Poutine Recipe

Poutine is a Canadian dish from Quebec consisting of french fries topped with fresh cheese curds and hot brown gravy. The combination sounds simple, and it is — but the balance of textures is what makes it work. The fries should be crispy enough to partially resist the gravy without going completely limp, the cheese curds should be fresh and squeaky and just beginning to soften from the heat of the gravy, and the gravy should be dark, savory, and poured on at the last moment. The fries are ideally double-cooked: a first fry at lower temperature to cook them through, then a second fry at higher heat to crisp the exterior. This produces a fry that stays crunchier longer once the gravy is added. Season generously with salt immediately after frying while the surface is still hot. Thick-cut fries hold up better than thin ones under the weight of the toppings. Cheese curds are the one ingredient that matters most for authenticity. Fresh cheese curds have a springy texture and a mild, milky flavor — they're different from any aged or processed cheese and cannot really be substituted. They should be used within a day or two of making for that characteristic squeak. In a pinch, fresh mozzarella torn into small pieces is the closest substitute. The gravy is a dark chicken or veal gravy, thickened with cornstarch or a roux. Season it with black pepper and a dash of Worcestershire sauce. It should be hot enough to warm the cheese curds without fully melting them — the goal is softened and starting to melt, not completely dissolved. Build the bowl quickly: fries, then curds, then gravy, and eat immediately.