Poutine
Poutine, from above
Non vegQuebec

Poutine

Crisp fries, squeaky cheese curds, hot gravy poured over. Quebec's glorious mess.

45 minTime
21 gProtein each
mildSpice
Quebec diner legend2 chapters · 1 min read

Make it your way

Grandma's wayFries, curds and brown gravy, Quebec style.
The original
711kcalsame
21 gproteinsame
5 gfibresame
45minutessame

Poutine.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 large, cut into thick fries
Cooking oil (vegetable oil)for frying (about 1/2 cup absorbed)
Saltto taste
Cheese curds250 g cheese curds, or torn fresh mozzarella
Butter3 tbsp
Maida (all-purpose flour, plain flour)¼ cup
Water2 cups beef or chicken stock
Worcestershire sauce2 tsp
Garlic2 cloves
Black pepper½ tsp

Method

4 steps
  1. 1Soak cut potatoes in cold water 30 minutes; dry well.
  2. 2Fry at 150 C for 5 minutes, drain, then fry at 190 C for 3 to 4 minutes until crisp.
  3. 3Cook butter and flour into a brown roux, add garlic, whisk in stock, Worcestershire and pepper. Simmer until thick.
  4. 4Pile fries, scatter cheese curds and pour over very hot gravy.
Serve it like this

Serve in a deep bowl or paper tray, fries first, curds, then gravy poured on at the last second. Eat with a fork, fast.

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Make it a meal

What goes with Poutine: a bread or rice, a side, something to drink and something sweet.

With a main Classic cheeseburger20 min
On the side Coleslaw15 min
On the side Sautéed fiddleheads25 min
To drink London fog8 min
To drink Masala chai10 min
Something sweet Butter tarts60 min
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