Description
This Homemade Poutine recipe features crispy baked fries topped with a rich, savory beef and chicken gravy and fresh white cheddar cheese curds, finished with a sprinkle of parsley. A classic Canadian comfort dish made easy with simple ingredients and oven-baked fries for a healthier twist on the traditional fried version.
Ingredients
Fries
- 3 to 4 large russet potatoes (3 to 4 pounds total), peeled and cut into 1/3-inch-wide sticks
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1 ½ teaspoons dried thyme
- Freshly cracked black pepper, to taste
Gravy
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup all-purpose flour
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup chicken broth
- 1 cup beef broth
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon Better Than Bouillon beef base or 1 beef bouillon cube
- 1 teaspoon unfiltered apple cider vinegar
- Salt and freshly cracked black pepper, to taste
Toppings
- 10 ounces white cheddar cheese curds, at room temperature
- Minced fresh parsley, for garnish
Instructions
- Soak the Potatoes: Place the cut potato sticks in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 24 hours if time allows, to achieve crispier fries by removing excess starch.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper to prevent sticking and ease cleanup.
- Dry and Season the Fries: Spread the soaked potatoes onto clean kitchen towels and pat them dry thoroughly. Arrange the potatoes on the prepared baking sheets and drizzle with olive oil. Sprinkle the dried thyme, sea salt, and freshly cracked black pepper over the fries. Toss to coat evenly, then spread them out in a single layer to ensure even baking.
- Bake the Fries: Bake the fries for 10 minutes, then toss them and swap the baking sheets between oven racks to promote even cooking. Increase the oven temperature to 450°F (232°C) and bake for another 10 minutes. Toss again, swap the pans once more, then turn on the broiler and broil the fries for about 5 minutes until they begin to brown and crisp. Continue tossing and broiling until the fries reach your desired level of crispness. Season with additional salt and pepper as needed.
- Make the Gravy: While the fries bake, melt the unsalted butter in a large saucepan over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, until the mixture turns golden brown, about 2 minutes. Stir in the garlic powder and onion powder. Gradually whisk in the chicken and beef broth, then raise the heat to medium-high and bring the gravy to a boil, stirring often. Reduce the heat to low and simmer until the gravy thickens. Stir in Worcestershire sauce, beef bouillon, and apple cider vinegar. Season with salt and pepper to taste.
- Assemble the Poutine: Arrange the hot fries on serving plates or a large platter. Immediately scatter the white cheddar cheese curds over the fries so they begin to soften. Ladle the warm gravy generously over the top. Garnish with minced fresh parsley and serve right away to enjoy the cheese curds melting into the hot gravy and fries.
Notes
- Soaking the potatoes removes excess starch, which helps to produce crispier fries.
- Drying the potatoes thoroughly before baking is essential to avoid soggy fries.
- Using a broiler at the end crisps up the fries nicely, giving a texture closer to traditional fried fries.
- Beef bouillon or Better Than Bouillon enhances the flavor depth of the gravy.
- Serve immediately after assembling so the cheese curds melt slightly and the fries remain crisp.
- You can substitute fresh thyme for dried thyme if preferred, but adjust quantity accordingly.
- Prep Time: 40 minutes (including soaking time)
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Canadian
