Poutine is a Canadian comfort-food classic 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 stovetop. 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.
Recipe Notes
The gravy can be made ahead and reheated gently. Keep the fries and cheese curds separate until the moment you serve.
Classic Canadian Poutine
Crisp golden fries topped with fresh cheese curds and rich homemade brown gravy for a classic Canadian comfort food dish.
Equipment
- Large baking sheet
- Large saucepan
- Wire rack
- Large bowl
- Whisk
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
- 2 cups fresh cheese curds
- 1/4 cup green onions optional garnish
Instructions
Bake the Fries:
- Place the cut potatoes in cold water for 20 minutes. Drain and dry them very thoroughly with clean towels.
- 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.
- Bake for 30 to 35 minutes, turning halfway, until deeply golden and crisp.
Make the Gravy:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes.
- Gradually whisk in the beef stock, then add Worcestershire sauce, soy sauce, pepper, and salt.
- Simmer for 5 to 7 minutes, whisking occasionally, until glossy and thick enough to coat a spoon.
Assemble:
- Divide the hot fries among bowls. Scatter the cheese curds over the top.
- Ladle the hot gravy over the fries and curds. Garnish with green onions if using and serve immediately.
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.
Nutrition
Calories: 690kcalCarbohydrates: 76gProtein: 18gFat: 36gSaturated Fat: 17gCholesterol: 55mgSodium: 1320mgFiber: 7gSugar: 3g