Poutine

Why You’ll Love This Recipe

Poutine is the ultimate cozy food — warm, savory, and full of contrast. The crispy fries hold up beautifully under the rich, flavorful gravy, while the cheese curds offer a creamy, slightly chewy bite that melts just enough for the perfect finish. It’s incredibly comforting, easy to prepare, and endlessly customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes
• Vegetable oil (for frying)
• Cheese curds (white cheddar is traditional)
• Butter
• All-purpose flour
• Beef broth
• Chicken broth
• Salt and pepper
• Optional: garlic powder, onion powder, Worcestershire sauce for added gravy flavor

Directions

1. Prepare the fries:
   • Wash and peel the potatoes (optional), then cut into fries about ¼ inch thick.
   • Soak in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
   • Fry twice for best texture: first at 300°F (150°C) for 4–5 minutes to soften, then at 375°F (190°C) for 2–3 minutes until golden and crispy. Drain on paper towels and season with salt.
2. Make the gravy:
   • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
   • Gradually whisk in beef and chicken broth. Add seasonings and simmer for 5–10 minutes until thickened. Adjust salt and pepper to taste.
3. Assemble the poutine:
   • Place hot fries on a serving platter or dish.
   • Sprinkle with cheese curds evenly over the fries.
   • Pour hot gravy over the top, allowing it to partially melt the cheese curds.
   • Serve immediately while hot and gooey.

Servings and timing

This recipe yields about 4 servings.
Prep time: 30 minutes (plus 30 minutes soaking time if using fresh potatoes)
Cook time: 30 minutes
Total time: 60 minutes

Variations

• Pulled Pork Poutine: Add a layer of BBQ pulled pork on top for a smoky, meaty upgrade.
• Vegetarian Version: Use vegetable broth for the gravy and vegetarian-friendly cheese curds.
• Spicy Poutine: Add jalapeños or use a spicy gravy for a heat boost.
• Sweet Potato Poutine: Swap the russet potatoes for sweet potatoes for a sweet and savory combo.
• Mushroom Gravy: Replace beef/chicken broth with a rich mushroom-based gravy for a deep, umami flavor.

Storage/Reheating

Poutine is best enjoyed fresh, as the fries lose their crispness over time.
If you have leftovers, store the gravy and fries separately in airtight containers in the refrigerator for up to 3 days.
To reheat, bake the fries at 400°F (200°C) until crisp, warm the gravy in a saucepan, and assemble just before serving.

FAQs

What kind of cheese is used in traditional poutine?

Traditional poutine uses white cheddar cheese curds, known for their squeaky texture and mild flavor.

Can I use shredded cheese instead of curds?

You can, but it won’t have the authentic texture. If using shredded cheese, mozzarella or mild cheddar are good substitutes.

Why do the fries need to be double-fried?

Double frying ensures the fries are soft inside and crispy outside, which helps them hold up under the gravy.

Can I bake the fries instead of frying?

Yes. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through. While less crispy, baked fries still work well.

Is it okay to use store-bought gravy?

Yes, in a pinch. Heat it thoroughly and adjust seasoning if needed. Homemade gravy offers richer flavor and control.

What if I can’t find cheese curds?

Try cubed fresh mozzarella, torn burrata, or a mix of mozzarella and cheddar for a melty alternative.

Can I make the gravy ahead of time?

Absolutely. Store it in the refrigerator for up to 3 days and reheat gently before serving.

How do I prevent the fries from getting soggy?

Serve immediately after assembling and avoid overloading with gravy. Keep fries crispy by draining well after frying.

Can I freeze poutine?

It’s not recommended. The fries lose texture and the cheese curds don’t reheat well from frozen.

What can I serve with poutine?

Poutine is filling on its own but pairs well with grilled meats, burgers, or a crisp side salad.

Conclusion

Poutine is the ultimate comfort food, combining crispy fries, rich gravy, and creamy cheese curds into one unforgettable dish. Whether you’re recreating a classic Canadian experience or trying something new, this recipe is sure to satisfy. Simple, hearty, and packed with flavor, poutine is perfect for cozy nights or sharing with friends and family.

Poutine

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Poutine is a classic Canadian dish made with crispy fries, warm brown gravy, and squeaky cheese curds. Rich, comforting, and indulgent, it’s the perfect savory treat for any occasion.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Frying
• Cuisine: Canadian
• Diet: Halal

Ingredients

• 4 large Russet potatoes
• Vegetable oil (for frying, about 4 cups)
• 1 cup white cheddar cheese curds
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup chicken broth
• Salt and pepper, to taste
• Optional: 1/2 teaspoon garlic powder
• Optional: 1/2 teaspoon onion powder
• Optional: 1 teaspoon Worcestershire sauce

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Instructions

1. Wash and peel (optional) the potatoes. Cut into fries about ¼ inch thick. Soak in cold water for at least 30 minutes. Drain and pat dry.
2. Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again for 2–3 minutes until golden and crispy. Season with salt.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
4. Gradually whisk in beef and chicken broth. Add optional seasonings (garlic powder, onion powder, Worcestershire) and simmer for 5–10 minutes until thickened. Season with salt and pepper to taste.
5. Place hot fries on a serving platter. Sprinkle cheese curds evenly over the fries.
6. Pour hot gravy over the fries and curds. Serve immediately while hot and melty.

Notes

• Use freshly made fries for best results—frozen fries can work but may not stay as crispy under gravy.
• Traditional poutine uses white cheddar cheese curds, but you can substitute with mozzarella if needed.
• Double frying helps the fries hold up better under the gravy.
• Make the gravy in advance and reheat when ready to assemble.
• Serve immediately to preserve fry texture and melt the cheese curds slightly.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 1g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 35mg