Restaurants›St. Louis Bar & Grill›Classic Poutine Recipe

Classic Poutine Recipe

Inspired by St. Louis Bar & Grill

Time1h

Serves2

Our signature golden fries topped with cheese curds and gravy. Serves 2.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with CLASSIC POUTINE

Selected to pour

FLORIAN EAST POCKET FULL OF SHELLS

oyster stout, smooth as silk, slap a oyster salinity

smooth · salty · rich

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparing the Fries

Cutting the Potatoes

Peel the russet potatoes and cut them into fry shapes.

Soaking the Fries

Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

Frying the Fries

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels, then season with salt.

Making the Gravy

Preparing the Roux

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes until it forms a roux.

Adding Broth

Gradually whisk in the beef or vegetable broth, ensuring there are no lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.

Seasoning the Gravy

Add black pepper and salt to taste. Remove from heat.

Assembling the Poutine

Layering the Ingredients

Place a generous portion of fries on a plate, top with cheese curds, and drizzle with hot gravy.

Serving

Serve immediately while hot and enjoy your classic poutine!