Classic Poutine
The iconic Canadian dish of crispy fries topped with cheese curds and hot gravy.
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
- Serves
- 4
- Calories
- 700per serving, est.
By Time for Burgers, updated
Poutine depends on three temperatures meeting at once: fries hot and crisp, cheese curds at room temperature, gravy steaming. Curds straight from the fridge stay cold and firm in the middle, and gravy that's merely warm turns the fries soggy without softening anything.
So take the curds out of the fridge when the fries go into the oven, and bring the gravy to a simmer while the fries finish. Build each bowl and serve right away. Fresh curds squeak against your teeth, and the gravy should soften their edges without fully melting them.
Classic Poutine
Prep 10 min, cook 25 min, total 35 min. About 700 calories per serving.
timeforburgers.com/recipes/classic-poutine
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Bake 2 lb frozen fries according to package directions until golden and extra crispy.
While fries bake, heat 2 cups gravy in a saucepan over medium heat until piping hot.
Divide hot fries among 4 serving bowls or plates.
Divide 10½ oz fresh cheese curds among the portions, distributing evenly.
Immediately pour the hot gravy over the fries and cheese curds.
Garnish with ½ oz fresh chives, season with salt and pepper, and serve while the curds are still squeaky.
Tips
- Bake the fries a few minutes longer than the package says. They need a hard, dry crust to stand up to the gravy while you eat.
- Gravy should coat a spoon. If yours is thin, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer for a minute.
- Tear large curds into bite-size pieces so they warm through evenly.
- Layer it: half the fries, half the curds and some gravy, then repeat, so the fries at the bottom aren't bare.
Substitutions
- Torn fresh mozzarella if you can't find curds: it melts more and won't squeak, but it covers the gooey part.
- Vegetarian: use a mushroom or vegetable gravy.
- Homemade fries: cut russets 3/8 inch (1 cm) thick and bake or fry them until very crisp.
- Gluten-free: use a gluten-free gravy and check that the frozen fries have no wheat coating.
Make ahead & storage
Assembled poutine doesn't keep, so store leftovers in parts. Gravy keeps 3 to 4 days in the fridge and should be reheated to 165°F (74°C); refrigerated curds lose their squeak, but a few seconds in the microwave brings some back. Re-crisp the fries in a hot oven before building a new bowl.
