Poutine (Fries, Cheese Curds and Gravy)
Inspired by techniques from Serious Eats and NYT Cooking.
Double-fried potato batons are piled with fresh cheese curds and a rich stock-based gravy, poured over hot so the curds soften just enough while the fries stay crisp underneath.
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Method
- 1
Build the gravy base. Melt the butter in a saucepan over medium heat and cook the shallot and garlic for 2 minutes until softened. Whisk in the flour and cook for a further 2 minutes until it turns light golden; this brief cooking of flour and butter together removes any raw, pasty taste before the liquid goes in.
- 2
Simmer the gravy. Gradually whisk in the beef and chicken stocks, add the thyme sprigs, and simmer for 10-15 minutes until reduced to about 500 ml and thick enough to coat the back of a spoon. Off the heat, stir in the vinegar and pepper, tasting before adding any salt since stock brands vary widely in saltiness. Keep the gravy hot while you fry the potatoes.
- 3
Soak the potato batons. Cut the potatoes into 8 mm batons and soak in cold water for at least 1 hour, changing the water until it runs clear. Drain and dry the batons thoroughly; rinsing away excess surface starch like this helps stop the fries sticking together and clouding the oil during frying.
- 4
First fry at 160°C. Heat the frying oil to 160°C and fry the potato batons in batches for about 5 minutes, until pale and limp. Drain each batch on a wire rack; this first fry cooks the batons through gently before the higher heat of the second fry gives them their crust.
- 5
Second fry at 190°C. Raise the oil to 190°C and fry the batons again in batches for 3-4 minutes, until deep golden and crisp. Drain well so the fries stay crunchy once topped.
- 6
Assemble immediately. Pile the hot fries into bowls, scatter over the cheese curds, then pour over the very hot gravy at once. The heat from the fries and gravy together softens the curds just enough to turn gooey at the edges while the centres stay firm; serve straight away, and never leave hot oil unattended.
Storage
Poutine is best assembled and eaten immediately, as the fries lose their crispness within minutes. The gravy on its own keeps in the fridge for up to 3 days or frozen for up to 2 months, reheated in a saucepan until piping hot (74°C) before serving over freshly fried potatoes and curds. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy pot or Dutch oven (at least 5 litres) or a deep fryer
- deep-frying or probe thermometer
- spider strainer or slotted spoon
- 2 rimmed baking trays, one lined with kitchen paper, one with a wire rack
- medium saucepan
- whisk
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 686 kcal |
| Protein | 21.2 g |
| Carbohydrate | 53.6 g |
| of which sugars | 3.6 g |
| of which free sugars | 0 g |
| Fat | 44.1 g |
| of which saturates | 16.9 g |
| Fibre | 5.7 g |
| Salt | 2.05 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
