National Dishes of the World

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Poutine
Photo: Camelia.boban, CC BY-SA 4.0, Wikimedia Commons

snack

Poutine

Crisp fries topped with fresh, squeaky cheese curds and smothered in hot, dark gravy.

Eaten in: Canada

Prep
20 min
Cooking
35 min
Resting
30 min
Total
1 h 25 min
Servings
4

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About the dish

Poutine was born in the 1950s at roadside snack bars in rural Quebec and is now one of the best-known dishes in all of Canada. It has three parts: thick, twice-fried chips, fresh cheddar cheese curds (fromage en grains) that squeak against your teeth, and a thick, piping-hot gravy. The gravy should just soften the curds without turning the fries soggy. People eat it at any hour, especially late at night or on a freezing day. Richer versions are popular too, topped with Montreal smoked meat, pulled pork or sausage, and in upmarket restaurants even foie gras.

Main ingredients

  • potatoes
  • cheese curds
  • gravy

Canada: Born in rural Quebec, now eaten all over Canada.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Poutine

https://foodmap.ominuvo.com/dish/poutine

Ingredients

4 servings

4 servings

Method

  1. Peel the potatoes, cut them into thick batons (about 1 cm) and soak in cold water for 30 minutes. Dry them thoroughly with a tea towel.

  2. Make the gravy: cook the flour in the butter until light brown, then gradually whisk in both stocks. Add the ketchup, Worcestershire sauce and vinegar, simmer for 10 minutes until thickened and season with salt and pepper.

  3. Heat the oil to 160°C and fry the potatoes in batches for 5–6 minutes until soft but not coloured. Drain on kitchen paper.

  4. Raise the oil to 190°C and fry the chips again for 2–3 minutes until golden and crisp. Salt them lightly.

  5. Pile the hot fries into bowls, scatter over the room-temperature cheese curds and pour over the very hot gravy. Serve at once.

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