Introduction
Poutine is a beloved Canadian comfort food that originated in Quebec. It consists of crispy French fries topped with squeaky cheese curds and generously covered in hot gravy. The combination of textures and flavors creates a satisfying dish perfect for any occasion, whether enjoyed as a snack or a hearty meal.
Ingredients
- 4 large russet potatoes, peeled and cut into fries
- Vegetable oil (for frying)
- Salt (to taste)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef or chicken broth
- 1 tablespoon soy sauce (optional, for depth of flavor)
- Salt and pepper (to taste)
- 2 cups fresh cheese curds (preferably white cheddar)
- Chopped fresh parsley (for garnish, optional)
Instructions
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Prepare the fries:
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- While the oil is heating, soak the cut potatoes in cold water for about 30 minutes to remove excess starch, then drain and pat dry.
- Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels. Season with salt immediately.
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Make the gravy:
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 2 minutes, stirring constantly to create a roux.
- Gradually add the beef or chicken broth, whisking continuously to avoid lumps. Stir in soy sauce, if using.
- Bring to a simmer and cook until thickened, about 5-10 minutes. Season with salt and pepper to taste.
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Assemble the poutine:
- Place a generous portion of fries on a plate or in a bowl.
- Sprinkle cheese curds over the hot fries, allowing them to soften slightly.
- Ladle hot gravy over the top, ensuring even coverage.
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Serve:
- Garnish with chopped parsley, if desired, and serve immediately while hot.
Health Notes
- Poutine is high in calories and sodium, so it should be enjoyed in moderation as an indulgent treat.
- Consider using baked fries instead of fried for a lighter option.
- Customize the gravy using low-sodium broth and a thicker roux to manage salt content.
Enjoying the Dish
- Poutine is best enjoyed fresh and hot, allowing the cheese to melt slightly and the fries to remain crispy. It pairs well with a cold beverage, making it a popular choice in casual dining settings.
Tips
- Cheese curds: Use fresh cheese curds for the best texture; they should be slightly squeaky when bitten.
- Frying technique: Double-fry the potatoes for extra crispiness: fry them at a lower temperature first, then increase the heat for a second fry until golden.
- Flavor variations: Experiment with different gravies or add toppings like pulled pork, bacon, or sautéed mushrooms for unique twists on classic poutine.
- Leftover fries: If you have leftover fries, reheat them in an oven or air fryer to retain their crispiness before assembling the poutine.
