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Crispy Cheesy Poutine Recipe Easy Homemade Ultimate Comfort Food

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A classic Canadian comfort food featuring crispy fries, fresh cheese curds, and rich homemade gravy. This recipe is easy to make, perfect for family gatherings, and delivers a nostalgic, gooey-cheesy experience.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 grams), peeled or unpeeled based on preference
  • Vegetable oil or canola oil, for frying (about 4 cups / 1 liter)
  • Salt, to taste (preferably kosher salt)
  • 1 ½ cups (150 grams) cheese curds, fresh if possible (white cheddar curds recommended)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) beef broth (low-sodium recommended)
  • 1 cup (240 ml) chicken broth
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Optional: A pinch of garlic powder or onion powder

Instructions

  1. Prepare the Potatoes (15 minutes prep, plus soaking time): Wash and peel the russet potatoes if preferred. Cut into ½-inch thick fries. Soak in cold water for at least 30 minutes or up to 2 hours to remove excess starch.
  2. Dry the Potatoes (5 minutes): Drain and pat fries thoroughly dry with towels to prevent oil splatters and ensure crispiness.
  3. First Fry (Blanching) (7-8 minutes): Heat oil to 300°F (150°C). Fry potatoes in batches for about 5 minutes until soft but not browned. Remove and drain on paper towels.
  4. Make the Gravy (15 minutes): Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux. Gradually whisk in beef and chicken broth, soy sauce, and Worcestershire sauce. Simmer and thicken for 8-10 minutes. Season with salt, pepper, and optional garlic or onion powder. Keep warm.
  5. Second Fry (Crisping) (5-7 minutes): Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crispy, about 3-4 minutes per batch. Drain and immediately sprinkle with salt.
  6. Assemble the Poutine (5 minutes): Place crispy fries on a plate, scatter cheese curds evenly, then ladle hot gravy on top so curds melt but retain their squeak. Serve immediately.

Notes

Double frying is essential for crispy fries. Use fresh cheese curds for the signature squeak. If gravy is too thick, whisk in broth to loosen. For gluten-free, substitute flour with cornstarch and use gluten-free soy sauce. Sweet potato fries can be used with adjusted frying time. Store fries, cheese, and gravy separately if making ahead.

Nutrition

Keywords: poutine, crispy fries, cheese curds, homemade gravy, comfort food, Canadian recipe, cheesy poutine, easy poutine

Find it online: https://bitefuljoy.com/crispy-cheesy-poutine-recipe-easy-homemade-ultimate-comfort-food/