Classic Poutine Feed for the Crew

Name: Classic Poutine Feed for the Crew
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 6.4 lb russet potatoes; 1.6 gal vegetable oil; 3.2 cups beef broth; 3.4 tbsp beef drippings or butter; 1/4 cup all-purpose flour; 7/8 tbsp Worcestershire sauce; 7/8 tsp garlic powder; 1.6 lb cheese curds; 1 3/4 tbsp kosher salt; 7/8 tsp black pepper

Double-fried fries with beef gravy and cheese curds for ten

Prep: 35 min
Cook: 40 min
Serves 8
Difficulty: medium

Russet potatoes are cut thick, fried twice until shatter-crisp, then topped with hot beef gravy and squeaky cheese curds. Serve immediately on platters because poutine waits for no one—not even the captain.

Why crews like it: Poutine is the ultimate Canadian hall comfort food. Crisp fries, rich gravy, and melting curds hit every craving after a cold call. This is the real deal—no poached eggs, no pulled pork gimmicks.

680Cal

18gProtein

72gCarbs

36gFat

Ingredients

6.4 lb russet potatoes
1.6 gal vegetable oil
3.2 cups beef broth
3.4 tbsp beef drippings or butter
1/4 cup all-purpose flour
7/8 tbsp Worcestershire sauce
7/8 tsp garlic powder
1.6 lb cheese curds
1 3/4 tbsp kosher salt
7/8 tsp black pepper

Instructions

Cut and soak fries: Cut potatoes into thick fries, soak in cold water 30 minutes, then drain and dry completely on towels.
First fry: Blanch fries in 325°F oil 4–5 minutes until soft but not browned. Drain, cool on racks at least 20 minutes. Target oven/smoker temperature: 325°F.
Build beef gravy: Melt drippings, whisk in flour, cook 2 minutes, then whisk in broth, Worcestershire, and garlic powder. Simmer until thick enough to coat a spoon.
Second fry: Fry blanched potatoes at 375°F until deep golden and crisp, 3–4 minutes. Drain, salt immediately. Target oven/smoker temperature: 375°F.
Assemble and serve: Pile hot fries on platters, scatter curds, ladle hot gravy over top, and serve at once with pepper mills on the table.

Tonight's spread

Classic poutine platters with extra gravy on the side.
Simple vinegar coleslaw to cut the richness between bites.

Hall tips

If curds are unavailable, use whole-milk mozzarella torn into chunks—never pre-shredded.
A splash of apple cider vinegar in gravy adds Quebec-style tang.
Vent the fryer area—poutine night smokes up the hall fast.

Meal prep

Par-fry potatoes earlier in the day and finish-fry at service. Gravy must be hot enough to soften curds but not so hot it breaks them to mush. Work in batches so fries stay crisp.

Leftovers

Honestly? Leftover poutine is a lost cause—plan portions tight.
Save gravy for hot beef sandwiches the next shift.

Deep fryer or heavy pot
Candy thermometer
Wire racks
Sauce pot
Sheet pans