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Poutine arrives at the table steaming, with golden fries still sizzling beneath pools of rich brown gravy and scattered cheese curds that squeak between your teeth. This dish emerged in rural Quebec during the 1950s, invented at a small chip stand when a customer asked for fries with gravy and cheese curds combined. The genius of poutine lies in its simplicity: hot, crispy fries meet warm gravy that soaks into their crevices while cheese curds melt partially from the heat, creating an interplay of textures and temperatures. From its humble origins as a quick snack, poutine has become Quebec's most iconic contribution to Canadian comfort food.
Preheat your oven to 425°F (220°C).
Toss the cut potatoes with vegetable oil and salt.
Spread them in a single layer on a baking sheet.
Bake for 30-35 minutes, or until the fries are golden brown and crispy, turning once during cooking.
In a medium saucepan, melt the butter over medium heat.
Stir in the flour and cook, stirring constantly, for about 1-2 minutes until it forms a roux and turns a light golden color.
Gradually whisk in the beef or chicken broth and water, ensuring there are no lumps.
Stir in the soy sauce and bring the mixture to a simmer. Cook for about 5-7 minutes, or until the gravy thickens.
Season with salt and black pepper to taste.
Place a layer of hot, crispy fries on a serving plate or dish.
Sprinkle the cheese curds evenly over the fries.
Pour the hot gravy over the fries and cheese curds, making sure the cheese curds begin to melt.
Serve the poutine immediately while the fries are still hot and the cheese curds are melting.
Cheese curds are fresh, unaged cheese made from milk curdled with enzymes. They have a squeaky texture and mild flavor, and they soften but don't fully melt when heated, which is what makes poutine work so well.
Poutine was invented in Quebec in the 1950s, likely in the small town of Drummondville. The first documented poutine appeared at Chez Tante Moufette when a customer requested fries, gravy, and cheese curds all together.
Russet or Yukon Gold potatoes are ideal because they're starchy enough to become crispy on the outside while staying soft on the inside. The high starch content is crucial for achieving that golden exterior.
The gravy must be savory and thick enough to coat the fries without making them soggy. This recipe uses beef broth for depth and a roux-based thickening technique that works better than plain cornstarch.
Poutine must be eaten immediately after assembly while the fries are hot and crispy. The contrast between hot fries and the gravy is essential to the experience.