Classic Poutine Recipe
The iconic Canadian poutine — crispy fries smothered in rich brown gravy and squeaky cheese curds. This authentic poutine recipe from Québec is the ultimate Canadian comfort food, perfect as a hearty snack or side dish.
About This Recipe
Poutine is Canada's most famous dish — a Québécois invention from the 1950s that has conquered the world. Three elements, perfectly balanced: crispy-outside, fluffy-inside fries; fresh, squeaky cheese curds that soften (but don't melt) in the hot gravy; and a rich, deeply savoury beef and chicken gravy. The cheese curds are not optional — they're the soul of poutine.
Ingredients
Serves 4
- 1 kgrusset potatoes(cut into thick-cut fries)
- 250 gfresh cheese curds(white cheddar curds if available)
- 2 litresvegetable oil(for frying)
- 2 tbspunsalted butter(for gravy)
- 2 tbspplain flour(for gravy)
- 400 mlbeef stock(for gravy)
- 200 mlchicken stock(for gravy)
- 1 tbspWorcestershire sauce
- 1 tspcider vinegar
- 1 tspblack pepper
Instructions
- 1
Prepare and blanch fries
Cut potatoes into 1cm thick fries. Soak in cold water 30 minutes, then drain and dry completely. Blanch in oil at 150°C / 300°F for 5 minutes until cooked but not coloured. Drain on paper towels.
Double-frying is what makes restaurant-quality fries — don't skip the blanch.
- 2
Make the gravy
Melt butter in a saucepan. Add flour and cook, stirring, 2 minutes until lightly golden. Gradually whisk in both stocks. Add Worcestershire and vinegar. Simmer 10 minutes until glossy and thick enough to coat a spoon. Season. Keep warm.
- 3
Crisp the fries
Increase oil to 190°C / 375°F. Fry the blanched fries in batches for 3–4 minutes until deeply golden and crispy. Season immediately with salt.
- 4
Assemble
Place hot fries in a bowl or on a plate. Add cheese curds. Pour very hot gravy over immediately — the hot gravy warms the curds until they just begin to soften (but should remain slightly squeaky). Serve at once.
Pro Tips
- →
Cheese curds must be fresh — old curds lose their squeak and don't behave the same.
- →
Serve immediately — poutine doesn't wait. The fries go soggy if left.
- →
The gravy must be very hot to properly warm (not melt) the cheese curds.
Variations
- •
Pulled pork poutine: top with slow-cooked pulled pork and pickled jalapeños.
- •
Vegetarian poutine: use mushroom gravy and add sautéed mushrooms.
Storage
Poutine doesn't store well — eat immediately. Components can be made ahead and assembled to order.
History & Origin
Poutine was invented in rural Québec in the late 1950s, with several establishments claiming to be first. Fernand Lachance of Warwick, QC, is widely credited with the 1957 invention. The dish was initially considered low-class but was rehabilitated in the 1980s when Montréal restaurants began offering gourmet versions. Today it's a national symbol served from food trucks to fine dining.
Frequently Asked Questions
What makes poutine different from cheesy fries?
Authentic poutine uses fresh cheese curds — not shredded or melted cheese — which remain slightly firm and squeaky under the hot gravy. The specific rich brown gravy is also distinctive.
Can I use shredded cheese instead of cheese curds for poutine?
Shredded cheese fully melts and gives a different result. For authentic poutine, fresh cheese curds are essential. They're increasingly available outside Canada.
What kind of gravy is used for poutine?
A classic poutine gravy is a rich, brown beef-chicken stock-based sauce thickened with a roux. It should be glossy and intensely savoury.
Where was poutine invented?
Poutine was invented in Québec, Canada, in the late 1950s. The dish is a foundational part of Québécois cuisine and a symbol of Canadian national identity.
Nutrition Facts
Per serving (400g) · 4 servings total
Time Summary
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