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
