• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
1 hour
4.82 from 38 votes
19 Comments

How To Make Poutine

Jump to RecipePrint RecipeJump to Video
  • 350
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.


Learn How To Make this classic Canadian Poutine recipe! This is perfect for your next get together. Freshly made french fries loaded with cheese curds and smothered in homemade gravy!

poutine with sautéed mushrooms

How To Make Poutine

In all this time I’ve been blogging, I can’t believe I’ve never shared with you a poutine recipe because this is probably the most quintessential Canadian dish there is. But here I am, after all these years, about to fix this because you should all experience poutine in your lifetime.

Poutine really should be Canada’s dish, because whenever someone asks me what are considered Canadian dishes, it’s pretty much the only dish that comes to mind. I’m going to go as far as saying that poutine is one of Canada’s greatest inventions.

What Is Poutine?

Poutine originated in Warrick, Quebec in the 1950s. It’s a very simple recipe of french fries, cheese curds, and gravy. The heat from the gravy melts the cheese to create a ridiculously delicious melty dish. When I visited Quebec a couple years ago, every restaurant we visited had their own awesome version!

Some of these include bacon, cheesy lobster, pulled pork, Jerk chicken, even butter chicken! My poutine recipe is basic, true to its roots, and authentic with doubled fried french fries, loaded with cheese curds and smothered in a delicious homemade gravy. Let’s get started!

process shots for making gravy for poutine

Ingredients in Poutine

While the poutine itself is extremely simple, what we’re really focussing on today is how to make the best french fries, and how to make a delicious gravy without pan drippings. Keep scrolling for the full recipe and ingredient amounts.

For the gravy you will need:

  • Butter – I always use unsalted butter so that I have full control over the amount of salt in my recipes.
  • Fresh herbs – This is what’s going to give your gravy amazing flavor! I love using fresh herbs in gravy. You can use dried herbs as well.
  • Flour – This is used to thicken your gravy. You can use extra cornstarch slurry (read below) if you want to make this gluten free.
  • Beef & chicken broth – I like to use both to get a nice and deep flavor. You can use one or the other, or you can use vegetable broth.
  • Cornstarch & water – This helps give our gravy more thickness. We want it to coat the fries and sit on top, not be too runny and flow to the bottom of the bowl.
  • Salt & pepper – season to your own personal preference.

For the poutine you will need:

  • Russet potatoes – This variety is starchy and has a relatively low moisture content, making it perfect for french fries.
  • Canola oil – You can also use peanut oil or safflower oil. These types are ideal for making fries.
  • Cheese curds – While you can use any type of cheese you want, cheese curds are very traditional for making poutine. They are big and stretchy!

process shots for making poutine

How to Make the Perfect Crispy French Fries:

  • The first secret to a good french fry is to make sure you use the right potatoes. High starch potatoes like Idaho potatoes (also called Russet potatoes) are the best because they’re dense and have the least amount of moisture.
  • As soon as you cut the potatoes into strips, transfer them to a bowl of cold water with a tablespoon of lemon juice. This will prevent the potatoes from going brown.
  • Use the right oil for frying french fries. Refined peanut oil has been found to be the best to use for fries but canola or safflower oil are great too.
  • Fry the potatoes twice, once at a lower temperature which actually cooks the inside of the fries to the perfect temperature, and once at a higher temperature, which will turn the outside of the fries golden brown and crispy.

poutine on a blue plate

How to Make the BEST Poutine:

Trust me here, I’m Canadian. I can’t tell you how many poutines I’ve gone through over the years to lead me to this moment!

  1. Make the gravy: Melt the butter over medium heat in a saucepan. Add the herbs and cook for about 3o seconds. Whisk in the flour and cook for another 2 minutes. Add the broths, and whisk until everything comes to a boil. Add your cornstarch slurry and stir until your gravy thickens, then season to taste with salt and pepper.
  2. Prep the potatoes: Wash the potatoes and peel the skin if you want. I personally left the skin on for my fries. Cut the potatoes into 1/3 inch slices and then into 1/3 inch sticks. Soak the fries in a bowl of ice water for 30 minutes.
  3. Cook the fries: Heat a large pot with oil to 325F. I suggest using a frying thermometer to make sure you have the right temperature. Pat the fries as dry as you can get them and cook in batches for 5-7 minutes until they’re light brown. Transfer them to a rack or paper towel lined bowl. Increase the oil’s temperature to 350F and, in batches, cook the fries for 2-3 minutes until they are crisp and golden brown. Season lightly with salt and pepper.
  4. Assemble the poutine: If the gravy has cooled down, heat it in the saucepan until it’s nice and hot. Add the fries to a bowl, top with room temperature cheese curds, then pour gravy over all the curds. Let everything sit for at least a minute so that the cheese has a chance to melt.

poutine with sautéed mushrooms

Tips for Making the Best Poutine

  • A good gravy is the key to a good poutine. If you don’t have any pan drippings follow my recipe here for making your own gravy from scratch. Make sure the gravy is nice and hot to soften and melt the curds. You also want your gravy to be nice and thick so that it sits on top of the curds and melts them.
  • Make sure the cheese curds are at room temperature. They need to be soft and slightly melted, so having them at room temperature is the key for them to start melting as soon as you pour gravy on them.
  • Assemble your poutine quickly. Top the fries with a healthy portion of the cheese curds, then make sure your gravy is nice and hot when you pour it over the cheese.
  • You can also top your poutine with other toppings, such as sautéed mushrooms (as seen in the picture above), pulled pork, bacon, etc.

Did You Love This Cheesy Recipe? Try These:

  • Philly Cheese Steak Meatballs
  • Fries Supreme
  • Baked Mac And Cheese
  • Baja Spinach Dip

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

overhead shot of poutine with a ton of cheese curds and gravy on top

How To Make Poutine

4.82 from 38 votes
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Learn How To Make this classic Canadian Poutine recipe! This is perfect for your next get together. Freshly made french fries loaded with cheese curds and smothered in homemade gravy!

Ingredients

Gravy

  • 4 tablespoon butter unsalted
  • 1 tablespoon poultry herb blend chopped *
  • ¼ cup all-purpose flour
  • 2 cups beef broth low sodium or no sodium added
  • 2 cups chicken broth low sodium or no sodium added
  • 2 tablespoon cornstarch
  • 2 tablespoon water
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste

Poutine

  • 3 pounds russet potatoes about 6 medium potatoes, unpeeled
  • 2 quarts canola oil or peanut oil or safflower oil
  • 2 cups cheese curds at room temperature
US Customary - Metric

Instructions

Prepare The Gravy

  • In a large saucepan, melt the butter over medium high heat. Add the herbs and cook for 30 seconds until they become aromatic. Add the flour and cook, stirring or whisking regularly, for about 2 minutes. 
  • Add the beef broth and chicken broth; bring to a boil, while whisking. In a small bowl dissolve the cornstarch in the water, then stir the cornstarch mixture in the gravy. Cook for 3 to 5 minutes, whisking regularly, or until the sauce thickens. Season with salt and pepper to taste. 

Prepare The French Fries

  • Wash and scrub the potatoes thoroughly. I prefer them unpeeled, but feel free to peel them if preferred. Cut the potatoes into 1/3-inch slices  and then slice into 1/3-inch sticks.
  • Fill a large bowl with water and ice and soak the potatoes, fully submerged, for about 30 minutes. This will prevent the potatoes from oxidizing and help remove the excess starch.
  • Heat a large Dutch oven or a deep fryer with oil to 325 degrees F. Use a deep-fry thermometer to get it to the right temperature.
  • While the oil is heating, remove the potatoes from the water and pat them dry with paper towels to remove any excess water. 
  • Add about 2 cups worth of potato sticks to the oil, do not over crowd them. There should be at least a finger of oil above the potatoes. Cook the potatoes for about 5 to 7 minutes or until they start to lightly brown. Transfer them to a rack, shaking off any excess oil. Repeat with remaining potatoes.
  • Increase the heat of the oil to 350 F degrees. 
  • Cook the potatoes a second time, same as before, about 2 cups at a time, for an additional 2 minutes or until crispy and golden brown. Remove them from the oil, shaking off any excess oil, then place them in a bowl. Season lightly with salt and pepper. Repeat with the remaining potatoes.

Assemble the Poutine

  • If the gravy is no longer hot, make sure to reheat it before pouring over the fries.
  • You can prepare this in individual dishes or in one large platter. Add the fries to your plate, then top with the room temperature cheese curds. Ladle the hot gravy all over the fries and cheese curds, making sure you coat everything. 
  • Garnish with more herbs and ground pepper and serve immediately.

Video

Recipe Notes

  1. * You can find poultry herb blends in your local grocery store located with all the other herbs. Usually they contain rosemary, sage and thyme, so if you cannot the blend you could always buy them separately.
  2. What are cheese curds: Cheese curds are moist pieces of curdled milk, sometimes referred to as squeaky cheese. Cheese curds are made from pasteurized milk in the process of creating cheese when bacterial culture are added to clot the milk. After the milk clots it is then cut into cubes, the result is a mixture of whey and curd. You can find cheese curds pretty in all grocery stores, but I usually buy mine at Costco.

Nutrition Information:

Calories: 525kcal (26%)Carbohydrates: 48g (16%)Protein: 17g (34%)Fat: 29g (45%)Saturated Fat: 12g (75%)Cholesterol: 60mg (20%)Sodium: 619mg (27%)Potassium: 1173mg (34%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 255IU (5%)Vitamin C: 13mg (16%)Calcium: 309mg (31%)Iron: 2.4mg (13%)
Course:Side Dish, Snack
Cuisine:Canadian
Keyword:canadian poutine, poutine, poutine recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 350
  • 2

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of an angel berry trifle
Previous Post
Angel Berry Trifle
overhead shot of hot cross buns on a cooling rack
Next Post
Hot Cross Buns

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. bonsi says

    March 4, 2022 at 9:23 am

    I’ve always wanted to try this but haven’t been to Canada or anywhere that is known for it. Love that I can make it at home! thanks for sharing this
    .

    Reply
  2. Henrik says

    December 13, 2019 at 6:36 pm

    5 stars
    This is SOOOO good!
    We added a Beer Cheese on top, the one by the Chunky Chef, and it is to die for.

    Reply
  3. Charlie says

    April 12, 2019 at 9:42 am

    Perfect!
    Three ingredients, gravy, fries and curds.
    Nothing added :~D

    Reply
  4. Toni | Boulder Locavore says

    August 15, 2018 at 10:44 pm

    5 stars
    I would love to give this a try!

    Reply
    • Charlie says

      April 12, 2019 at 9:44 am

      Tim:
      It is great!
      A truly Canadian dish.

      Reply
  5. Lori @ RecipeGirl says

    August 15, 2018 at 9:49 pm

    5 stars
    So new to this one, but happy to try!!!

    Reply
  6. Stephanie Manley says

    August 15, 2018 at 8:37 pm

    5 stars
    This reminds me of the poutine I had at Disney Springs!

    Reply
  7. Jennifer Farley says

    August 15, 2018 at 1:57 pm

    5 stars
    Yum! I love poutine, and I am absolutely making this recipe!

    Reply
  8. Joanne says

    August 15, 2018 at 12:52 pm

    5 stars
    I’ve always wanted to try this but haven’t been to Canada or anywhere that is known for it. Love that I can make it at home!

    Reply
  9. Liz says

    August 15, 2018 at 10:08 am

    5 stars
    I remember my high school friends in Vancouver eating poutine, but as an American, I was too chicken to try it. Since then, I have realized what I was missing.This combo of French fries, cheese and gravy is pure comfort food. Your recipe is perfect.

    Reply
  10. Lindi says

    August 15, 2018 at 10:03 am

    5 stars
    Never heard of cheese curds before , maybe a bocconni torn or diced up could be a substitute or could you give me an alternative please… I live in Australia, or maybe I could make them. I have made ricotta cheese and a hard cheese in the past. Sorry but I think I’m now rambling, I love the sound of these loaded fries and would love some more details or help with the curds,,, Thank you

    Reply
    • Nicole Beaulieu says

      August 15, 2018 at 10:19 am

      You can use some shredded mozzarella or provolone if you can’t find the curds.

      Reply
      • FoodJunkie says

        April 11, 2019 at 6:47 am

        5 stars
        Mozzarella is a particularly poor choice for poutine as melts too quickly into a goopy and unappetizing mess. If mozzarella is the only choice be sure to chunk it and for the love of God don’t use shredded, so you will have a chance for unmelted pieces. A mild cheddar or gruyere might be better choices in the absence of curds.

      • Nicole Beaulieu says

        April 11, 2019 at 10:25 am

        There are typically two types of curds you’ll find in most grocery stores- mozzarella or cheddar cheese curds. Using mozzarella as a substitute is an appropriate suggestion 🙂

  11. Cathy @ Noble Pig says

    August 15, 2018 at 9:37 am

    5 stars
    Have not had poutine since I was in Canada. Would love to make this at home.

    Reply
  12. lc says

    August 15, 2018 at 8:47 am

    5 stars
    amazing!

    Reply
  13. jude says

    August 15, 2018 at 8:08 am

    5 stars
    This looks fantastic!!
    Question (maybe a stupid one) – how can I see the recipe video?

    Reply
    • Joanna Cismaru says

      August 15, 2018 at 8:54 am

      It’s in the recipe itself, where it says recipe video, but if you have ad blocker on it won’t work.

      Reply
  14. Melissa Sperka says

    August 15, 2018 at 8:05 am

    5 stars
    This is such a classic and oh that cheese!

    Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
chow mein in a white asian bowl.

Asian

caprese gnocchi in a sheet pan.

Italian

chicken fajita taquitos with sour cream and salsa on a white platter.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!