How To Make Poutine
In all this time I’ve been blogging, I can’t believe I’ve never shared with you a poutine recipe because this is probably the most quintessential Canadian dish there is. But here I am, after all these years, about to fix this because you should all experience poutine in your lifetime. Poutine really should be Canada’s dish, because whenever someone asks me what are considered Canadian dishes, it’s pretty much the only dish that comes to mind. I’m going to go as far as saying that poutine is one of Canada’s greatest inventions.
What Is Poutine?
Poutine originated in Warrick, Quebec in the 1950s. It’s a very simple recipe of french fries, cheese curds, and gravy. The heat from the gravy melts the cheese to create a ridiculously delicious melty dish. When I visited Quebec a couple years ago, every restaurant we visited had their own awesome version! Some of these include bacon, cheesy lobster, pulled pork, Jerk chicken, even butter chicken! My poutine recipe is basic, true to its roots, and authentic with doubled fried french fries, loaded with cheese curds and smothered in a delicious homemade gravy. Let’s get started!
Ingredients in Poutine
While the poutine itself is extremely simple, what we’re really focussing on today is how to make the best french fries, and how to make a delicious gravy without pan drippings. For the gravy you will need:
Butter – I always use unsalted butter so that I have full control over the amount of salt in my recipes. Fresh herbs – This is what’s going to give your gravy amazing flavor! I love using fresh herbs in gravy. You can use dried herbs as well. Flour – This is used to thicken your gravy. You can use extra cornstarch slurry (read below) if you want to make this gluten free. Beef & chicken broth – I like to use both to get a nice and deep flavor. You can use one or the other, or you can use vegetable broth. Cornstarch & water – This helps give our gravy more thickness. We want it to coat the fries and sit on top, not be too runny and flow to the bottom of the bowl. Salt & pepper – season to your own personal preference.
For the poutine you will need:
Russet potatoes – This variety is starchy and has a relatively low moisture content, making it perfect for french fries. Canola oil – You can also use peanut oil or safflower oil. These types are ideal for making fries. Cheese curds – While you can use any type of cheese you want, cheese curds are very traditional for making poutine. They are big and stretchy!
How to Make the Perfect Crispy French Fries:
How to Make the BEST Poutine:
Trust me here, I’m Canadian. I can’t tell you how many poutines I’ve gone through over the years to lead me to this moment!
Tips for Making the Best Poutine
Did You Love This Cheesy Recipe? Try These:
Philly Cheese Steak Meatballs Fries Supreme Baked Mac And Cheese Baja Spinach Dip Canadian Butter Tarts
