Poutine is a popular dish originating from Quebec. It is Canada’s version of smothered fries. Crispy potato fries are covered in cheese and beef gravy.
If you have never had Poutine or even heard of it, allow me to enlighten you… because it is simply delicious. Poutine is basically Canada’s version of smothered fries. It is like a cross between mashed potatoes and gravy and cheese fries. It may sound strange to some but really, it’s no less strange than American chili cheese fries. We actually made these for a missionary that was serving in our area who was from Quebec. We got his stamp of approval and he even admitted that this recipe was up there with some of the best he has tried (score)!
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I am sure all of you who have had Poutine or are from Canada have your own favorite version– never having visited Quebec in person I can’t say this is the perfect copycat recipe from the perfect restaurant there– but I CAN say that this is DANG good and that we completely scarfed down this whole plate in a matter of seconds. I prefer using leftover beef gravy from our Sunday roast dinners but any beef gravy will work. Just use what you have.
With Thanksgiving coming up, I am sure leftover Turkey gravy would be delicious to use too! Don’t let that good gravy go to waste! Use it for poutine! These also make for a great appetizer for football games (think Sunday night gravy = Monday night football snack)… or maybe more appropriately… hockey games! **As an added note: If you don’t want to fry up your own fries, go ahead and bake up some frozen fries, do what is easiest for you!
Poutine
- 5-6 medium potatoes cut into fries
- oil for frying
- salt or seasoning salt to taste (about 2 tsp)
- 1-2 c. cheese curds
- 1 1/2 c. gravy leftover beef gravy is best, but you can also use the recipe below
- 4 Tbsp. butter
- 2 c. beef broth
- 1/4 c. flour
- 1 tsp. onion powder
- salt and pepper to taste
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Heat oil in deep fryer or large skillet to 360 degrees.
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Fry fries in batches (try not to overcrowd) of about 5 minutes each or until golden brown and crispy on the outside.
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Place on paper towels to drain excess oil.
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Season lightly with salt and place on large plate/platter.
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Sprinkle cheese curds evenly over fries and pour hot gravy over the top.
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Serve immediately.
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Melt butter in medium-sized saucepan over medium heat. Whisk in flour making a roux.
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Reduce heat and SLOWLY add beef broth, whisking constantly, until you reach your desired thickness.
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Add onion powder and salt and pepper, to taste. Serve hot.
Charlie says
Finally!
Americans that can make poutine properly!
Many kudos girls :~D
Echo says
What a compliment! Thank you! We got the recipe from a Canadian missionary – so all the credit goes to him!
Carol says
What are cheese curds?
Erica says
I could try and explain but I think Wikipedia would do a better job explaining haha: https://en.wikipedia.org/wiki/Cheese_curd
Diane Mahoney says
I see that there are different kinds of cheese curds, (cheddar, muenster, etc.) Which kind goes on Poutine?
Favorite Family Recipes says
For this recipe we used a white cheddar. Any kind of cheese curd should work great though! Hope this helps!