Canadian Poutine

This popular Quebec Canadian Poutine is delicious with extra-crispy fries, melted cheese curds, and beefy gravy. The result is pure magic, and one everyone should try. I like to make it on a big baking sheet or in a big ovenproof skillet to warm the cheese curds right before I ladle on the gravy.

This is a hearty side, so it does not need much to accompany it to make it a complete meal. I like to serve it with something light, like a club sandwich or a broiled tomato sandwich.

What is Poutine?

It is a popular Canadian dish consisting of a bed of crispy fries covered with cheese curds and topped with rich brown gravy. Good-quality cheese curds are best (and authentic) for this recipe, but cubes of mozzarella work as well. The cheese curds won’t completely melt, but they will get ooey, gooey, stretchy, and a bit chewy.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Cheese curds: Not all grocery stores sell cheese curds, so call ahead. If you have a wine and cheese store, call and see if they carry them.
• Russet potatoes: You can substitute air fryer, waffle, or any frozen French fries for the fried French Fries.
• Broth: Preferably low sodium. I use both chicken and beef, but you can use all of one or the other.
• Salt: Watch your added salt with the fries and gravy, as this dish can quickly overload with sodium.

How to Make Poutine

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by washing and cutting the potatoes into 1/4-inch fries. Soak in a large bowl full of cold water for about 45 minutes. Drain thoroughly and dry with paper towels. Heat a few inches of vegetable oil in a Dutch Oven, heavy pot, or deep fryer to 325 degrees. For best results, use a frying or candy thermometer. Cook the fries for about 5-7 minutes. You can also cook them in an air fryer. Remove the fries and put them on paper towels to drain. Work in batches, so you don’t crowd the fryer.

Increase the heat on the oil to 360 degrees. Fry the potatoes again until they are golden brown and extra crispy. Remove to paper towels to drain and work in batches. 

Meanwhile, add the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire Sauce to a small saucepan over medium-low heat. Bring it to a low boil (just above a simmer), whisking frequently. In a small bowl, whisk together the cornstarch and water. Now whisk it into the broth mixture. Bring it back to a low boil and cook until thickened.

To assemble, sprinkle the cheese curds over the fries and pop them in the oven for a few minutes. Then spoon the gravy over the top. Serve promptly while the fries are crisp, the cheese is warm and gooey, and the gravy is hot.

Preparation Tips

See the complete list of ingredients below on the recipe card.

• Remove the cheese curds from the refrigerator and let them come to room temperature while making the rest of the recipe.
• Top with crisp cooked bacon, pulled pork, or browned ground sausage for even more flavor. 
• You can prepare the gravy up to 2 days in advance and reheat it in a microwave-safe bowl in the microwave.
• Place the poutine in a foil tent on a baking sheet to reheat. Then place it in a preheated 400-degree oven for 10-12 minutes or until heated through. But remember, poutine is always best served fresh and hot while the fries are still crisp.

Try These Next

Poutine Recipe

A popular Quebec Canadian Poutine dish with crispy homemade fries, warm, stretchy fresh cheese curds, and flavorful rich beefy gravy.  If you are short on time simply substitute frozen French fries.

4.97 from 33 votes

Print Pin Rate

Course: side

Cuisine: Canadian

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 servings

Calories: 440kcal

Author: Beth Pierce

Ingredients

• 4 medium to large Russet Potatoes
• vegetable oil
• 8 ounces white cheddar cheese curds can sub mozzarella cheese cubes

Gravy

• 1½ cups beef broth or beef stock
• ½ cup chicken broth or chicken stock
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 teaspoons Worcestershire Sauce
• ¼ cup cold water
• 2½ tablespoons cornstarch
• Salt to taste
• Freshly ground black pepper to taste

Instructions

• Wash and cut potatoes into 1/4-inch thick fries.  Soak in a large bowl full of cold water for about 45 minutes. Dry very thoroughly and dry with paper towels.  Heat 1½-2 inches of vegetable oil in a Dutch Oven, heavy pot, or deep fryer to 325 degrees. Cook the fries for 5-7 minutes. Remove to paper towels to drain. Work in batches, so you don't crowd the fryer.
• Heat the oil to 360 degrees. Fry the potatoes again until they are golden brown and extra crispy. Remove to paper towels to drain and work in batches.
• Meanwhile, add the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire Sauce to a small saucepan over medium heat.  Bring it to a low boil (just above a simmer), whisking frequently.  In a small bowl, whisk together the water and cornstarch. Whisk it into the broth mixture.  Bring back to a low boil and cook until thickened. Salt and pepper to taste.
• To assemble, sprinkle the cheese curds over the fries and pop them in a 450-degree oven for 3-4 minutes. Spoon the hot gravy over the top. For best results, serve promptly.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Your fries will not stay crispy.

Nutrition

Calories: 440kcal | Carbohydrates: 30g | Protein: 13g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 52mg | Sodium: 505mg | Potassium: 674mg | Fiber: 2g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 8mg | Calcium: 293mg | Iron: 2mg

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