Poutine
This Canadian Poutine recipe has french fries with cheese curds and homemade gravy poured on top. It's easy to make from home as a fun appetizer or delicious side dish.
Servings: 4
Calories: 319kcal
Cost: $10
Ingredients
- 1 1/2 lbs French Fries (or 24oz bag frozen)
- 1 ½ cups cheese curds
Poutine Gravy:
- ¼ cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1 teaspoon beef bouillon
- 1 teaspoon chicken bouillon
- 2 cups low-sodium chicken broth
- salt and freshly ground black pepper
Instructions
- Fries: Cook according to recipe or package instructions.
- Gravy: Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring well. Add bouillons and onion powder then stir. Slowly whisk in the broth until smooth. Cook, stirring frequently, until thickened. Taste and season with salt and pepper, as needed. (Add a cornstarch slurry (cornstarch dissolved in a little water) if you want a thicker gravy, or add additional broth to thin the gravy, as needed). Remove from heat.
- Assemble: Add fries to a large serving bowl (or divide between 4 serving containers, for 4 individual servings). Top with cheese curds and ladle gravy on top. Grab a fork and enjoy!
Video
Notes
Make Ahead Instructions: You can make the gravy up to 3 days ahead of time, stored airtight container in the fridge. Rewarm on the stove or in the microwave.
Freeze Instructions: The components of this dish (fries, gravy and cheese curds) can be frozen in separate freezer-safe containers for up to 3 months.
Sweet Potato Poutine: Just swap out the regular fries for sweet potato fries.
Make it a meal: Top it with pulled pork, steak, chicken, or crumbled bacon.
Nutrition
Calories: 319kcal | Carbohydrates: 8g | Protein: 14g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 550mg | Potassium: 120mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 314mg | Iron: 1mg
Recipe Link
Recipe Video
