Quebec’s iconic dish features crispy fries topped with fresh cheese curds and smothered in brown gravy. The magic lies in the squeak of the curds as they warm while maintaining their shape against the hot gravy. A perfect balance of crispy, melty, and savory.

Yield: 4 servings

Ingredients

Fries

  • 3 large (800g) russet potatoes
  • Vegetable oil for frying
  • Salt to taste

Gravy

  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2 cups beef broth
  • 1/2 cup chicken broth
  • 1 Tbsp apple cider vinegar
  • 1 tsp worcestershire sauce
  • 1/2 tsp black pepper
  • Salt to taste

Assembly

  • 2 cups fresh cheese curds (or Cabot Extra Sharp Cheddar, cubed)
  • Chopped green onions (optional garnish)

Directions

Make the Fries

  1. Peel potatoes and cut into 1/2-inch fries.
  2. Soak in cold water for 1 hour to remove excess starch. Pat dry thoroughly.
  3. Heat oil to 325°F in heavy-bottomed pot or fryer.
  4. First Fry: Fry potatoes in batches until tender but not brown (3-4 minutes).
  5. Drain on paper towels. Let cool 10 minutes.
  6. Increase oil temperature to 375°F.
  7. Second Fry: Fry potatoes again until golden and crispy (3-4 minutes).
  8. Drain and season with salt.

Make the Gravy

  1. Melt butter in saucepan over medium heat.
  2. Add flour and cook, stirring constantly, until light brown roux forms (4-5 minutes).
  3. Gradually whisk in beef broth and chicken broth, ensuring no lumps form.
  4. Add apple cider vinegar, worcestershire sauce, and pepper.
  5. Simmer 5 minutes until thickened.
  6. Season with salt to taste.
  7. Keep warm while preparing assembly.

Assemble Poutine

  1. Place hot fries in serving bowls or plates.
  2. Distribute cheese curds evenly over the fries.
  3. Pour hot gravy generously over the cheese and fries.
  4. Garnish with green onions if desired. Serve immediately.

Recipe Tips

  • Cheese Curds: Fresh curds should squeak when you bite them. If unavailable, Cabot Extra Sharp Cheddar (cut into ½-inch cubes) provides excellent flavor, though won’t have the traditional squeak.
  • Gravy Variations: Some recipes add minced garlic, beef stock, or beef drippings for richer flavor.
  • Make-Ahead: Fries can be single-fried and stored for up to 1 day before final frying. Gravy can be made ahead and reheated.
  • Double Fry Method: Key for crispy fries that stay crisp under gravy.
  • Serving: Best eaten immediately while fries are crispy and cheese is beginning to melt.