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.

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!
Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
Holiday-Inspired Homemade Protein Ball Recipes
Holiday protein balls.

Protein bars are a convenient way to refuel after a hard workout or keep hunger at bay between meals, but they are expensive and often packed with all sorts of fillers, processed ingredients, and artificial sweeteners or sugar alcohols. It is actually quite easy to throw together your own no-bake protein bites at home, and they travel really well. They also make a great substitute for sugar-laden, conventional protein bars, and we’ve specifically created some protein ball recipes to celebrate the flavors of the holiday season.
Now, you can make your own healthier protein-packed version of holiday treats like gingerbread, pumpkin pie, and candy canes. Each recipe is also vegan, gluten-free, and does not contain refined sugars or oils. So, if you want to try your hand at holiday-inspired healthy treats, keep reading for four fun and easy recipes for festive homemade protein balls.

Gingerbread Cookie Protein Balls

Read more
Guy Fieri’s Breakfast Burrito Recipe Is the Comfort Food We Need
guy fieri breakfast burrito recipe family food cookbook

During these tough times, a little comfort food can go a long way. Whether it’s a bowl of popcorn with your favorite cheese dust or something else, remember to take care of yourself in that sense now perhaps more than ever. (If you need other ways to practice self-care, check out our guide.)

One of the areas we’ve been looking to in terms of being mindful about making comfort food is breakfast. Now that all-you-can-drink mimosa brunches are a thing of the past (remember how cool they were?), we’ve decided to direct our efforts toward making top-notch breakfasts at home. Enter the Mayor of Flavortown himself, Guy Fieri.

Read more
A Cannabis-Infused Lobster Mac and Cheese Recipe For 4/20
Kitchen Toke Cannabis Infused Lobster Mac and Cheese

It's a special day tomorrow for many in a certain amount of states around the country. 4/20, the day that celebrates cannabis culture. And even if you are already planning to smoke it, vape it, or taking it in in some way, may we suggest cooking it into a meal as well? Now, we're not talking cookies or brownies -- though those are amazing, too -- we're talking about a staple on tables across the country, macaroni and cheese.

Not only do you have two of the best food groups — carbs and cheese — but you can customize the dish to fit the rest of the meal. You can easily go from a multi-cheese mac to a barbecue chicken mac and cheese to almost literally anything else (as long as you have the ingredients you want). The sky is the limit with mac and cheese ... or in this case, the sea is the limit!

Read more