Poutine with Homemade French Fries and Gravy

An overhead view of a black dinner plate filled with poutine with two forks on each side.

Poutine with Homemade French Fries and Gravy

Course: Appetizer

Cuisine: Canadian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 390kcal

Author: Kris Longwell

Poutine is comfort food at its very best. Be sure to use a candy thermometer to control the temperature of the oil when making the fries. The gravy can be made up to 1 day in advance. Reheat on the stove while making the fries.

Print Recipe

Equipment

1 Candy thermometer or high-heat thermometer
Sturdy pot (for the oil), such as a Dutch oven or deep-fryer
mandolin for slicing the potatoes, or use a sharp knife and a steady hand

Ingredients

3 large russet potatoes no need to peel them
vegetable oil for frying
4 tablespoon unsalted butter
1 medium shallot chopped
2 cloves garlic minced
¼ cup all-purpose flour
3 cup beef stock
2 tablespoon ketchup
1 teaspoon apple cider vinegar optional, see NOTES
1 tablespoon Worcestershire sauce
1 teaspoon Kosher salt
½ teaspoon black pepper or more, to taste
1 cup cheddar cheese curds
1 scallion green onion, sliced, white and green parts

Instructions

Slice potatoes into strips and place in a large bowl. Cover with water and place in the fridge for at least 2 hours, up to 12 hours.
Pour enough oil into a large sturdy pot to reach about two-thirds the way up the side. Heat the oil to 320°F.
Drain the potatoes and thoroughly dry with paper towels or a kitchen towel.
Working in batches, place a handful of the potatoes in the hot oil and cook, stirring frequently, until just starting to brown and beginning to get a little crisp, about 5 to 6 minutes. Remove with metal tongs or a spider and drain on paper towels. Repeat with remaining potatoes. Let the potatoes rest for about 20 minutes while you make the gravy.
Melt the butter over medium heat in a large skillet. Add the shallots and cook until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds, stirring, frequently.
Stir in the flour and let cook for about 1 minute, stirring often.
Carefully whisk in the beef stock, ketchup, vinegar, Worcestershire sauce, salt, and pepper. Bring to a boil, and then reduce the heat. Continue stirring until thickened, about 3 to 5 minutes. Set aside, but keep warm.
Increase the heat on the oil until it reaches 375°F.
Working in batches, place the partially cooked fries in the hot oil. Fry until golden and crisp, about 2 to 3 minutes. Transfer to paper towels and sprinkle all over with salt.
Place all of the fries on a platter. Nestle about half of the curds throughout the fries. Ladle the hot gravy all over the fries and curds. Add the rest of the curds and top with more gravy and the sliced scallions. Serve immediately. (You may have some gravy leftover for another use).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The gravy can be made up to 1 day in advance.

The apple cider vinegar gives the gravy a light tang taste. If you prefer very traditional brown gravy, then leave the apple cider vinegar out.

This dish is definitely best served as soon the fries are ready.

Leftover gravy will keep in the fridge for up to 1 week and can be frozen for up to 2 months. The fries will lose their crispy texture after an hour or so and don't reheat very well.

Nutrition