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POUTINE

cook:

50 min

Picture for POUTINE

4,221,355 views  Poutine is the stuff of legend to our Northern neighbors...so let's hope I don't screw it up too bad! Even if you can't find yourself real cheese curds, this rich and savory sober-up-snack is worth adding to your cheat day menu.

4 Servings

US

original

metric

INGREDIENTS

For the Fries

For the Fries

russet potatoes

2 ½ lbs russet potatoes

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Vegetable oil, for frying

Vegetable oil, for frying

Cheese curds (or fresh mozzarella for substitute)

Cheese curds (or fresh mozzarella for substitute)

For the Gravy

For the Gravy

unsalted butter

3 tbsp unsalted butter

all purpose flour

3 tbsp all purpose flour

homemade stock (see below)

2 ½ cups homemade stock (see below)

For the sorta homemade stock

For the sorta homemade stock

carton of store bought stock

1 carton of store bought stock

carrot, chopped into large pieces

1 carrot, chopped into large pieces

large onion, halved

1 large onion, halved

shallot, halved

1 shallot, halved

head garlic, halved

1 head garlic, halved

two piece of ginger, peeled

1 inch two piece of ginger, peeled

parsley

½ bunch parsley

sprigs thyme

4 sprigs thyme

Soy sauce (to taste)

Soy sauce (to taste)

Worcestershire sauce (to taste)

Worcestershire sauce (to taste)

DIRECTIONS

1.

For the Fries

1.

Slice Russet potatoes into french fry shapes, leaving the skin on for a more rustic presentation. Rinse all the starch off the potatoes by tossing them in a bowl until the water runs clear. Very thoroughly dry potatoes using a lint free cloth. Wet food in hot oil can cause the oil to bubble and potentially burn you!

russet potatoes

2 ½ lbs russet potatoes

2.

In batches, put extra dry potatoes into a vat of vegetable oil heated to 350°F for about 5-7 minutes until potatoes start to turn light blonde. Put onto a paper towel lined baking sheet until they cool to room temperature. Place in the freezer for at least 4 hours.

Vegetable oil, for frying

Vegetable oil, for frying

3.

Take fries out of the freezer and throw into 400°F oil until they are crisp and golden brown. Cooking time will vary, so keep an eye on them. Drain on a wire rack and then dump into a bowl to season with Kosher salt. Toss thoroughly to ensure all fries are salted.

Kosher salt

Kosher salt

4.

For the Sorta-Homemade Stock

1.

Pour a glug of your cooking oil of choice into a saucepan and heat over medium high heat until shimmering. Add vegetables to brown. The more dark brown color on the vegetables, the more flavor that will be added to the stock. Once nice and brown, add a carton of store bought stock and some fresh herbs like parsley and thyme. Cook for one hour and strain.

Vegetable oil, for frying

Vegetable oil, for frying

carrot, chopped into large pieces

1 carrot, chopped into large pieces

large onion, halved

1 large onion, halved

shallot, halved

1 shallot, halved

head garlic, halved

1 head garlic, halved

two piece of ginger, peeled

1 inch two piece of ginger, peeled

carton of store bought stock

1 carton of store bought stock

parsley

½ bunch parsley

sprigs thyme

4 sprigs thyme

Soy sauce (to taste)

Soy sauce (to taste)

Worcestershire sauce (to taste)

Worcestershire sauce (to taste)

2.

For the Gravy

1.

Put unsalted butter into a clean saucepan and bring to a bubble before adding all purpose flour. Whisk and cook for about a minute until a light-blonde roux is formed.

all purpose flour

3 tbsp all purpose flour

unsalted butter

3 tbsp unsalted butter

2.

Slowly stream stock into the roux, whisking constantly to make sure no lumps or clumps can form. Once all of the stock is in the saucepan, add in a few splashes of soy sauce and Worcestershire sauce. Season with salt and pepper to taste.

homemade stock (see below)

2 ½ cups homemade stock (see below)

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

3.

Simmer and cook down until a gravy-like consistency is reached.

4.

For the Poutine Assembly

1.

Place fries onto plate.

For the Fries

For the Fries

2.

Top fries with cheese curds (or tear off little chunks of mozzarella and roll into balls if cheese curds are not available).

Cheese curds (or fresh mozzarella for substitute)

Cheese curds (or fresh mozzarella for substitute)

3.

Pour gravy over the fries and cheese. Enjoy!

For the Gravy

For the Gravy

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