Frequently asked questions

What is poutine?

Poutine is arguably one of the best-known dishes in Canada, featuring French fries tossed with warm Cheddar cheese curds and topped with a rich gravy. Poutine is said to have been created in Quebec in the 1950s, and can be found throughout Canada.

What are cheese curds?

Cheese curds are solid pieces of curdled milk, a byproduct of the cheesemaking process that can be either eaten as a snack or slightly melted and mixed into a dish. Fresh cheese curds will squeak as you eat them.

Notes from the Food & Wine Test Kitchen

For the best results, you want to make sure the fries are not too thin; a thicker fry stands up better to the gravy and cheese. These fries are crispy on the outside and soft and tender on the inside, and well worth the effort to make them. The gravy is umami-rich from the beef broth, Worcestershire sauce, and red wine. We warmed the cheese curds but made sure they were not fully melted, so they don’t fall apart and melt into the gravy.

Ingredients

6 medium (9-ounce) russet potatoes, peeled and cut into 1-inch wedges (about 3 ½ pounds, or 10 cups total)
1/4 cup (2 ounces) unsalted butter
1 medium (2-ounce) shallot, finely chopped (1/3 cup)
1 large garlic clove, grated with a Microplane grater (about 1/2 teaspoon)
1/4 cup dry red wine
1/4 cup all-purpose flour
2 cups lower-sodium beef broth
1 cup lower-sodium chicken broth
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Vegetable oil, for frying
1 cup Cheddar cheese curds, cut into 1/2-inch pieces (1 cup)
Finely chopped fresh flat-leaf parsley

Directions

Place potatoes in a large pot, and add cold salted water to cover. Bring to a simmer, uncovered, over medium-high. Reduce heat to medium, and cook, undisturbed, until potatoes are just tender, about 6 minutes. Drain potatoes well, and pat dry. Place cooked potatoes on a large baking sheet, and chill, uncovered, until cold, about 1 hour.
Preheat oven to 425°F. Melt butter in a medium-size wide saucepan over medium. Add shallot; cook, stirring occasionally, until translucent, about 2 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add wine, and cook, scraping bottom of pan with a wooden spoon to remove any browned bits, until liquid is almost fully evaporated, about 1 minute. Stir in flour; cook, stirring often, until fragrant and nutty, about 2 minutes. Slowly whisk in beef and chicken broth until smooth. Add Worcestershire sauce, and bring to a boil over medium. Reduce heat to medium-low to maintain a simmer; cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in salt and pepper. Remove from heat, and cover to keep warm; you should have about 4 cups gravy.
Pour oil to a depth of 1 1/2 to 2 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer registers 375°F. Line a large baking sheet with paper towels. Working in 4 batches, fry cold potatoes, stirring occasionally, until deeply golden, 4 to 5 minutes per batch. Remove potatoes from oil using a slotted spoon, and let drain on prepared baking sheet. Sprinkle with additional salt to taste. Repeat process 3 times with remaining potatoes, adjusting heat as needed to maintain oil temperature of 375°F.
Transfer fries to a clean large, rimmed baking sheet, and top with cheese curds. Bake in preheated oven until cheese begins to melt, 3 to 4 minutes. Remove from oven. Transfer fries to 6 shallow dishes; top each with 1/2 cup warm gravy. Garnish with parsley, and serve with remaining 1 cup gravy.

Love Fries, Cheese, and Gravy? You Need This Poutine Recipe