to maintain crispiness.
You can freeze the fries and gravy separately for later use. Reheat both for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 1000mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
