Canadian
Poutine
A Quebec classic of crisp double-fried potatoes topped with fresh squeaky cheese curds and ladled with hot brown gravy. The gravy should melt the edges of the curds while leaving them soft and distinct.
Watch it madeBinging with Babish · 5:16
Ingredients
- Russet potatoes2 large, about 600g
- Peanut or canola oil, for frying1.5 litres
- Fresh white cheddar cheese curds200g
- Unsalted butter2 tbsp
- All-purpose flour2 tbsp
- Beef stock1 cup
- Chicken stock1/2 cup
- Worcestershire sauce1 tsp
- Ketchup1 tsp
- Apple cider vinegar1/2 tsp
- Freshly ground black pepper1/4 tsp
- Fine saltto taste
Method
- Cut the unpeeled potatoes into 1 cm fries, rinse well under cold water, then soak in cold water for 20 minutes.
- Drain the potatoes and dry them very thoroughly with a clean towel.
- Melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 2 to 3 minutes until the roux is golden and nutty.
- Slowly whisk in the beef stock and chicken stock until smooth, then add the Worcestershire sauce, ketchup, vinegar, and black pepper.
- Simmer the gravy for 8 to 10 minutes until glossy and lightly thickened, then season with salt and keep hot.
- Heat the frying oil in a heavy pot to 325°F.
- Fry the potatoes in batches for 4 to 5 minutes until pale and tender but not browned, then drain on a rack.
- Increase the oil temperature to 375°F.
- Fry the potatoes a second time in batches for 2 to 4 minutes until deep golden and crisp, then drain briefly and season immediately with salt.
- Divide the hot fries between two shallow bowls or plates.
- Scatter the room-temperature cheese curds generously over the fries.
- Ladle very hot gravy over the fries and curds, using enough to soften the curds while keeping some fries crisp, and serve immediately.
Common questions
Can I substitute the cheese curds if I can’t find fresh white cheddar cheese curds?
Yes, but the texture changes. Use fresh mozzarella chunks or torn young cheddar in a pinch. For the closest result, warm the fries and gravy extra well so the cheese softens slightly, though it won’t “squeak” like curds.
How long does poutine take from start to finish?
Plan on about 45 to 60 minutes total. The gravy takes around 15 minutes, plus potato soaking, drying, and double-frying. Work efficiently so the fries stay crisp and the gravy stays hot when serving.
What are the most common mistakes when making poutine?
The biggest mistakes are wet potatoes, overloading the fryer, and letting the gravy get too thick or too cool. Dry the fries very thoroughly, fry in batches, and keep the gravy just thick enough to coat a spoon.
Can I make any part of this ahead of time?
Yes. The gravy can be made up to 3 days ahead and reheated gently. You can also cut and soak the potatoes a few hours ahead, but dry them well before frying. Fry the potatoes and assemble just before serving.
How should I serve and store leftover poutine?
Serve immediately on a warm plate or shallow bowl so the fries stay crisp as long as possible. Leftovers store poorly once assembled, but gravy and fries can be refrigerated separately for up to 3 days and reheated separately.