Homemade Poutine Recipe | The Modern Proper (2024)

FAQs

How is poutine traditionally made? ›

The original appellation was 50-50: 50% fries and 50% cheese. The gravy was then added and the name "mixte" was adopted. The name "poutine" as we know it today appeared only when large restaurant chains started selling that product.

The classic Canadian poutine Americanized by loading it up with sautéed shredded sirloin, chopped bacon and sautéed mushrooms.

Butter: Use unsalted butter so you can control the amount of salt in the gravy. All-purpose flour: Equal parts flour and butter are combined to create a roux. This is what makes the gravy so thick and creamy! Beef broth: Use reduced sodium beef broth to prevent an overly salty gravy.

The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy. Unless you make your gravy from scratch you also don't need any kitchen equipment beyond a standard french fry cutter and commercial deep fryer.

The Dictionnaire historique du français québécois lists 15 meanings of poutine in Québécois and Acadian French, most of which are for kinds of food; the word poutine in the meaning "fries with cheese and gravy" is dated to 1982 in English. Other senses of the word have been in use since at least 1810.

(Raw or unpasteurized milk is banned in the United States, but luckily, cheese curds are 100 percent legal!) Once added, good bacteria called starter cultures and an enzyme called rennet begin to curdle the milk, with no trace of the sneaky ingredient found in shredded cheese.

A variant of poutine called Disco Fries is considered a classic New Jersey diner dish, using shredded Cheddar cheese or mozzarella in place of cheese curds.

Cheese Curds are sometimes breaded and deep fried especially in Wisconsin. Cheese curds are a main ingredient in Poutine, a Quebec dish in which cheese curds are served layered on top of french fries, and melting under steaming hot gravy.

Diced mozzarella is a good and readily available substitute for cheese curds; salted fresh mozzarella is probably closer in flavor, although commercial mozzarella has a bit more of the springy, rubbery texture of curds.

The hot fries and steaming gravy gently melt the cheese a bit; at first, the three elements are eaten alongside one another but as you get further into the bowl they meld more and more, changing each others' textures and flavors along the way.

Why do they call it poutine? ›

The word poutine is commonly believed to have originated from the English word pudding (or, in French, pouding), used to describe a mixture, typically messy, of various foods.

Gravy: Use a store-bought can of beef gravy or make your own at home. Fries: Russet potatoes work well for French fries, as they're extra starchy. Cheese curds: Cheese curds are key for authentic poutine. However, if you like, you can use shredded mozzarella cheese.

Your Arteries Will Clog

High triglyceride levels are a serious repercussion of high fat content in foods, and poutine is chock full of 'em. A large poutine, incredibly high in total fat, saturated fat, cholesterol, and refined carbs, can raise the triglyceride levels in your blood for 6-12 hours after consumption.

Traditionally in Quebec, which Poutine comes from cheese curd is used, but you can use mozzarella some people like the squeakiness of cheese curd rather than the easy way, mozzarella melts, and it taste.

There are versions of poutine that have meat, but the standard, “classic” poutine is only fries, gravy, and cheese curds.

poutine, a Canadian dish made of french fries topped with cheese curds and gravy. It first appeared in 1950s rural Québec snack bars and was widely popularized across Canada and beyond in the 1990s. Poutine may be found everywhere from fine dining menus at top restaurants to fast-food chains.

Even if you are strictly a person who eats fries with your hands, when it comes to poutine, a fork is the only way to go! The combination of lots of gravy and melted cheese is a mess to eat any other way.

Poutine is the definitive Canadian comfort food. It is a dish of French fries and cheese curds topped with a brown beef gravy. It emerged in Quebec, Canada in the late 1950s, and and was widely popularized across Canada in the 1990s. Poutine may be found everywhere in Canada from fast food chains to top restaurants.