homemade poutine

Make authentic Canadian Poutine right at home with homemade french fries, a simple and delicious brown gravy, and cheese curds or melted mozzarella cheese. Additions include bacon, pulled pork, avocado, and more!

Poutine

cheese curds mozzarella cheese

Vegetable oil (for frying)

I recommend making my homemade French fries. Otherwise frozen French fries can be baked per package instructions, or fried as follows:

Heat oil to 300 degrees in a deep fryer or dutch ovenTIP: Using a candy/deep frying thermometer makes it easy to tell when the oil is ready.

Add the fries to the oil in batches, don’t overcrowd them. Fry for about 5 minutes, then place them on a paper towel lined plate. This is enough to cook them through without browning the outside yet and is the best method for extra crispy fries.

Increase heat to 400 degrees and fry in batches a second time, until they are crispy and golden brown on the outside. Place on paper towels.

Prepare the French Fries

Preheat the oven to 350 degrees.

Line the fries on a baking sheet and sprinkle the cheese on top.

Bake for 10-15 minutes, until the cheese is just melted.

Add the Cheese and Bake

This recipe for homemade beef gravy is perfect for Poutine and takes just 10 minutes. Otherwise, prepare a packet according to package instructions. You can also make my easy Chicken Gravy recipe.

Drizzle the gravy over the fries and serve immediately!

Prepare the Gravy

Check out this Canadian classic - homemade poutine. Baked fries with creamy insides, melty cheese curds, all smothered in a rich beef gravy. I may be a biased Canadian, but I think you will agree it&#039;s a scrumptious easy-to-make comfort food.

Homemade Poutine (a Canadian Classic)

(450 grams) potatoes, Russet

each, kosher salt and ground pepper

flour

olive oil

beef broth or beef stock Note 2, 3

salt and pepper

herbs

cheese

HEAT OVEN TO 425F/218C. Line a baking pan with parchment or foil, sprayed with oil.

MAKE FRENCH FRIES: Peel potatoes if you like (I don&#39;t bother). Cut them into sticks of about 1/3 inch or 1 cm wide and pat dry with paper towels. No need to obsess - thinner will take less time to bake, fatter will take more. Optional: For crispier fries, soak them in a bowl of cold water for 30 minutes or more to remove some starch. Dry them well in a tea towel. Toss with oil, salt and pepper in a large bowl. Spread on pan. Bake fries for 30 minutes or until nicely browned, flipping once half way through.  Note 4 to fry.

MAKE GRAVY: While fries are baking, make the gravy. Put 1 1/2 tbsp of fat drippings or oil into a small saucepan. Heat to medium. Stir in flour and cook, stirring, for 2 minutes until it starts to turn a very light brown. (It should be a loose paste. If too dry, add a bit more oil). Add broth and whisk/stir until smooth - about 3 minutes. Gravy will thicken. Add optional herbs and Worcestershire if using. Taste and add salt and pepper as needed.

ASSEMBLE: Place hot fries on a plate. Top with cheese curds. Pour HOT gravy over. Serve immediately with additional toppings (Note 5) or optional garnish if you like. Dig in!

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Homemade Poutine (a Canadian Classi...

Top 2 homemade poutine recipes from across the web

The most viewed homemade poutine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Poutine

Homemade Poutine (a Canadian Classi...

The most viewed homemade poutine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine