Poutine is Canada’s famous dish originating from Quebec, a simple combination of French fries, cheese curds, and a rich brown gravy. The key is using squeaky, fresh cheese curds that slightly melt when hit with hot gravy.
Ingredients
| Component | Quantity | Notes |
| French Fries (Thick Cut) | 4 large servings | Homemade or high-quality frozen. |
| Fresh Cheese Curds | 1.5 cups | Room temperature, not refrigerated (must “squeak”). |
| Gravy (Sauce Brune): | ||
| Beef Broth | 2 cups | |
| Cornstarch | 1 tbsp | Mixed with 1 tbsp cold water (slurry). |
| Butter | 2 tbsp | |
| Flour | 2 tbsp | |
| Worcestershire Sauce | 1 tsp | For depth of flavor. |
| Salt and Pepper | To taste |
Instructions
- Cook the Fries: Cook the french fries according to your preferred method (deep-fried or oven-baked) until they are hot, crispy, and golden brown. Season generously with salt immediately after cooking. Keep them hot.
- Make the Gravy: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the beef broth until the sauce is smooth.
- Thicken the Gravy: Bring the mixture to a simmer. Stir in the Worcestershire sauce and season with salt and pepper. Add the cornstarch slurry and whisk constantly until the gravy thickens to coat the back of a spoon. Keep the gravy piping hot.
- Assemble and Serve: Divide the hot french fries into large serving bowls. Immediately scatter a generous amount of room-temperature cheese curds over the fries. Ladle the piping hot gravy over the top, covering the curds and fries entirely. The heat of the gravy should slightly melt the curds and fries. Serve immediately while the curds are still soft and slightly squeaky.
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