Poutine

Background

Poutine is a comforting Quebec dish that pairs crisp fries with squeaky cheese curds and rich brown gravy. It emerged in rural snack bars in the late 1950s and quickly spread across the province before becoming a staple in diners, pubs, and late night counters across Canada and beyond. The charm lies in textural contrast: shattering fries, elastic cheese curds that soften but resist fully melting, and a savory gravy that ties each bite together.

Ingredients

• 2 pounds russet potatoes, scrubbed
• 1 tablespoon white vinegar
• 2 teaspoons salt, divided, plus more to taste
• About 2 quarts vegetable oil for frying
• 8 ounces fresh cheese curds
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 3 cups warm beef stock
• black pepper to taste

Preparation

1. Cut fries: Slice the potatoes into 1/2 inch planks, then into 1/2 inch sticks. Rinse until the water runs mostly clear.
2. Soak: Submerge the cut potatoes in cold water with the white vinegar and a pinch of salt for at least 30 minutes to remove excess surface starch and help the fries turn crisp.
3. Warm the gravy base: In a small pot, keep the beef stock warm over low heat so it integrates smoothly later.
4. Temper the curds: Bring the cheese curds to room temperature while you cook. This helps them soften perfectly when the hot gravy hits.

Cooking Process

1. Dry the fries: Drain the soaked potatoes and dry them thoroughly with clean towels. Any lingering moisture will cause spattering in hot vegetable oil and can hinder crisping.
2. First fry: Heat vegetable oil in a heavy pot to about 325 F. Fry a batch of the dried potatoes without crowding for 5 to 6 minutes, until lightly blond and just tender, not browned. Transfer to a rack, sprinkle lightly with salt, and repeat with remaining batches. Let the blanched fries rest for at least 10 minutes.
3. Make the gravy: In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring, until the roux is blond, about 2 to 3 minutes. Gradually stream in the warm beef stock, whisking constantly to avoid lumps. Simmer gently until glossy and thick enough to coat a spoon, about 6 to 8 minutes. Season to taste with salt and a few grinds of black pepper. Keep hot over very low heat.
4. Second fry: Increase the vegetable oil temperature to about 375 F. Fry the blanched potatoes in batches until deep golden and crisp, around 2 to 3 minutes per batch. Drain on a rack and immediately season with a little salt.
5. Assemble: Pile the hot fries in a warm bowl. Scatter the cheese curds evenly over the fries. Ladle the steaming gravy over the top so it flows through the layers. Let it sit for about 1 minute to gently soften the cheese curds without fully melting them.

How to Enjoy

Serve immediately while the fries are crisp, the gravy is hot, and the cheese curds are just pliant. Eat from top to bottom so each forkful grabs fries, a few pockets of cheese curds, and plenty of gravy. For seasoning at the table, offer a final pinch of salt and a crack of black pepper to tune the balance to your taste.

Tips for Success

• Soaking and drying the potatoes is key to shattering texture.
• Keep the beef stock warm before making roux so the gravy emulsifies quickly and stays smooth.
• Use fresh, squeaky cheese curds; room temperature pieces soften more readily under hot gravy.
• Fry twice in clean, properly heated vegetable oil to develop color and crunch without greasiness.
• Taste and adjust the gravy with salt and black pepper just before serving.