Poutine
Poutine appeared in Quebec in the late 1950s, though the exact origin is disputed among several small diners and snack bars. The most cited account points to a restaurant in Warwick, Quebec, where a customer asked the owner to add cheese curds to his fries, and the owner wrapped the result in paper to keep it warm. The dish spread across Quebec before reaching the rest of Canada. The cheese curds are the ingredient that defines the dish. They must be fresh — within a day or two of making — because the squeak is produced by proteins that break down quickly. The hot gravy is poured over just before serving; it softens the exterior of the curds slightly while leaving the centre firm. Anything processed or pre-melted misses the point.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Traditional recipe
Authentic taste
Ingredients 4 servings
- 800g Russet or Maris Piper potatoes, peeled
- 150g fresh cheese curds, room temperature
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 500ml beef stock, hot
- 1 tsp Worcestershire sauce
- Vegetable oil for frying
- Salt and black pepper
How to make it
- 1Cut potatoes into 1cm batons and soak in cold water for 30 minutes to remove starch — this is what makes them crispy.
- 2Dry thoroughly.
- 3First fry: heat oil to 150°C and fry potatoes 5-6 minutes until cooked through but without colour.
- 4Drain and rest 10 minutes.
- 5Second fry: heat oil to 190°C and fry 3-4 minutes until golden and very crispy.
- 6Season immediately with salt.
- 7For the gravy: melt butter over medium heat, add flour and cook 2 minutes stirring — it should turn pale golden.
- 8Add hot stock gradually, whisking constantly until thickened, 3-4 minutes.
- 9Add Worcestershire, season.
- 10Pile hot fries into a deep bowl, scatter room-temperature cheese curds over, and immediately pour the hot gravy on top — the heat partially melts the curds while keeping their signature squeak.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
