031 Canada – Poutine

031 Canada - Poutine2


Poutine is a Canadian dish, originating in the province of Quebec, made with French fries and cheese curds topped with a light brown gravy.


4 pounds russet potatoes, cut into 1/4 inch matchsticks

2 of your favorite beers, I used a Canadian beer (can sub water)

4 tablespoons unsalted butter

1/4 cup flour (use a gluten free flour blend if needed)

1 shallot, finely minced

1 clove garlic, minced or grated

3 1/2 cups low sodium beef stock*

1/2 cup stout beer (or more beef stock)

2 tablespoons ketchup

1 tablespoon balsamic vinegar

2 teaspoons Worcestershire sauce

salt and pepper, to taste

canola oil, for frying

3 cups cheddar cheese curds


Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.

Meanwhile, make the gravy. Heat the butter in a large saucepan over medium high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, Worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the

lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.

Pour the canola into a 6qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 24 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.

Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries. Dig in immediately… as if you could wait!

Preparation time: 20 minutes + 30 minutes of soaking

Cook time: 20 minutes

Total time: 40 minutes + 30 inactive minutes

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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