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Classic Canadian Poutine

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Canadian poutine with crisp golden fries, fresh cheese curds, and glossy brown gravy in a white bowl.
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Poutine is Quebec’s famous comfort-food that fast became Canadian classic. It is built from three simple parts: crisp fries, fresh cheese curds, and hot brown gravy that softens the curds without completely melting them.

This version bakes the fries until deeply golden and makes a quick savory gravy on the stove-top. Assemble everything just before serving so the fries keep their texture.

Soak and dry the potatoes well before cooking. Removing surface starch and moisture helps the fries crisp instead of steaming.

Serving Suggestions

Serve poutine immediately as a snack, lunch, or late-night meal. Add pulled pork, smoked meat, or sauteed mushrooms only after trying the classic version.

A close serving view of Canadian poutine with fries, soft cheese curds, and brown gravy being poured over the top.

Recipe Notes

The gravy can be made ahead and reheated gently. Keep the fries and cheese curds separate until the moment you serve.

Canadian poutine with crisp golden fries, fresh cheese curds, and glossy brown gravy in a white bowl.

Classic Canadian Poutine

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Crisp golden fries topped with fresh cheese curds and rich homemade brown gravy for a classic Canadian comfort food dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Canadian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fries
  • 2 lb russet potatoes cut into fries
  • 1/4 cup neutral oil
  • 1 tsp kosher salt plus more to taste
Gravy and Finish
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef stock low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt or to taste
  • 1/4 cup green onions optional garnish
  • 2 cups fresh cheese curds

Equipment

  • Large baking sheet
  • Large saucepan
  • Wire rack
  • Large bowl
  • Whisk

Method
 

Bake the Fries:
  1. Place the cut potatoes in cold water for 20 minutes. Drain and dry them very thoroughly with clean towels.
  2. Heat the oven to 450 F (230 C). Toss the potatoes with oil and salt and spread them in a single layer on a baking sheet.
  3. Bake for 30 to 35 minutes, turning halfway, until deeply golden and crisp.
Make the Gravy:
  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes.
  2. Gradually whisk in the beef stock, then add Worcestershire sauce, soy sauce, pepper, and salt.
  3. Simmer for 5 to 7 minutes, whisking occasionally, until glossy and thick enough to coat a spoon.
Assemble:
  1. Divide the hot fries among bowls. Scatter the cheese curds over the top.
  2. Ladle the hot gravy over the fries and curds. Garnish with green onions if using and serve immediately.

Nutrition

Calories: 690kcalCarbohydrates: 76gProtein: 18gFat: 36gSaturated Fat: 17gCholesterol: 55mgSodium: 1320mgFiber: 7gSugar: 3g

Notes

  • Fresh cheese curds should squeak slightly when bitten and should be added cold or at room temperature.
  • Dry potatoes are the key to crisp oven fries.
  • Vegetable stock can replace beef stock for a vegetarian version.

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