Name: Poutine
Yield: 4
Cuisine: Canada
Ingredients: 2 lb (900 g) russet potatoes; Oil for frying; 2 cups fresh cheese curds; 3 tbsp butter; 3 tbsp flour; 2 cups beef or chicken stock; 1 tsp Worcestershire sauce; 1/2 tsp black pepper; Salt

Where it comes from

Poutine began in rural Quebec in the late 1950s and spread across Canada. It is now served everywhere from roadside chip wagons to restaurants, often with creative toppings.

Explore the cuisine of Canada.

Recipe

Make Poutine at home

Serves 4Time 1 hour

Ingredients

2 lb (900 g) russet potatoes
Oil for frying
2 cups fresh cheese curds
3 tbsp butter
3 tbsp flour
2 cups beef or chicken stock
1 tsp Worcestershire sauce
1/2 tsp black pepper
Salt

How it's made

Cut potatoes into sticks, soak in cold water for 30 minutes and dry well.
Fry at 325 F (165 C) for 5 minutes, remove, then fry again at 375 F (190 C) for 3 minutes until golden and crisp.
For the gravy, melt the butter, whisk in the flour and cook 2 minutes until light brown.
Pour in the stock gradually, add the Worcestershire and pepper, and simmer until thickened.
Pile the hot fries into bowls, scatter the curds on top.
Pour the boiling gravy over so the curds begin to soften and serve immediately.