Québécois · Dinner

Poutine with beef gravy

Name: Poutine with beef gravy
Prep time: 35 min
Cook time: 45 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Québécois
Ingredients: 3 pounds russet potatoes; 6 cups peanut or canola frying oil; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups low-sodium beef stock, hot; 1 cup low-sodium chicken stock, hot; 1 tablespoon Worcestershire sauce; 1 teaspoon apple cider vinegar; 1/2 teaspoon black pepper; 1 teaspoon kosher salt, divided; 12 ounces very fresh white cheddar cheese curds, at room temperature

Double-fried russet potatoes layered immediately with room-temperature fresh cheese curds and peppery hot beef-chicken gravy for crisp, squeaky, saucy contrast.

About 2 hr 20 minTotal

About 1 hr 20 minActive

$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
Best starting point
Checkered Chef Half-Sheet Cooling Rack
View at Amazon
Another workable path: Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the rack to the recipe’s half-sheet footprint, then checked oven-safe material, grid spacing, cleanup, stable product identity, and the exact Amazon destination. Kwilt has not cooked with this rack.
Checkered Chef Half-Sheet Cooling Rack: The half-sheet footprint and close stainless grid support wings while allowing rendered fat to drain and hot air to circulate around them. Trade-off: Confirm the interior dimensions of your existing pan; nominal half-sheet accessories can vary enough to fit poorly.
Another workable path: Bake directly on a foil-lined rimmed sheet pan and turn the food during cooking; the underside will be less evenly crisp.
Sources
Amazon exact product listing
Nordic Ware half-sheet dimensions

Ingredients

1× recipe · Makes 4 servings

3 pounds russet potatoes
6 cups peanut or canola frying oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium beef stock, hot
1 cup low-sodium chicken stock, hot
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
1/2 teaspoon black pepper
1 teaspoon kosher salt, divided
12 ounces very fresh white cheddar cheese curds, at room temperature

Instructions

Cut potatoes into 3/8-inch fries and soak in cold water 1 hour. Drain and dry completely. Meanwhile melt butter, stir in flour 3 minutes until tan, then gradually whisk in both stocks. Add Worcestershire, vinegar, pepper, and 1/2 teaspoon salt; simmer until glossy but still pourable. Keep hot.
Heat frying oil to 325°F. Fry potatoes in batches 5 to 7 minutes until tender and pale. Drain on and cool at least 15 minutes.
Raise oil to 375°F. Fry again in batches until deep golden and crisp, 2 to 4 minutes. Drain briefly and season immediately with remaining salt.
Working fast, divide fries among warm shallow bowls, scatter room-temperature curds throughout rather than only on top, and ladle over enough steaming gravy to soften some curds while leaving others squeaky. Serve immediately.

QuébecQuébécois cooking traditions

From the table

About this recipe

Poutine emerged in rural Québec in the late 1950s and became defined by three parts served hot together: crisp fries, fresh squeaky cheese curds, and pourable brown gravy.

Poutine emerged in rural Québec in the late 1950s; exact inventor stories remain contested. Its non-negotiable triad is fries, fresh cheese curds, and hot brown gravy. Shredded cheese makes cheese fries, not classic poutine. Fresh curds should squeak and soften at the edges rather than dissolve completely. This Kwilt version follows the reviewed household adaptation: Follow the highly rated classic triad closely, using mixed beef-chicken stock for familiar casse-croûte-style gravy and assembly timing that preserves all three textures.

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