One of my followers, Rhiannon, asked me to try Poutine. She told me that her husband loves it and that she makes it for him once a week. I asked her what in the world is Poutine!
I Googled it and found the recipe that sounded the best for us from Seasonsandsuppers.
We have never tried Poutine before and we thought it was delicious! I made my own homemade gravy with this recipe. You could even use canned gravy to make it simpler.
I only used one pack of curds.
You will need salt & pepper too.
Scrub the potatoes with cold water. Leaving
the skin on, cut them into 1/2″ thick strips &
place them into a large bowl and cover with cold
tap water. Let them soak for at least an hour.
Drain the water and place the potato strips
onto a paper towel and pat off as much
of the water as you can.
Heat the oil in a deep pot to 300 degrees.
While the oil heats up, place a paper
towel onto a cookie sheet. Place a
wire rack on top of the paper towel.
As soon as the oil is 300 degrees, add
the potatoes and cook for 5 – 8 minutes.
Remove the potatoes and place
them on the wire rack.
Continue to heat the oil until
it reaches 375 degrees.
While the oil heats up, place a few
sheets of paper towel into a large bowl.
Once the oil is 375, add the potatoes
and cook until golden brown.
Remove the potatoes from the oil and
place them on the paper towel in the bowl.
Remove the paper towel and pour
the hot gravy over the potatoes.
Toss in the curds of cheese, season to
taste with salt and pepper then serve.
- 6 medium Russet potatoes
- 2 cups hot gravy (or as much as you want)
- 4 ounces white cheddar cheese curds
- vegetable or peanut oil for frying
- salt to taste
- pepper to taste
- Scrub the potatoes in cold water. Leaving the skin on, cut them into 1/2″ thick strips then put them into a large bowl of cold water. Let them soak for at least 1 hour. Drain and place them on paper towel, patting off as much water as you can.
- Heat the oil in a large deep pan heating to 300 degrees.
- While the oil heats place paper towel on a cookie sheet and a wire rack on top of the paper towel.
- Once oil is 300 degrees, add the potatoes cooking for 5 – 8 minutes. They should not get brown or completely cooked. Remove potatoes to the wire rack to drain the excess grease.
- Continue to cook the oil until it reaches 375 degrees then add the fries back into the oil cooking until they are golden brown.
- In a large bowl, place about 2 – 3 paper towels. Place the fries on the paper towels to absorb the oil and salt immediately.
- Remove the paper towel and pour the hot gravy over the top of the potatoes.
- Add the curds and toss, coating the potatoes and curds with the gravy.
- Serve immediately.
Categories: Cheese, Marinades/Gravy, Potato
I had a friend in Richmond who loved this dish! Pre-internet we’d spends hours on the phone trying to find restaurants that served it!
I can’t believe how popular it is! I have never heard of it until this recipe!
Now ur Cookin’! Diane. I never make Poutine… I don’t like using hot oil. But every Chip Truck in the Ottawa area makes Poutine… some better than others. They all have their own secrets. And if you get it up here… it’s secretly formulated without calories… not a one! 😉 Some people live on this stuff! Even our Harvey’s Fast Food Restaurant and some others serve it. Never ever get it with grated cheese. That’s Mozerella… and not a good Mozerella either. Needs to be Squeeky Fresh Cheese Curds! OH My… Made myself hungry there.
🤣😂🤣😂🤣😂 I totally understand your excitement after tasting these Sue!
Labour-intensive right? And so worth it, once you’ve located the best Poutine Chip Truck… Always the one with the longest line-up at the window. The crackling and popping sounds of the fresh-cut fries in the hot oil, blended with the smell chip-truck-made gravy, wafting at you on a cold day as you place your order… I can’t go on… Need to take a drive over to Gatineau and find me a Chip Truck! (Add a Steamie or two, meal fit for champions. Steamie = boiled hotdog weiner, in a steamed, warm, top-sliced hotdog roll, topped with fresh creamy coleslaw with a bit of fresh-grated onion in it. That’s the meal deal.😉
You’re making me hungry!
Like you, I’ve read about, but never experienced first-hand, this entrancing dish! I remember doing the two-stage frying back when I was making more French fries at home, but had forgotten that little trick. Thanks for the reminder. I usually use frozen French fries these days rather than keeping “ye olde grease bucket” in the refrigerator. They crisp up nicely in my Cuisinart Oven Central with no additional oil needed.
I’ve not seen cheese curds in any store. Are they somewhere besides the fresh dairy display?
My husband bought these at either Meijer’s or Krogers. I also buy them at the Amish cheese store. The recipe did say to use shredded mozzarella if you couldn’t find them.
On the Cote d’Azur, la Poutine is a delicacy. Available from Antibes to Menton during the months of late February until early May, it’s the baby fish, typically sardines and anchovies, that form a jelly like pulp which shines silver. Often served raw with olive oil and lemon juice, or fried up in an omelette.
Fascinating! I wonder why 2 dishes so different are called the same thing?
My guess is environment, location and availability. If we knew what the translation of Poutine is in English, we’d likely understand. Back to Dragonflies… Ball’s in your court.
This is the story I’ve heard about the name: Quebec Restaurateur Fernand Lachance of Le Café Ideal is said to have exclaimed in 1957, “ça va faire une maudite poutine!” (English: “It will make a damn mess!”) when asked by a regular to put a handful of cheese curds in a take-out bag of french fries.
Since poutine means mess it could technically mean any kind of messy dish, but in Canada (and now the US) it refers to the world’s best French fry concoction 🙂
Another awesome piece 👌
Do share your thoughts on my new recipe 😊
Happy to hear you liked it – I certainly do!
Totally new recipe for us!
It’s also great with fried onions 🙂
OMG that is what I told my husband…bacon too!
Come on! Everything’s better with bacon. It’s like the little black dress of the food world… A staple.😊
Yes! I had a pregnant girl at my restaurant who loved it with dill pickles, lol
Hahaha but of course!
Very nourishing – How strange to keep th potatoes skin 🙂 – it is an original idea ! Thank you, dear Diane – I wish you an happy week – amitiés et bises 🙂
We always leave the skin on because the skin has the most nutrients. When it crisps up it is very good.
In a restaurant where I worked we kept the skins of the potatoes peeled for the au gratin.
We sold them by the basket, called “Potato Skins” not unaturally.
They were fried like french fries, and doused with Lawry’s Seasoned Salt.
OMG that must be delicious!!! I love the skins and Lawry’s! Thank you for sharing that Paz!!!! ❤️❤️❤️
This looks and sounds delicious!
Thank you Patty! We really enjoyed it. Great new recipe.
I’ve heard of poutine but never had it before. It looks incredibly delish and of course I want some right now 😉.
I have had Poutine a few times and have enjoyed it each and every time! I have a Canadian friend who told me all about it and then one day we were in a Bar and Grill and there it was on the menu!
Now because of you… I may have to make my own!
I’m sure glad I did! I have never put anything but ketchup and vinegar on fries until now! Enjoy!
Here in Ottawa, “New York Fries” places it near the top of their menu… and even McDonald’s sells a version. Although I like their shoe-string fries normally, IMHO they don’t make the grade for Poutine.
Never heard of it! Sounds good.
Now I have a recipe for you to try (if you haven’t already had it!)
I don’t exactly know the name of this recipe but it is delicious my family loves it!
All you need is French fries (any kind works), cheese, and any kind of meat.
You have to cook your French fries and meat separate and then mix them together and put the cheese on and cook it until the cheese has melted.
I bake it in a glass pan but I think any pan should work.
And for more flavor I suggest to drizzle some olive oil on it before you melt the cheese.
I hope you like the recipe!
Sounds delicious! I will have to give it a try! Thanks!
Hmm, this recipe looks delicious! 😇
It really was and our first time trying it! Why hadn’t I heard of it years ago…lol
I’ve done this using russet potato’s and yams – cut as you’ve done them above but I baked the potatoes rather than frying. Made onion and sage gravy… and used garlic cheese curds. 😉 A wee bit more healthy (as in baked not fried) but still quite yummy!! Glad you gave poutine a try!! It’s a wonderful dish!!
I always bake my fries too but I had to taste the authentic way just to see what it was like. I honestly didn’t think I would like it and we loved it!
How good of you – and brave!!!! Way to go!!!
I can never turn down fries…lol Thanks!
Lol!!! I’ve a hard time turning down fries too! 😉
I’m Canadian and I love poutine! Some versions that I’ve tried are a bit salty, but overall I think the dish is delicious.
I was careful not to over salt because I read it can be salty. Since I made my own gravy I had control over the salt which helped. I can’t believe this is the first time I have heard about it. We loved it.
hmmmm quite interesting. vw
It really was and a new delicious taste for us. Thank you!
Ok major yum factor here!! 😊😋😊
Right!! I had never heard of this before and it was excellent! Thank you ❤️
It looked at first like Tommy Fries! Add a little ranch and some crumbled bacon and you’re there! I’d eat them just like this
I will add bacon and onion next time. They can be made so many different ways. I have never heard of Tommy Fries. My grandkids eat ranch dressing on everything I will have to give it a try!
Thank you Cindy I saved it and will give them a try!
I am Canadian as you know, and I’ve never had Poutine!
NO WAY!!! I thought of you as soon as I heard of this recipe. I thought for sure you would have had it.
Nope, and as a matter of fact, I never heard of Poutine until a few years ago and a Facebook friend with French-Canadian roots, (and who is into tracing her roots and discovered we are related 17th removed I think it was), posted a story about it on Facebook and tagged me –
I didn’t know what she was talking about!
You must live out west. Poutine is a French-Canadian dish.
No, actually I have never had poutine – hard to believe (what kind of Canadian am it anyway?) We moved to the States in 1966 when I was 10 and we went back to visit my grandmother until her death in 1986 and I had never heard of it until a few years ago. My grandfather was French-Canadian, born and raised in St. Jerome Quebec, but never made it and he often did the cooking – my grandmother did not know how to cook/bake and I took after her for that trait. 🙂
So, refresh my mind. Have you tried poutine ??
No, I have not returned to Canada since my grandmother passed away in 1986 – I think we went back the following year in conjunction with her estate and not back since then. I do not have a passport at the present time, which means that even though I am a Canadian citizen but have a green card since 1966, I cannot cross the border without a passport.
This has been in effect since the Patriot Act after 9/11. I have no family over in Canada anymore – actually no family period. Just me.
I hear ya. Same, but on this side of the border. Poutine is great but some better than others and you
… hit the ignition before all the checks… Was saying Poutine great for a treat but would harden the arteries if ate it too often. Me? Once or twice a year… But so worth it! NOW Houston, we can hit the little red rocket to the right.
I love poutine…though that is pretty much true of anything involving the words “cheese curds.”
I buy cheese curds all the time yet never knew of this dish until a fellow blogger suggested I make it…..SO good!
It was very good! Can’t believe I never heard of it before now. Thanks!
I never have either. Looks like french fries with gravy and cheese. 🙂
Yes but the cheese is curds.
I think I know what that is… Curds are cheese before it becomes cheese? Cheese curds? LOL!
Love Poutine… had it in Montreal and it’s deliciously sinful…
Oh yes heart attack on a plate! 🤣😂🤣😂🤣😂
This sounds and looks great!!
I never tried it but sounds super delicious!
It really was a delicious way to eat fries. I have only used ketchup and vinegar.
My dear, you did a really great job and I am happy about your fotos. Some of the comments are great, because I never before found a person don´t like Poutine.
Awww thank you! It was so much fun making and trying a different recipe. I am so glad you asked me to try it! Thank you very much!
Poutine is very popular in Canada, where I live, my husband loves it.
We do too now that we know it exists! 🤣😂🤣😂
Travel through Canada, especially, and you will find poutine everywhere–also parts of New England where there is a French-Canadian population (including the town in Northwestern Maine where my dad grew up). So many good things to eat in Canada! And now that you’re retired…
Oh yes I would love too! I have to wait a few more years until my husband retires. 10 days vacation goes fast…lol Once retired it won’t matter!
Diane, I love poutine, but never thought of making it myself at home. Well, that changes today! Thanks!
Awesome!!!! It is so simple!
Found in 18th century Irish bothey homes who had one cow and a field of potatoes it was the staple meal for millions of poor kids. Where ever Irish are this dish appears .Even the name tells you its Galic rather than garlic.
You are a man of so much information!!!!!
The funny thing is that I am Canadian and have never eaten poutine. Something about the gravy and cheese on top of deep fried potatoes always left me with a lump in my stomach. Maybe one day, although I know there are so many people who absolutely love it.
I felt the same way but my husband thought they sounded good and that the grandkids would love them, he was right! So since I made it I thought I would try it and I loved it!
I might have to break down and give it a try.
Mmmm, this looks absolutely wonderful, Diane! I LOVE poutine. Glad you ended up giving it a shot. Lots of people are “scared” to try it! 😂
I will try anything…lol Thank you Hunida!
LOVE that about you!
Delicious! I made something like this about a week ago and it was so good! I topped it with New Zealand cheese, salt and sugar and then dressed them with ketchup and mustard! 🙂 blessings! Hope you’re good!
Very similar Tammy and it sounds delicious! Thank you and have a great weekend!
Yes it is, most welcome and thank you I sure did!
Poutine is a staple in my diet lol!
I can see why!