Crispy Potato Puffs with Cheese Curds and Au Jus (Poutine Inspired)
Crispy Potato Puffs with Cheese Curds and Au Jus
Every once in a while a dish comes together because of two completely unrelated memories.
The first is from my time working at Palace Kitchen in Seattle. We made Parisian gnocchi constantly. It’s one of those recipes that gets burned into your brain after making it enough times. Water, butter, flour, eggs. Over and over. Once you’ve made enough batches, you stop needing a recipe.
The second memory is much more recent.
I was up in Vancouver, BC and had some incredible poutine. Ever since that trip I’ve been craving it. There’s something about hot gravy, squeaky cheese curds, and potatoes that just hits every time.
So naturally I started thinking.
What would happen if I combined the two?
Instead of fries, I folded steamed Yukon Gold potatoes into a classic Parisian gnocchi dough, added aged white cheddar and dried scallions, then scooped and fried them until golden brown and crisp. The result was somewhere between a potato puff, a cheese doughnut, a pomme dauphine, and a giant gnocchi.
Honestly, they’re ridiculous.
Crispy on the outside. Soft and cheesy in the center. Tossed with cheese curds and finished with a rich au jus.
If you’re craving poutine but want something a little different, this might be my favorite version yet.
Why These Potato Puffs Work
Traditional Parisian gnocchi is made from pâte à choux.
By combining equal parts steamed Yukon Gold potatoes and Parisian gnocchi dough, you get something incredibly light while still maintaining that rich potato flavor.
The potatoes keep the interior soft and fluffy.
The pâte à choux creates steam as it fries, helping the puffs expand and stay airy.
The aged white cheddar melts throughout the dough while the cheese curds stay distinct, giving you all the best parts of a great poutine.
Ingredients
Parisian Gnocchi Dough
- 170 g water (¾ cup)
- 85 g unsalted butter (6 tablespoons)
- Pinch kosher salt
- 155 g all-purpose flour (1¼ cups)
- 3 large eggs
Potato Puff Mixture
- 500 g steamed Yukon Gold potatoes, riced (about 1 pound or 8 to 10 small potatoes)
- 500 g prepared Parisian gnocchi dough
- 115 g aged white cheddar, shredded (about 1 cup)
- 15 g dried scallions (about ½ cup)
- 1 tablespoon freshly cracked black pepper
- Kosher salt to taste
For Frying
- Rice bran oil, or another neutral frying oil
- Oil temperature: 350°F
For Serving
- Cheese curds, as much as you’d like
- Chopped chives or scallions
- Fresh cracked black pepper
- Au jus
I have a full au jus recipe and video coming this week. Once it’s live, I’ll link it here because it’s the same rich gravy I used for this dish.
How to Make Potato Puffs
Step 1: Make the Parisian Gnocchi Dough
In a saucepan combine:
- Water
- Butter
- Salt
Bring to a boil.
Add the flour all at once and stir continuously until a dough forms.
Continue cooking for another minute or two to cook off the raw flour flavor.
Transfer to a mixer fitted with a paddle attachment.
Mix on medium-high speed.
Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
The finished dough should be smooth, glossy, and thick.
You should end up with roughly 500 grams of dough.
Step 2: Steam and Rice the Potatoes
Steam the Yukon Gold potatoes until fork tender.
While still warm, pass them through a potato ricer.
Measure out 500 grams.
The equal ratio of potato to gnocchi dough is what makes this recipe work.
Step 3: Mix the Dough
In a large bowl combine:
- 500 g riced potatoes
- 500 g Parisian gnocchi dough
- Shredded aged white cheddar
- Dried scallions
- Black pepper
- Salt
Mix until fully incorporated.
The mixture should be thick, smooth, and scoopable.
Step 4: Fry the Potato Puffs
Heat rice bran oil to 350°F.
I used a small portion scoop, roughly the size of a melon baller.
A little trick: dip the scoop into the hot oil between portions. It helps release the dough much more easily.
Carefully scoop portions into the oil.
Fry until deeply golden brown and crisp all over.
Transfer to a wire rack or paper towels.
Season lightly with salt.
Step 5: Build the Poutine
Place the hot potato puffs into a bowl.
Add plenty of cheese curds.
Transfer everything to a serving platter.
Finish with:
- Chopped chives
- Fresh cracked pepper
- Warm au jus
Serve immediately.
Chef’s Notes
Why steam instead of boil?
Steaming keeps excess water out of the potatoes.
The drier the potato, the lighter the final puff.
Why Yukon Gold?
They have enough starch to hold together while still staying buttery and creamy.
Can I make these ahead?
Yes.
You can make the dough a day ahead and keep it refrigerated.
Fry just before serving for the best texture.
What are these closest to?
If you’ve ever had pommes dauphine, they’re in that family.
Think of them as a cross between:
- Pomme dauphine
- Parisian gnocchi
- Cheese puffs
- Poutine
Frequently Asked Questions
What is Parisian gnocchi?
Parisian gnocchi is a French-style gnocchi made from pâte à choux instead of potato dough. The result is lighter and more delicate than traditional potato gnocchi.
Can I bake these instead of frying?
You can, but frying creates the crisp exterior that makes this recipe special.
What cheese works best?
Aged white cheddar in the dough and fresh cheese curds for serving.
What gravy should I use?
A rich beef or chicken au jus works best. The thinner consistency coats the puffs better than a thick gravy.
Final Thoughts
This recipe started as me chasing a poutine craving after a trip to Vancouver and ended up becoming one of my favorite potato dishes I’ve made in a long time.
The Parisian gnocchi dough keeps them light. The Yukon Gold potatoes keep them creamy. The aged cheddar melts into every bite. Then the cheese curds and au jus bring everything back to poutine territory.
They’re weird in the best possible way.
And if I’m being honest, I might like them more than fries.
Crispy Potato Puffs with Cheese Curds and Au Jus (Poutine Inspired)
Ingredients
Parisian Gnocchi Dough
- 170 g water ¾ cup
- 85 g unsalted butter 6 tbsp
- Pinch of kosher salt
- 155 g all-purpose flour 1¼ cups
- 3 large eggs
Potato Puff Mixture
- 500 g steamed Yukon Gold potatoes riced (about 1 lb or 8 to 10 small potatoes)
- 500 g prepared Parisian gnocchi dough
- 115 g aged white cheddar shredded (about 1 cup)
- 15 g dried scallions about ½ cup
- 1 tbsp freshly cracked black pepper
- Kosher salt to taste
For Frying
- Rice bran oil or another neutral frying oil
- Oil temperature: 350°F
For Serving
- Cheese curds as desired
- Chopped chives or scallions
- Fresh cracked black pepper
- Warm au jus
Instructions
- Combine the water, unsalted butter, and a pinch of kosher salt in a saucepan over medium heat. Bring to a boil.
- Add the all-purpose flour all at once and stir continuously until a smooth dough forms. Continue cooking for 1 to 2 minutes to remove the raw flour flavor.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-high speed to release some of the steam.
- Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Continue mixing until the Parisian gnocchi dough is smooth, glossy, and thick. You should have approximately 500 g of dough.
- Steam the Yukon Gold potatoes until fork tender. While still warm, pass them through a potato ricer and measure out 500 g of riced potatoes.
- In a large bowl, combine the riced potatoes, prepared Parisian gnocchi dough, shredded aged white cheddar, dried scallions, freshly cracked black pepper, and kosher salt. Mix until fully incorporated. The potato puff mixture should be thick, smooth, and scoopable.
- Heat rice bran oil or another neutral frying oil to 350°F.
- Using a small portion scoop or melon baller, dip the scoop into the hot oil between portions to help release the dough. Carefully scoop portions of the mixture into the hot oil.
- Fry the potato puffs until deeply golden brown and crisp on all sides. Transfer to a wire rack or paper towel-lined tray and season lightly with kosher salt while still hot.
- Place the hot potato puffs into a serving bowl and add plenty of cheese curds. Transfer to a serving platter and finish with chopped chives or scallions, fresh cracked black pepper, and warm au jus.
- Serve immediately while the potato puffs are hot and crisp and the cheese curds begin to soften.
