Homemade Poutine

I can assure you that poutine is one of the most delicious comfort foods ever!

A plate of hot french fries is topped with cheese curds and hot brown gravy. The gravy melts the cheese for the ultimate goodness.

Poutine originated in Quebec in the 1950s, although, like many dishes, the true origin is debated.

A plate of poutine with ketchup next to it

Flavor: The key to a great poutine recipe is having a rich brown gravy!
Prep note: The gravy can be made 48 hours ahead and reheated for serving.
Time-Saving Tip: Poutine can be made with homemade French fries that have been baked, deep-fried, or air-fried, but to save time, frozen fries can be used!

Ingredient Tips for Poutine

French Fries: Use oven fries, deep fry your own french fries, or make air fryer french fries (or even use frozen if you’re in a hurry). If making homemade fries, choose starchy potatoes like russets so they’re crispy on the outside and fluffy inside.
Poutine Gravy: The ‘sauce’ on poutine is a rich brown gravy. It should be hot so it can melt the cheese. Beef gravy if my preference but any leftover gravy can be used.
Cheese Curds: While many people think cheese curds are mozzarella, they’re actually cheddar cheese and have a mild salty flavor. Cheese curds will not melt entirely in Poutine; instead, they add a chewy texture to the dish…and good cheese curds squeak as you eat!

Store-bought cheese curds are sold in bags and are often found in the deli area and not always in the dairy case. If you don’t see them, ask at the store where they are because most stores do carry them.

Variations

Depending on where you are in Canada (or the US), poutine can come in different forms but always with the same three ingredients: fries, gravy/sauce, and cheese curds.

Fries: Waffle fries, wedge fries, string fries, tater tots, or sweet potato fries are sometimes used, but good ol’ french fries are traditional.
Toppings: For a heartier Poutine, a topping of pulled pork, chopped bacon, ground sausage, or seasoned taco meat is an option.
Cheese: Squeaky cheese curds are used for poutine but can be hard to find, depending on where you live. If you can’t get cheese curds, you can substitute with cubes of very mild cheddar or mozzarella (although it is technically not poutine if not made with cheese curds).

How to Make Poutine

Cut potatoes into equally sized pieces & soak in cold water to remove excess starch.
Season with oil, salt & pepper, & bake or air fry in batches (full recipe below).
Cook onion in a skillet until tender. Add seasonings.
Add beef broth & water, whisking until smooth. Simmer until thickened.

To Assemble and Serve

Assemble poutine by placing hot fries on a plate or even in a paper boat or bowl and top with cheese curds. Pour hot gravy over the top and serve immediately. While it’s very controversial, I love adding ketchup when I serve them.

Holly’s Tips

Cheese curds are best served at room temperature, so set them out while the rest of the dish is prepared.
Ensure the fries and the gravy are hot so the cheese curds melt a bit.
Have lots of napkins on hand!

Did you make this homemade Poutine? Leave a rating and a comment below.

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Crispy fries are topped with cheese curds and smothered in a flavorful gravy to create this Canadian classic!

Prep Time 15 minutes

Cook Time 45 minutes

Soak Time 30 minutes

Total Time 1 hour 30 minutes

Cook ModePrevent your screen from going dark

To Make the French Fries

Preheat oven to 375°F and line a large baking sheet with parchment paper.
Wash and cut potatoes into ¼” fries. Soak fries in cold water for at least 30 minutes, then dry thoroughly using paper towels or a clean kitchen towel.
In a large bowl, toss fries with olive oil and seasoned salt. Spread on the prepared baking sheet in a single layer.
Bake for 20 minutes. Increase the oven temperature to 425°F, stir the french fries, and continue baking until golden brown, about 20 to 25 minutes.

To Make the Gravy

While the fries bake, heat one teaspoon olive oil in a saucepan over medium heat. Cook diced onion until tender.
Add minced garlic, thyme, and pepper to the saucepan. Cook the mixture for 2 minutes. Whisk in the butter until melted. Stir in flour, cooking the roux for 4 to 5 minutes or until browned.
Gradually add the condensed beef broth and 1 cup of water to the saucepan, whisking until smooth after each addition.
Bring the mixture to a boil, then reduce to a simmer for 2 minutes. Strain the gravy through a mesh strainer into a pot.

Remove cheese curds from the fridge to come to room temperature. This helps it melt when the hot gravy is poured over the top.
Ensure the fries and the gravy are hot so the cheese curds get melty.
Use condensed beef broth (or chicken broth or chicken stock if desired) for full flavor.
Short Cut Tips

Fries can be cooked in the air fryer or deep fryer.
Homemade fries can be replaced with frozen fries.
Leftover gravy or packaged gravy can be used in place of homemade brown gravy.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Side Dish, Snack

Cuisine Canadian

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