Poutine, ein beliebtes kanadisches Gericht, kombiniert knusprige Pommes, zarten Käsebruch und würzige Bratensoße.
Category
Lunch
Servings
4
Prep time
1 hour
Cook time
25 minutes
Poutine, a beloved Canadian dish, combines crispy fries, tender cheese curds and rich gravy. Anyone who is Canadian or has lived in Canada always bangs on about how great these are. I have found good poutine in Australia and enjoyed it. But I wanted to make a poutine recipe at home to see how hard it was.
What is poutine?
Poutine is a Quebec dish that originated in the late 1950s, built on hot chips, fresh cheese curds, and beef gravy. The cheese curds are the defining ingredient and something that can be hard to find it you're not in Canada. They need to be fresh enough to still have their characteristic squeaky texture, which comes from the calcium in the proteins not yet having broken down. The hot gravy softens the curds from the outside without melting them completely, so each bite has crispy potato, slightly yielding curd, and a glossy, savoury sauce pulling everything together.
Gravy and chips
The gravy is a straightforward beef roux of butter and flour cooked together, then beef stock whisked in gradually to build a smooth, well-seasoned sauce. The chips follow the linked triple-cook method and go straight from the fryer to the plate so they stay hot. Assembly order matters here, chips first, then curds, then the gravy poured over the top. The gravy needs to be hot when it goes on, not just warm, so have it simmering while you do the final fry.
Ingredient Notes
Cheese curds: Fresh cheese curds are what make poutine work. They should squeak when you bite into them, which is a sign they’re fresh and the proteins are still intact. Older curds lose that texture and melt too quickly under the gravy. Cheese curds can be sourced online or at speciality cheese stores, markets and some delis. You could substitute with fresh bocconcini if you can't find curds. If you're in Sydney or Australia, I got these curds from Vanella Cheese.
Beef stock: The gravy has very few ingredients, so the stock does most of the flavour work. Use a well-seasoned, full-bodied beef stock rather than stock cubes, which can make the gravy taste flat or overly salty. Homemade or a good-quality store-bought stock will give you a noticeably better result.
Vinegar: A small amount of vinegar is added to the chip boiling water in the linked chips recipe. It lowers the pH slightly, which firms up the pectin in the potato cells and helps the chips hold their shape during the initial cook without breaking apart.
Equipment
- Chopping board
- Chef’s knife
- Deep fryer or large heavy-based pot (for frying)
- Thermometer
- Small saucepan (for gravy)
- Whisk
- Wire rack
- Tongs or slotted spoon
- Serving bowl or plate
Ingredients
- 6 large russet potatoes
- 1 tbsp vinegar
- 50g (3½ tbsp) unsalted butter
- 50g (¼ cup) flour
- 300ml (1¼ cups) beef stock
- 200g (7 oz) cheese curds
- salt
- oil for frying
Directions
Scrub the potatoes thoroughly, then slice them into 1cm (½-inch) thick sticks. Place the cut potatoes in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar. Bring to a boil and cook until the potatoes are just tender but still hold their shape.
- Drain the potatoes in a colander, then spread them out on a wire rack with a tray underneath to catch any excess water. Allow them to air dry for at least 30 minutes – the drier, the better for frying.
- Heat your oil to 160°C (320°F). Fry the potatoes in batches until they’re a pale golden colour and the outsides are set. This fry is just to cook them lightly. Remove from the oil, place them back on the wire rack or tray, and let them cool for 35-40 minutes.
- In a small saucepan over medium heat, melt the butter. Stir in the flour and whisk until the flour is fully absorbed. Gradually add the beef stock, about ¼ cup at a time, whisking continuously to avoid lumps. Bring the gravy to a simmer and cook until it thickens to your desired consistency. Season with salt to taste.
- Heat the oil to 180°C (350°F). Fry the chips again for 7-10 minutes, or until they are golden brown and crispy. Remove from the oil, drain briefly, and season with salt.
Pile the hot fries onto a serving plate, top with cheese curds, and pour the hot gravy over everything. Serve immediately and enjoy!
Recipe notes
Chef Tips
Keep the gravy at a simmer while you fry the chips
The gravy needs to be hot when it goes on, not just warm. If it sits and cools while you finish the chips, it won’t soften the curds enough and everything on the plate will be lukewarm. Have it ready and bubbling on a low heat so you can pour it straight over the moment the chips are drained.
Use fresh curds, not aged cheese
Pre-packaged or aged cheese melts too completely under the gravy and you lose the textural contrast that makes poutine worth eating. Fresh curds soften on the outside but stay firm in the centre. If you’re buying from a supermarket, check the date and pick the freshest pack available.
Storage
Poutine doesn’t store well: the chips go soft and the curds melt into the gravy as everything cools. It’s best assembled and eaten immediately. The gravy can be made up to 2 days ahead and stored in an airtight container in the fridge. Reheat in a small saucepan over medium heat, whisking to bring it back to a smooth consistency.
FAQs
Can I substitute the cheese curds? You could substitute with fresh bocconcini if you can't find curds.
Can I make the gravy ahead of time? Yes. Make it up to 2 days in advance, store in the fridge in an airtight container, and reheat in a small saucepan over medium heat, whisking until smooth. If it’s thickened up too much in the fridge, add a splash of beef stock to loosen it.
Can I use chicken stock instead of beef? You can, but the gravy will have a lighter colour and less depth of flavour. If you’re going that route, use a dark, well-seasoned chicken stock rather than a pale one. The result won’t be a traditional poutine gravy, but it’ll still work.
