Skip to main content

This Poutine Recipe is the Best Combo of Cheese and Potatoes Ever

If you’ve ever gone to Quebec, or been to a primarily French-Canadian area, or been to a restaurant that prides themselves on delicious bar foods, you’ve probably seen poutine on the menu. Made of potatoes, cheese curds, and gravy, they are (along with disco fries), one of the purest forms of enjoyment one can get when mixing potatoes and cheese together.

Originating in Quebec in the 1950s, poutine was first served almost exclusively in diners and other greasy spoons (while also serving as a means of mocking the Quebecois). Over time, though, it’s grown in popularity, with more and more chefs experimenting with it and, in doing so, giving it a place of honor in the realm of Canadian cuisine.

Related Videos

Made of potatoes, cheese curds, and gravy, poutine is of the purest forms of enjoyment.

What does that mean to us? Well, it means that we have ample opportunities now to eat fries, cheese, and gravy together — sometimes with other delicious things added in. What it also means is that you can now make it at home, as you’ll find a recipe to make your very own poutine below.

This recipe comes to us from Patrick Bassett, executive chef of Forge & Vine at The Groton Inn in Groton, Massachusetts. Know how we mentioned that chefs are adding other things to the poutine?

Poutine Recipe

With Duck Confit, Gravy, and Maple Brook Farm Cheese Curds

poutine duck confit groton inn
The Groton Inn

(Serves 4)

Ingredients:

  • 5 lbs large Idaho potatoes, cut into large sticks
  • .5 cup unsalted butter
  • 1 cup all-purpose flour
  • 3 tbsp extra virgin olive oil
  • 2 tbsp garlic, chopped
  • 1 large white onions, diced
  • 1 carrot, sliced thinly
  • .5 lb beef trimmings (sirloin trim recommended)
  • 5 stems of thyme
  • 1 bay leaf
  • .5 cup white wine (house table wine of your choice)
  • 5 qt roasted chicken stock
  • 1 qt veal stock
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp green peppercorns
  • 6 oz Maple Brook Farm cheddar cheese curds
  • 1 bunch scallions, shaved
  • 1 tbsp duck fat (Bassett prepares his own from scratch but says it can be purchased at major specialty gourmet retailers)

Preparing the French Fries:

  1. Wash potatoes. Preheat deep fryer to 300 degrees Fahrenheit.
  2. Cut potatoes (skin on) in a bowl with water to keep potatoes from oxidizing.
  3. Once potatoes are cut, remove a few handfuls at a time and let drain for a second. Then add them to the hot oil.  Blanch fries for 3-5 minutes (until they soften up).  Dump blanched fries on a baking tray lined with absorbent towels to soak up extra grease.

Note: Fries can be used immediately or can be wrapped and stored in the refrigerator for later use.

Making the Gravy:

  1. In a large heavy pot, combine the butter and flour to make a roux like wet sand. Cook over low heat or in a medium oven until light brown (past blonde).
  2. While the roux is cooking, heat a separate pan on high and add the oil and garlic; stir for 30 seconds. Then add the onion and carrot. Cook over high heat. When the onions start to brown, add the beef trimmings, thyme, bay leaves, and peppercorns.
  3. Deglaze this pan with white wine, scraping up the good brown stuff.
  4. When the roux is light brown and nutty in aroma, and while still hot, add the chicken and veal stock a little at a time, allowing the mixture to thicken each time before adding more.
  5. Add the tomato paste, Worcestershire, soy and green peppercorns. Bring to a boil and then lower to medium heat.
  6. Add the onion mixture and let the sauce simmer slowly. Cook for about 1 hour, adding stock, as needed, to get the right consistency.
  7. Strain through a fine whole chinois and check seasoning.

Building the Poutine:

  1. To build the poutine, deep fry two hand fulls blanched fries @ 350 degrees until golden brown. As soon as the fries come out of the fryer, place on absorbent towels to soak up extra grease and sprinkle with coarse sea salt.
  2. Place hot seasoned fries in cast iron skillet. Top with duck fat, a ladle of gravy (about 4 oz) and a sprinkle of cheese curds and place under broiler for 2-3 minutes until cheese is melted.
  3. Garnish with shaved scallions and enjoy!

Editors' Recommendations

A major change is coming to In-N-Out, and people have feelings
In-N-Out is expanding, and people are Double-Double excited about it
in n out is expanding east 4362007789 b397b0fce5 k

After years of excited whispers and rumors, it appears it's finally happening. The popular California fast food chain, In-N-Out, will open its first location east of the Mississippi. The catch? Apparently, it won't be happening until 2026. So don't start studying that secret menu just yet.

In-N-Out is celebrated, and sometimes nearly worshiped by what can best be described as a near-religious following. To be sure, the food is delicious, but the conviction of the restaurant's fanbase is intense, to say the least. Perhaps it's due to the refreshingly old-fashioned simple menu. Maybe it's the high standards of freshness the restaurant holds. It may also have something to do with every employee's somehow always authentic smiles and warmth. And there is something to be said about being "in-the-know" on that secret menu. Whatever the reason, the burgers are damned good, and the more people who can enjoy them, the better.

Read more
5 food and drink trends the experts wish would just go away
Food trends can be fun, but these are a few we're totally over
food and drink trends that should die in 2023 molecular gastronomy

We all love food trends. There's something exciting about being in on the fun and chatting knowingly about delicious newcomers like butter boards and cloud bread. Every now and then, it's good to jump on the bandwagon because you may find you love something you might not have otherwise tried if not for TikTok or Instagram. We're all for unique experiences and constantly learning and trying new things. Sometimes, though, these trends outstay their welcome. Sometimes, they just won't take the hint, which means it's time to drop the nice manners and scoot them out the door. We've chatted with some experts in the food world to find out which of these trends they're most eager to see go, and we have to admit — we couldn't agree more.

Molecular gastronomy
Marissa Johnson, professional event planner and founder of Inflatable Blast, says, "This trend has been around for a while, and it's time for it to go. We're all for experimentation in the kitchen, but some of the 'molecular' dishes we've seen look more like science experiments than food."

Read more
The best (and worst) stadium food in the US, ranked
Betting.com analyzed over 100,000 reviews to bring you the best and the worst foods at U.S. sports arenas
Baseball food — chili dog and chili fries.

The beginning of winter is a time for sports highlights. Baseball is in the midst of free agency, the NBA season features marquee matchups throughout the holidays, and the NFL is tilting toward the playoffs. Whether it’s in your hometown or an excursion on the road, heading to a sporting event is an iconic way to experience a locale. Sports stadiums like to show off local culture, and there are few better ways to do this than with stadium food.

M&R Glasgow
The best stadium food

Read more