Montreal Style Poutine

Dive into the ultimate Canadian comfort food with this Montreal-Style Poutine recipe! Featuring golden, twice-fried Russet potatoes smothered in rich, homemade gravy and topped with squeaky cheese curds, this dish is a true indulgence. The silky beef and chicken stock-based gravy, thickened to perfection with a buttery roux, brings a savory depth of flavor to every bite. Crispy fries, perfectly seasoned, act as the ideal base for the cheesy, gooey, gravy-laden topping. This iconic Quebecois creation makes for a hearty appetizer, satisfying snack, or even a decadent main course. Serve it piping hot to recreate the authentic poutine experience right in your kitchen!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 2 cups Cheese curds
• 2 cups Beef stock
• 1 cup Chicken stock
• 2 tablespoons All-purpose flour
• 2 tablespoons Unsalted butter
• 4 cups Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash and peel the Russet potatoes. Cut them into 1/4-inch thick sticks for fries.

Step 2

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.

Step 3

While the potatoes soak, prepare the gravy. In a saucepan over medium heat, melt the butter.

Step 4

Whisk in the flour and cook for 2-3 minutes until the roux is golden brown and no longer raw-smelling.

Step 5

Gradually pour in the beef stock and chicken stock while whisking constantly to avoid lumps.

Step 6

Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy thickens to your desired consistency. Season with salt and black pepper. Set aside and keep warm.

Step 7

Drain the soaked potatoes and pat them completely dry using kitchen towels.

Step 8

Heat the vegetable oil in a large, heavy-bottomed pot or fryer to 325°F (165°C). Fry the potatoes in batches until they are soft but not browned, about 4-5 minutes per batch. Remove and drain on paper towels.

Step 9

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until they are golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Step 10

Season the fries with a pinch of salt while they are still hot.

Step 11

To assemble the poutine, place a layer of hot fries on a plate or serving dish.

Step 12

Sprinkle a generous portion of cheese curds over the fries.

Step 13

Ladle the warm gravy over the cheese curds and fries, ensuring everything is well-coated.

Step 14

Serve immediately and enjoy your Montreal-style poutine!

Nutrition Facts

Serving size	3245.2 grams (3245.2g)

Amount per serving	% Daily Value*
Calories	9784

Total Fat 952.90g	1222%
Saturated Fat 183.90g	920%
Polyunsaturated Fat 537.60g
Cholesterol 345mg	115%
Sodium 6165mg	268%
Total Carbohydrate 285.10g	104%
Dietary Fiber 21.50g	77%
Total Sugars 16.20g
Protein 115.40g	231%

Vitamin D 2IU	8%
Calcium 2118mg	163%
Iron 18mg	97%
Potassium 7218mg	154%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.3%

Protein: 4.5%

Carbs: 11.2%