Poutine Recipe

You haven’t truly experienced comfort food until you’ve had authentic poutine at 2 AM in Montreal. After years of trying to recreate that perfect late-night memory, I finally cracked the code in my own kitchen.

The secret isn’t just about the gravy or the fries – it’s the temperature contrast. Hot gravy needs to hit those cheese curds just right, so they get soft but don’t completely melt.

Fair warning: once you start making poutine at home, delivery fries will never hit quite the same way. The double-frying method is non-negotiable here.

What You’ll Need

For the Gravy:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tablespoon rice vinegar
• Kosher salt to taste
• 3 cups beef stock

For the Fries:

• 4 large russet potatoes (about 2 pounds)
• 2 quarts peanut oil
• 12 ounces fresh white cheddar cheese curds

Steps

1. Start with the gravy: Melt butter in a medium saucepan over medium-high heat until it foams. Whisk in flour and cook for 2 minutes until golden blonde, stirring constantly.
2. Gradually whisk in stock in a steady stream. Bring to a boil, reduce to simmer, and cook until reduced to 2 cups (10-15 minutes). Add vinegar and salt to taste.
3. For the fries: Cut potatoes into 1/4-inch sticks. Soak in cold water for at least 1 hour. Drain and dry thoroughly with paper towels.
4. Heat oil to 350°F (177°C). Fry potatoes in batches until pale blonde (about 5 minutes). Transfer to paper towels.
5. Increase oil temperature to 425°F (218°C). Fry potatoes again until deep golden brown (about 3 minutes). Season with salt.
6. Assemble while everything’s hot: Place fries in a shallow bowl, top with room-temperature cheese curds, and pour hot gravy over everything.

Substitutions That Actually Work

• Replace beef stock with mushroom stock for vegetarian version (add 1 tablespoon soy sauce for depth)
• Swap peanut oil with canola oil (maintain same temperatures)
• Use mozzarella pearls if you can’t find cheese curds (won’t squeak but melts similarly)

Making It Diabetes-Friendly

• Use rutabaga fries instead of potato (reduces carbs by 60%)
• Thicken gravy with xanthan gum (1/4 teaspoon) instead of flour
• Reduce portion size to 1 cup fries per serving
• Consider serving over roasted cauliflower for lowest-carb option

Tips & Storage

• Fries can be frozen after first fry – store up to 1 month
• Gravy keeps 3 days in fridge, thin with stock when reheating
• Always assemble just before eating – no exceptions
• Let cheese curds come to room temp while preparing other components