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4.36 from 71 votes

Authentic Canadian Poutine.

It's the perfect hangover food... or maybe I should say, the best possible food to eat after a really fun St. Patrick's Day?
Prep Time10 mins
Cook Time20 mins
Refrigerate2 hrs
Total Time2 hrs 30 mins
Course: Main Course, Side Dish
Cuisine: Canadian
Keyword: cheese, fries, gravy, poutine
Servings: 6 Servings
Calories: 377kcal
Author: halfbakedharvest

Ingredients

  • 4 pounds russet potatoes cut into 1/4 inch matchsticks
  • 2 of your favorite beers I used a Canadian beer (can sub water)
  • 4 tablespoons unsalted butter
  • 1/4 cup flour use a gluten free flour blend if needed
  • 1 shallot finely minced
  • 1 clove garlic minced or grated
  • 3 1/2 cups low sodium beef stock*
  • 1/2 cup stout beer or more beef stock
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons worcestershire sauce
  • salt and pepper to taste
  • canola oil for frying
  • 3 cups cheddar cheese curds

Instructions

  • Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.
  • Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.
  • Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.
  • Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries. Dig in immediately... as if you could wait!

Notes

*Inspired by my younger brother's trip to Canada.

Nutrition

Calories: 377kcal | Carbohydrates: 63g | Protein: 24g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 480mg | Potassium: 1565mg | Fiber: 4g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 18.2mg | Calcium: 458mg | Iron: 3.4mg