Authentic Canadian Poutine


 Authentic Canadian Poutine Recipe

Authentic Canadian Poutine Recipe

Authentic Canadian Poutine Recipe Ingredients

Gravy for poutine:

  • 3 tablespoons of cornstarch.
  • 6 Tbsp unsalted butter and 2 Tbsp water.
  • 1/4 cup all-purpose unbleached flour.
  • 10 oz. chicken broth and 20 oz. beef broth.
  • pepper, as desired.

For Deep Fried Fries:

  • 2 pounds of russet potatoes (3-4 medium potatoes)
  • any cooking oil, such as peanut oil


  • one and a half cups of white cheddar cheese curds (Or torn chunks of mozzarella cheese would be the closest substitution)

Authentic Canadian Poutine Recipe Instructions

  • To make the gravy, combine the cornstarch and water in a small basin and put it aside.
  • The butter should be melted in a big pot. When the mixture starts to turn golden brown, add the flour and continue to cook, stirring often, for about 5 minutes.
  • Bring to a boil while whisking in the meat and chicken broth. Add approximately HALF of the cornstarch mixture, stir, and cook for a few seconds. Add additional cornstarch mixture, in little amounts, as required, to thicken the gravy if you like it to be more substantial. Use pepper to season. When in doubt, taste and add more salt as desired. Up until your fries are done, prepare ahead of time and reheat or keep warm.
  • Prepare your potatoes and chop them into 1/2-inch thick sticks for deep-fried fries. Put in a large dish and thoroughly submerge in ice water. Let it stand for a minimum of an hour and maybe longer. When you’re ready to cook, heat the oil to 300 degrees Fahrenheit in your deep fryer or large, broad, heavy frying pot.
  • Place the potatoes on a piece of paper towel after removing them from the water. Blot to get rid of as much extra moisture as you can.
  • Fries should only be cooked for 5-8 minutes, or until they begin to cook but are still not browned, in oil heated to 300°F. Put potatoes on a wire rack after removing them from the oil. Raise the temperature of the oil to 375°F Return the potatoes to the fryer once the oil reaches that temperature and cook until they are golden brown. Transfer to a bowl lined with paper towels.
  • Poutine preparation: Fries may be fried or baked. Place them in a large, clean bowl. While still warm, season gently with salt. Using tongs, toss the fries in the hot poutine gravy that has been added to the bowl. When necessary, add additional gravy to fully cover the fries.
  • With the heated fries and gravy, combine the cheese curds. Add freshly ground pepper before serving. Serve right away.

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