Poutine is Quebec’s famous comfort-food combination of fries, fresh cheese curds, and hot gravy. The charm is in the contrast: crisp potatoes, squeaky curds, and a sauce that ties everything together.
This version uses oven-baked fries for a practical home method and a quick beef gravy made on the stovetop. Serve as soon as the gravy hits the curds so the fries stay crisp at the edges.
Soak and dry the potatoes thoroughly before baking. Surface moisture is the biggest obstacle to crisp fries.
Serving Suggestions
Serve poutine immediately in warmed bowls. Add chopped scallions or a little pulled pork for a variation, but keep the classic version focused on fries, curds, and gravy.
Recipe Notes
The gravy can be made 2 days ahead and reheated gently. For gluten-free poutine, replace the flour with cornstarch slurry and use a gluten-free stock.
Classic Quebec Poutine
Equipment
- Large sheet pan
- Large saucepan
- Whisk
- Chef’s knife
Ingredients
Fries
- 1 1/2 lb russet potatoes cut into fries
- 2 tbsp neutral oil
- 1/2 tsp kosher salt plus more to taste
Gravy and Toppings
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef stock low sodium and warm
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 8 oz fresh cheese curds
Instructions
Bake the Fries:
- Place the cut potatoes in cold water for 20 minutes. Drain and dry very thoroughly with clean towels.
- Heat the oven to 450 F. Toss the potatoes with oil and salt, spread them in a single layer on a sheet pan, and bake for 35 to 40 minutes, turning once, until crisp and golden.
Make the Gravy:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.
- Gradually whisk in the warm stock. Simmer for 5 to 7 minutes until smooth and thick enough to coat a spoon.
- Stir in the Worcestershire sauce and pepper. Taste and adjust the seasoning.
Assemble:
- Divide the hot fries among four bowls and scatter the cheese curds over them.
- Pour the hot gravy over the fries and curds. Serve immediately.
Notes
- Fresh cheese curds are best because they soften without completely melting.
- Keep the gravy hot but do not boil it after thickening.
- For extra-crisp fries, use a wire rack over the sheet pan.