Best 20 Poutine Recipes

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

POUTINE

Steps:

• Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

POUTINE

Steps:

• Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
• Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
• Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
• Put the fries in shallow dishes; top with the cheese curds and gravy.

CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE

Steps:

• Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
• Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
• Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

POUTINE GRAVY

Steps:

• Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
• Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
• Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
• Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
• Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

MIXED GRAVY POUTINE RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
• On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
• Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
• Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
• Bake for 25 minutes, flipping halfway through, until golden brown.
• In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
• Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
• Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
• Transfer to a dish and serve immediately.
• Enjoy!

MONTREAL STYLE POUTINE

Steps:

• Set the oven to 400 degrees F.
• Pour 1 tablespoon of vegetable oil onto a baking sheet. Spread the oil around, then spread out the sticks of sliced potato. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. Use your hands to ensure the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes.
• Meanwhile, prepare the gravy. Melt the butter in a saucepan on medium heat. Add the shallot and garlic. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. Add a little broth if gets too clumpy.
• Let the mixture cook until it turns light brown. Add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. Taste it, adding salt and pepper as needed. Turn down the heat to very low, just enough to keep the gravy warm until the fries come out of the oven.
• Dice the cheese.
• After the fries have baked for 20 minutes, remove them from the oven. Lift them with a spatula and test their tenderness with a fork. If it goes through easily, the fries are ready. If you want them a little more crispy, flip them over and put them back in the over for a few more minutes.
• Once they're done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.

POUTINE PIZZA

Steps:

• Place flour in a large bowl. Whisk water, egg, yeast, and sugar together in a cup. Make a well in the flour and pour in yeast mixture. Stir until mixture forms a smooth dough, adding a small amount of flour or water if needed. Cover bowl with a towel; set aside to rise until doubled in size, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Spread French fries in a single layer on a baking sheet.
• Bake fries in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat and fry bacon pieces until browned, about 5 minutes; remove to drain on a paper towel.
• Spray a round pizza pan with baking spray.
• Punch down dough, and flatten onto pizza pan. For a stuffed crust, sprinkle about 1/4 cup shredded Mexican cheese blend around the edge of the dough, roll dough inward over cheese, and pinch dough to seal.
• Spread a thin layer of pizza sauce over dough. Spread fries over dough; pour gravy over fries as needed to cover. Top with remaining Mexican cheese blend. Sprinkle bacon pieces evenly over pizza.
• Bake in the preheated oven until cheese is bubbly and crust is golden, about 20 minutes.

POOR-MAN CANADIAN POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
• Warm gravy in saucepan or microwave.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes.
• Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them.
• Ladle gravy over the fries and cheese, and serve immediately.

POUTINE BURGERS

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve in buns with toppings.

POUTINE BURGER EH?

Steps:

• caramelize the onions (or at least cook them soft) in a pan and set aside.
• Mix ground beef with salt and pepper and form into 4 patties, grill to desired doneness.
• In the meantime, shred the cheese so it will melt better and slice the brioche buns and spread butter on each side, grill until lightly browned (you can also use just two buns if you want to do open faced sandwiches).
• Place cooked patties on the grilled buns. Add the shredded cheese then hot fries to each burger and pour on a generous helping of gravy and top with caramelized onions. Serve hot.

CHICKEN FRIES POUTINE RECIPE BY TASTY

Steps:

• Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
• In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
• In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
• Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
• Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1-2 minutes on each side, until fully cooked and golden. Drain on paper towels.
• Cook the McCormick Brown Gravy Mix according to the package directions.
• Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.
• Enjoy!

SHORT RIB POUTINE

Steps:

• Toss short ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown ribs on all sides. Transfer to a 3-qt. slow cooker, reserving drippings. , In same skillet, saute onion in drippings over medium heat until tender, 2-3 minutes. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan., In a small bowl, whisk reserved flour mixture, chili sauce, ketchup, Worcestershire sauce, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs., Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with 2 forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or cool slightly and puree in a blender; return to slow cooker to heat through.), Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese curds.

POUTINE STYLE SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 16x16-inch baking dish.
• Spread 1/3 of sliced potatoes in the prepared baking dish. Sprinkle potatoes with 1/3 of seasoning mix; top with 1/3 the mozzarella cheese. Continue layering with remaining potatoes, seasoning, and cheese.
• Pour gravy evenly over potato mixture to cover.
• Bake in the preheated oven until casserole is bubbly and potatoes are tender, about 45 minutes.

AUTHENTIC CANADIAN POUTINE

Steps:

• 1. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
• 2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
• 3. Add the garlic and cook for a further 30 seconds.
• 4. Add the beef and chicken broth and bring to a boil, stirring with a whisk.
• 5. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens.
• 6. Season with pepper. Taste and add additional salt, if necessary, to taste.
• 7. Make ahead and re-warm or keep warm until your fries are ready.
• 8. For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks.
• 9. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours.
• 10. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300F.
• 11. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
• 12. Add your fries to the 300F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned.
• 13. Remove potatoes from oil and scatter on a wire rack.
• 14. Increase oil temperature to 375F.
• 15. Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown.
• 16. Remove to a paper towel-lined bowl.
• 17. To Prepare Poutine: Add your fried or baked fries to a large, clean bowl.
• 18. Season lightly with salt while still warm.
• 19. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
• 20. Add the cheese curds and toss with the hot fries and gravy.
• 21. Serve with freshly ground pepper. Serve immediately.
• 22. Note: Torn chunks of mozzarella cheese would be the closest substitution for white cheddar cheese curds. Other cheddar doesn't impart the same flavor. Don't use grated cheese because you want the chunks of cheese in your gravy.

HASH BROWN POUTINE #SP5

Steps:

• Cook hash browns as per directions on the bag.
• Plate, top with cheese and pour warm gravy on top to melt the cheese.
• Enjoy!

PERFECT BAKED POUTINE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine extra-virgin olive oil, salt, black pepper, garlic powder, and parsley in a large zip lock bag; add cut red potatoes and shake until potatoes are covered.
• Line a cookie sheet with foil; lightly cover with oil. Arrange potatoes on cookie sheet. Bake potatoes, flipping every 20 minutes, until golden brown, about 45 minutes to 1 hour. Transfer fries to a large bowl.
• Whisk brown gravy mix with chicken broth in a saucepan, place over medium heat, and bring to a boil, whisking often. Reduce heat to low; simmer for 1 minute, continuing to whisk. Let stand off the heat for 1 minute for gravy to thicken.
• Layer cheese curds over fries and top with prepared gravy.

POUTINE WITH DARK SAUSAGE GRAVY

Steps:

• For the gravy: Heat the oil in a skillet over medium heat. Add the garlic and the sausage, breaking up the latter with a spoon or fork and letting it brown until fully cooked. Transfer to a plate with a slotted spoon and set aside.
• Add the onions and the butter to the skillet. Saute until the onions are dark brown and caramelized. Add the flour, a little at a time, and cook, stirring constantly, to make a dark roux, 6 to 10 minutes¿don't let it burn, but it should be nice and dark.
• Slowly add the milk and beef stock, stirring vigorously to work it all together. Add salt and pepper to taste.
• Add the cooked sausage to the gravy; stir well. Simmer for a minute or two, until the gravy reaches the desired consistency.
• For the poutine: Fry the steak fries in vegetable oil until crispy.
• Serve the fries covered in sausage gravy and cheese curds. Pop in the oven to melt the cheese curds, if necessary.

SWEET POTATO POUTINE

Steps:

• Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
• Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.
• In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
• Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner.
• Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.
• Place the fries on a plate, top with the cheese curds and smother with hot gravy.

PAPAS A LA HUANCAINA, POUTINE STYLE

Steps:

• 1. Combine the cream cheese, evaporated milk and aji past in a blender until smooth and set aside, this is the huancaina sauce. Huancaina is a spicy creamy sauce in everyday cuisine in parts of Peru, most times salt and crackers are added to the sauce but to use on poutine I prefer it this way.
• 2. Divide the french fries into 2 - 8 ounce cast iron skillets for individual or shared servings, top with the cheese curds and place into an oven at 350 for 5 minutes to melt the cheese.
• 3. Remove from the oven and immediately ladle 3/4 cup of the huancaina sauce (this is at room temperature - do not heat) on each batch of potatoes top with a poached egg and garnish with cherry tomatoes and scallions.