Poutine (Copycat)

Name: Poutine (Copycat)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Russet potatoes (about 900 g, 3 to 4 medium); peanut or other frying oil (for frying); 1 to 1.5 cups white cheddar cheese curds (torn mozzarella works as a substitute); 3 tbsp cornstarch (for the gravy); 2 tbsp water (for the gravy); 6 tbsp unsalted butter (for the gravy); 1/4 cup plain flour (for the gravy); 20 oz beef broth (about 600 ml); 10 oz chicken broth (about 300 ml); salt and black pepper (to taste)

Independent copycat-style recreation, not Boston Pizza’s official recipe (theirs is a trade secret) and not affiliated with Boston Pizza. This is a home version inspired by the menu item, worked out for a normal home kitchen.

A home version of the classic poutine: thick-cut fries, cheese curds softened by hot gravy, served straight away while the fries are still crisp. The fries are double-fried, so start the potatoes soaking at least an hour ahead. It has not been kitchen-tested for this site yet, so treat quantities as a starting point. The home cost below is an estimate for the ingredients listed, per serving.

Servings

20 min

Prep

25 min

Cook

45 min

Total

Medium

Difficulty

560

Est. calories / serving

What it costs: restaurant vs home

Option	Cost
Classic Poutine at Boston Pizza (typical price, from the menu page)	$13.49
This home version, per serving	$2.75
You save	$10.74 (80%)

Restaurant price is the typical figure from our Boston Pizza menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.

Ingredients

Amount	Ingredient	Note
2 lb	Russet potatoes	about 900 g, 3 to 4 medium
n/a	peanut or other frying oil	for frying
1 to 1.5 cups	white cheddar cheese curds	torn mozzarella works as a substitute
3 tbsp	cornstarch	for the gravy
2 tbsp	water	for the gravy
6 tbsp	unsalted butter	for the gravy
1/4 cup	plain flour	for the gravy
20 oz	beef broth	about 600 ml
10 oz	chicken broth	about 300 ml
n/a	salt and black pepper	to taste

Method

Cut the potatoes into half-inch sticks and soak them in cold water for at least 1 hour, then drain and pat dry.
For the gravy, dissolve the cornstarch in the water. Melt the butter, cook the flour in it for about 5 minutes until golden, then whisk in both broths and bring to a boil.
Thicken the gravy with part of the cornstarch mixture, stirring until it coats a spoon, then keep it hot.
Fry the potatoes twice: first at about 150 degrees C for 5 to 8 minutes until just cooked but not browned, then drain and rest for a few minutes.
Fry again at about 190 degrees C until golden and crisp, then drain and season with salt.
Put the hot fries in a bowl, toss with a ladle of hot gravy, add the cheese curds and toss again so they soften, then serve immediately with freshly ground pepper.

Tips

The gravy must be piping hot when it hits the fries, or the curds will not soften.
Keep the curds at room temperature while you cook; cold curds stay squeaky instead of melting slightly.
Serve immediately, poutine goes soggy within minutes of the gravy going on.

Allergen caution: whether the home version contains allergens depends entirely on the ingredients and brands you use. Check every label, and take extra care with shared surfaces and frying oil if anyone eating has an allergy.

Recipe credit: adapted in our own words from the tested recipe by Seasons and Suppers. Their Authentic Canadian Poutine recipe was the reference point for the gravy method and the double fry here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at Seasons and Suppers.

See the full Boston Pizza menu & prices The original item: Classic Poutine