Poutine originated in Quebec, Canada, it is a dish consisting of cheese curds and French fries topped with delicious brown gravy. Still popular today, poutine emerged in Centre-du-Quebec in the late 1950s and is celebrated as a Quebecois symbol.
Today, poutine is available anywhere in Canada, from Michelin-starred restaurants to roadside diners and even at McDonald’s and street stalls. Unofficially, it is the official dish of the country, and some think it even more popular than maple syrup. Getting this dish to perfection means the chips are cut fairly thin to allow the gravy to filter down, and the chips must be crispy. The perfect chips recipe is available in Jamie Oliver’s Comfort Food book, and by following it, the chips will always be fluffy on the inside and crispy on the outside. Getting the grave just right is ensuring it is thick and most Canadians do add cranberry sauce to enjoy a sweeter version of the gravy, no matter how you prefer Poutine, it is one dish that is exploding with flavour.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 3 people
Energy: 528 kcal
Authentic Canadian Poutine featuring fries, gravy and cheddar cheese curds mixed together.
Poutine Gravy Ingredients:
3 Tbsp corn-starch
20 oz beef broth
Peanut or other frying oil
6 Tbsp unsalted butter
Pepper, to taste
2 Tbsp water
1/4 cup unbleached all-purpose flour
10 oz chicken broth
Deep Fried Fries Ingredients:
2 lbs Russet potatoes
1 – 1 1/2 cups cheese (white cheddar or mozzarella)
In a separate bowl, the corn-starch can be dissolved in the water and then moved to the aside.
In a large saucepan, butter should be melted, cook after flour is added, regular stirring is required for the next 5 minutes when the mix appears golden brown.
Add the chicken and beef broth and boil while stirring with a whisk. Simmer after the corn-starch is added until it thickens or for about 3 to 5 minutes.
Season to taste with pepper and if necessary add additional salt to taste.
Cut potatoes into 1/2-inch thick chip slices. Place into a large bowl and cover with cold water. Leave to stand for an hour or more. Heat oil in deep fryer or large, heavy pot to 300° F.
Remove the potatoes from the water and drain access water via paper towel. Blot to remove last bit of moisture.
Add your fries to the 300°F oil and cook for 5-8 minutes remove once potatoes are starting to cook but before browned. Increase oil temperature to 375°F. Once the oil is heated, add the potatoes back to the oil, and cook until golden brown. Place on a paper towel-lined bowl.
To Prepare Poutine:
Add baked and fried fries to a large bowl. Season salt while warm and add hot poutine gravy then toss the fries in the gravy, before adding more gravy until most of the fries are coated. Complete with cheese and serve immediately.