Poutine is a famous Canadian dish that you are going to love making at home! Delicious crispy fries topped with savory gravy and cheese curds are exactly what every party needs. You can serve them as an appetizer or side for any occasion!
I am such a fan of party food. I love hosting and getting together with friends and family. Party food is so fun to make and some of the most popular recipes on my blog! If you have a fun gathering coming up, you have to try this Insanely Delicious Hot Crab Dip, these Easy Grape Jelly Meatballs, and these super yummy Jalapeño Poppers with Bacon.
What Is Poutine?
If you are like me, you had to ask what poutine was the first time someone brought it up! I am definitely not from Canada, but I can appreciate this cheesy french fry dish that is loaded with a delicious gravy topping. It is really that simple! And yes, it is every bit as addicting as it sounds. The first time I tried it, I knew I had to make some at home for my kids. They were a huge hit and now it’s something that we have all the time.
The best part about this recipe is the gravy of course. The gravy is similar to a brown gravy, and it’s even easier to make! It is so flavorful and savory. In fact, it would be amazing over grilled chicken or on top of mashed potatoes too! But back to the poutine. After you smother the fries in the gravy, you top with cheese and enjoy. It really is so good! And who says you can’t switch things up a little and load those fries up with chicken, veggies, and whatever else you like!
Ingredients
Simple ingredients make up this poutine recipe. You can make your own fries from scratch, or you can take some frozen fries and pop them in the air fryer. However you decide to make the fries, this dish will be incredible! You can find the exact measurements below in the recipe card.
- Fries: French fries are the base of the dish! I have some suggestions for how to cook the fries below in the recipe card.
- Cheese Curds: I like to add cheese curds on top for extra flavor. You could also add shredded cheese instead like mozzarella which melts really well.
- Butter: Butter adds delicious fat and flavor.
- All-Purpose Flour: This will help thicken up the gravy.
- Beef Broth: Beef broth or beef stock add so much extra flavor.
- Chicken Broth: I like to add both beef and chicken broth or chicken stock because it really makes this taste like traditional poutine.
- Salt and Pepper: To taste. If you use already salted fries you may want to add less salt here.
Poutine Recipe
This authentic poutine recipe is going to be a hit at your next gathering! The beef gravy is so savory and full of flavor, and it really makes the whole thing an unforgettable side dish or appetizer. It’s so easy to whip up too! Poutine gravy is the best thing to make for any party because everyone loves it.
- Make Roux: To prepare the gravy, in a medium saucepan over medium heat, melt the butter then add in the flour and whisk until smooth. Cook the flour and butter mixture until it is golden, about 5 minutes.
- Add Broth and Whisk: Add in the beef and chicken broths, and salt and pepper, whisking continuously to smoothly incorporate. Continue cooking the gravy on medium low heat until it has thickened to a consistency you like.
- Make Fries: Make the fries according to the package and plate them, pour your fresh gravy over the top of the fries and crumble the white cheddar cheese curds on top.
- Enjoy: Enjoy fresh or make the gravy ahead of time and keep it refrigerated until you are ready to use it, up to 5 days in an airtight container.
Tips for Making Poutine
There are lots of different variations of poutine, and any way you make it it’s delicious! It is a bit of a messy dish, so make sure you have lots of napkins at the ready. Here are some tips for making this dish.
- Use Different Kinds of Fries: I used a plain salted bag of fries, but I’m sure this recipe would be great with other kinds of fries as well. You could try sweet potato fries, some delicious baked zucchini fries, or any of your favorites! I wonder what it would taste like with jicama fries… now I have to know! You can also slice up potatoes and drop them in a deep fryer for an authentic and super tasty french fry.
- Cheese Curds: The authentic way to make poutine is by adding cheese curds on the top. I like to use white cheddar cheese curds which you should be able to find at your local grocery store or a specialty cheese store. I found some at my local grocer and Target.
- Other Toppings: You can really add whatever you want on top of poutine! I like mushrooms and crispy onions. I guess some people add some ketchup, but I think you might want to make sure there aren’t any Canadians in the room! The crispy fries and delicious gravy is enough for them, and it’s enough for me.
Storing Leftovers
As you can imagine, fries don’t stay very crispy smothered in gravy! So poutine is definitely best eaten fresh. If you do need to store some, I would store the gravy and fries separately.
- In the Refrigerator: You can store your leftovers in the refrigerator for up to 5 days. Store the gravy in an airtight container and you can store the fries the same way, or wait until the day of to cook off the fries.
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Poutine
Ingredients
Gravy
- 6 tablespoons butter
- ⅓ cup all purpose flour
- 2 cups beef broth
- 1 ½ cups chicken broth
- Salt and pepper to taste
Fries
- 1 C white cheddar cheese curds
- 1 bag frozen fries, heated according to bag instructions
Instructions
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To prepare the gravy, in a medium saucepan over medium heat, melt the butter then add in the flour and whisk until smooth. Cook the flour and butter mixture until it is golden, about 5 minutes.
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Add in the beef and chicken broths, and salt and pepper, whisking continuously to smoothly incorporate. Continue cooking the gravy on medium low heat until it has thickened to a consistency you like.
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Make the fries according to the package and plate them, pour your fresh gravy over the top of the fries and crumble the white cheddar cheese curds on top.
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Enjoy fresh or make the gravy ahead of time and keep it refrigerated until you are ready to use it, up to 5 days in an airtight container.
Nutrition
from The Recipe Critic https://ift.tt/rGTcFqX
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