Hot appetizers · The home kitchen
Poutine
Poutine is about the meeting of hot fries, softening cheese and savory gravy. This home version begins with frozen fries so attention can go into a smooth beef gravy and quick assembly. It is a rich sharing side, best brought straight from the kitchen to the table. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Poutine recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Rest / chill
- 0 min
- Total
- 60 min
Ingredients
- 900 g frozen straight-cut fries
- 250 g fresh cheese curds
- 30 g unsalted butter
- 30 g plain flour
- 600 ml low-sodium beef stock
- 1 tsp Worcestershire sauce
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp fine salt, only if needed
Method
Heat the oven to the temperature printed on the fries packet. Spread fries over two trays and bake according to the packet, turning halfway, until crisp and deeply golden.
While fries cook, melt butter in a saucepan over medium heat. Stir in flour and cook for 2–3 minutes, whisking, until light brown and nutty-smelling.
Gradually whisk in beef stock until the mixture is smooth. Add Worcestershire sauce, onion powder and pepper.
Bring gravy to a simmer and cook for 8–10 minutes, stirring often, until it coats a spoon. Taste before adding any salt.
Divide piping-hot fries among four shallow bowls. Scatter cheese curds through each portion and spoon hot gravy over them. Serve at once while the curds soften and the fries still have crunch.
Make it your own.
- Keep the gravy hot before assembling.
- Cheese curds give the characteristic bite; cubed mozzarella is a practical but softer substitute.
- Add gravy just before eating so the fries do not turn soggy.