Introduction
Oh, poutine! Just the word itself brings back memories of late-night cravings and cozy, snow-dusted evenings. There’s something undeniably magical about that perfect bite – crispy fries, squeaky cheese curds, and rich, savory gravy all melded together. Forget those long waits at restaurants; today, we’re bringing that incredible Canadian classic right into your own kitchen. And guess what? It’s way easier than you think! We’re talking about pure comfort food joy, ready in a flash.
Why You’ll Love This Recipe
- Fast: Perfect for a quick weeknight treat or a spontaneous craving.
- Easy: Seriously, no fancy culinary skills needed here. You’ve got this!
- Giftable: Imagine a homemade poutine kit for your favorite foodie friend! (Okay, maybe we’ll focus on eating it fresh first, but it’s an idea!)
- Crowd-pleasing: Whether it’s game night or a casual get-together, everyone adores poutine.
Ingredients
Here’s what you’ll need to create this delicious masterpiece. Don’t worry, these are all pretty common ingredients!
- 8 ounces cheese curds: The star of the show! Fresh is best for that signature squeak. If you can’t find “true” cheese curds, a good quality mozzarella or mild cheddar cut into small cubes can work in a pinch, but it won’t be quite the same.
- 2 large baking potatoes, scrubbed: Russets are your best friend here for fluffy interiors and crispy outsides.
- 1 tablespoon olive oil or vegetable oil: Just enough to get those fries nicely roasted.
- Seasoned salt, to taste: Adds that extra zing to your fries. Your favorite blend will do!
For the Brown Gravy:
- 1 teaspoon olive oil: To get our aromatics going.
- ½ yellow onion, diced: For a little sweetness and depth of flavor.
- 2 cloves garlic, minced: Because everything is better with garlic, right?
- ½ teaspoon dried thyme leaves: A classic herb that pairs beautifully with gravy.
- ½ teaspoon black pepper: Freshly ground is always a plus.
- ¼ cup unsalted butter: The rich base for our roux.
- ¼ cup all-purpose flour: To thicken our gravy perfectly.
- 1 ¼ cups condensed beef broth: This is our secret weapon for a deeply savory and quick gravy!
How to Make It
Alright, let’s get cooking! It’s a straightforward process, and you’ll be enjoying your homemade poutine before you know it.
- Preheat your oven: Crank that oven up to 400°F (200°C). We want it nice and hot for those fries!
- Prep your fries: Take those scrubbed baking potatoes and cut them into roughly ¼-inch thick fries. Don’t worry about perfection; rustic is charming!
- Season those spuds: Toss your cut fries in a bowl with that tablespoon of olive oil and a generous sprinkle of seasoned salt. Make sure they’re all nicely coated.
- Single layer is key: Spread your seasoned fries out in a single layer on a baking sheet. This helps them get crispy instead of steaming.
- Bake ‘em up: Pop those fries into the preheated oven for about 20-25 minutes. You’ll want to flip them halfway through to ensure they get golden brown and delightfully crispy on all sides.
- Gravy time! While your fries are getting their tan, let’s whip up that luscious gravy. Heat that teaspoon of olive oil in a saucepan over medium heat.
- Soften the onions: Add your diced yellow onion and cook until it’s nice and soft and a little translucent, about 5 minutes.
- Aromatic magic: Toss in your minced garlic and dried thyme. Cook for just about 1 minute more until you can really smell their wonderful fragrance.
- Butter me up: Now, melt that ¼ cup of unsalted butter right into the same saucepan.
- Roux-tine: Whisk in the ¼ cup of all-purpose flour and cook, stirring constantly, for about 1 minute. This cooks out that raw flour taste.
- Broth infusion: Slowly, and I mean slowly, whisk in the 1 ¼ cups of condensed beef broth until everything is smooth and beautifully combined.
- Thicken it up: Bring that gravy to a gentle simmer, stirring now and then, until it’s thickened to your liking. It should coat the back of a spoon nicely. Season it with that black pepper.
- Assemble your masterpiece: Once your fries are perfectly golden and crispy, place them into your serving dish.
- Cheese please! Scatter those lovely cheese curds right on top of the hot fries.
- The grand finale: Ladle that warm, rich brown gravy all over the fries and cheese curds. Watch the magic happen as the cheese starts to melt!
Substitutions & Additions
Poutine is wonderfully versatile! Feel free to get creative and make it your own.
- Fries: If you’re short on time, good-quality frozen fries are a decent substitute, just bake them according to package directions until extra crispy.
- Gravy: You can certainly make gravy from scratch using beef stock, but the condensed broth is a fantastic shortcut for flavor and speed.
- Cheese: While traditional cheese curds are best, if you can’t find them, small chunks of mozzarella or a mild cheddar will work, but they won’t have that unique squeaky texture.
- Additions: Feeling adventurous? Try topping your poutine with crispy bacon bits, pulled pork, sautéed mushrooms, or even a drizzle of hot sauce for a spicy kick!
Tips for Success
A few little tricks can make your poutine experience even better:
- Hot, Hot, Hot! The key to poutine is serving it immediately. The hot fries and gravy are what melt the cheese just right. Assemble it quickly and enjoy!
- Crispy Fries are Crucial: Don’t skimp on baking time for the fries. They need to be truly crispy to hold up to the gravy and cheese.
- Prep Ahead (Kind Of): You can cut your potatoes ahead of time and store them submerged in water in the fridge. Just be sure to pat them very dry before tossing with oil and seasoning. You can also make the gravy a little ahead and gently reheat it, but ensure it’s piping hot when you assemble.
- Don’t Overcrowd the Pan: When baking your fries, make sure they have plenty of space on the baking sheet. Overcrowding leads to steaming, not crisping!
How to Store It
Poutine is truly a dish best enjoyed fresh. Once assembled, it doesn’t store particularly well. However, if you have leftovers (which is rare!), you can try this:
Store any leftover fries, cheese curds, and gravy separately in airtight containers in the refrigerator. The fries will lose their crispiness. To reheat, gently warm the gravy, and then you can try reheating the fries in the oven or an air fryer until somewhat crisp again. Add the cheese curds and pour the hot gravy over them. It won’t be quite the same as fresh, but it can still hit the spot!
FAQs
Q: What are cheese curds and why are they important?
A: Cheese curds are a fresh, unaged cheese, often a byproduct of cheesemaking. They have a mild, milky flavor and a distinctive “squeaky” texture when fresh. They’re essential for authentic poutine as they melt slightly into gooey pockets without becoming a greasy liquid.
Q: Can I make fries in a deep fryer instead of baking?
A: Absolutely! If you prefer deep-fried fries, go for it. Just ensure they are cooked to a nice golden crispiness. Remember to cook them in batches so the oil temperature stays high.
Q: My gravy isn’t thickening. What did I do wrong?
A: Make sure you cooked the flour and butter (the roux) for at least a minute before adding the liquid. Also, ensure you’re simmering the gravy and whisking occasionally as it thickens. If it’s still too thin, you can create a slurry of a tablespoon of flour or cornstarch mixed with a couple of tablespoons of cold water and whisk that into the simmering gravy until it thickens.
Q: Is poutine really a Canadian thing?
A: You bet! Poutine originated in Quebec, Canada, in the late 1950s and has become an iconic Canadian dish enjoyed across the country and increasingly around the world!
Easy Homemade Poutine
Equipment
- Baking Sheet
- Saucepan
- Whisk
- bowl
Ingredients
Main ingredients
- 8 ounces cheese curds Fresh is best for that signature squeak. If you can't find "true" cheese curds, a good quality mozzarella or mild cheddar cut into small cubes can work in a pinch, but it won't be quite the same.
- 2 large baking potatoes Russets are your best friend here for fluffy interiors and crispy outsides. Scrubbed.
- 1 tablespoon olive oil or vegetable oil Just enough to get those fries nicely roasted.
- to taste seasoned salt Adds that extra zing to your fries. Your favorite blend will do!
For the Brown Gravy
- 1 teaspoon olive oil To get our aromatics going.
- 0.5 medium yellow onion Diced. For a little sweetness and depth of flavor.
- 2 cloves garlic Minced.
- 0.5 teaspoon dried thyme leaves A classic herb that pairs beautifully with gravy.
- 0.5 teaspoon black pepper Freshly ground is always a plus.
- 0.25 cup unsalted butter The rich base for our roux.
- 0.25 cup all-purpose flour To thicken our gravy perfectly.
- 1.25 cups condensed beef broth This is our secret weapon for a deeply savory and quick gravy!
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the scrubbed baking potatoes into roughly ¼-inch thick fries.8 ounces cheese curds
- Toss the cut fries in a bowl with the tablespoon of olive oil and seasoned salt. Make sure they’re all nicely coated.8 ounces cheese curds
- Spread the seasoned fries out in a single layer on a baking sheet.8 ounces cheese curds
- Bake the fries for 20-25 minutes, flipping them halfway through, until golden brown and crispy.
- While the fries are baking, heat the teaspoon of olive oil in a saucepan over medium heat.8 ounces cheese curds
- Add the diced yellow onion and cook until soft and translucent, about 5 minutes.8 ounces cheese curds
- Add the minced garlic and dried thyme. Cook for about 1 minute until fragrant.8 ounces cheese curds
- Melt the ¼ cup of unsalted butter into the saucepan.8 ounces cheese curds
- Whisk in the ¼ cup of all-purpose flour and cook, stirring constantly, for about 1 minute.8 ounces cheese curds
- Slowly whisk in the 1 ¼ cups of condensed beef broth until smooth and combined.8 ounces cheese curds
- Bring the gravy to a gentle simmer, stirring occasionally, until thickened. Season with black pepper.8 ounces cheese curds
- Place the hot, crispy fries into a serving dish.
- Scatter the cheese curds on top of the fries.8 ounces cheese curds
- Ladle the warm gravy over the fries and cheese curds.