Canadian National Dishes

Poutine

Golden fries, fresh cheddar curds and hot brown gravy make a poutine most memorable when all three components meet at the table. This home version keeps the familiar Quebec combination intact and gives you a practical route to crisp fries and a smooth, savoury gravy.

Canadian National Dishes
Share
A bowl of golden fries topped with white cheese curds and glossy brown gravy.
Fresh cheese curds soften slightly under the hot gravy while the fries stay crisp at the edges.
Prep 25 minutes
Cook 70 minutes
Total 2 hours 5 minutes
Calories About 890 per serving
Ingredients ↓
Overview

Classic Quebec Poutine with Double-Fried Fries and Brown Gravy

Poutine is closely associated with Quebec and is now served throughout Canada. The name refers to the classic combination of fries, fresh cheese curds and hot brown gravy. Several Quebec communities have competing origin claims, so the dish is best described through its well-established identity rather than credited to one definitive inventor.

The three parts depend on one another. The fries need a crisp exterior to stand up to the gravy, while their centres should remain tender. Fresh cheddar curds bring a mild tang and a springy, slightly squeaky texture. Hot gravy softens their edges without turning the whole bowl into a uniform cheese sauce. Assemble the dish only when everyone is ready to eat.

This version uses russet potatoes and a two-stage fry. A short soak removes surface starch, and drying the cut potatoes carefully reduces dangerous splattering in hot oil. The first fry cooks the centres; the hotter second fry colours and crisps the outside. A simple chicken-and-beef gravy, thickened with a butter-and-flour roux, provides savoury depth without masking the curds.

Practical

Practical

  • Use fresh cheddar curds if available; their distinct texture is central to classic poutine.
  • Dry the potatoes completely after soaking and fry small batches so the oil temperature recovers quickly.
  • Keep the gravy hot, but pour it over the curds only at assembly so they soften rather than disappear.
Ingredients

Ingredients

Fries

  • 1.2 kg russet potatoes, scrubbed, cut into 8 mm sticks and peeled if desired
  • 1.5 L neutral high-smoke-point oil, plus more as needed for frying
  • 4 g fine salt

Brown gravy

  • 30 g unsalted butter
  • 60 g shallot, finely minced
  • 1 garlic clove (5 g), finely minced
  • 30 g all-purpose flour
  • 400 mL low-sodium beef stock, hot
  • 300 mL low-sodium chicken stock, hot
  • 15 g tomato paste
  • 5 mL Worcestershire sauce
  • 5 mL cider vinegar
  • 1 g ground black pepper
  • Up to 2 g fine salt, only if needed after tasting

To assemble

  • 400 g fresh cheddar cheese curds, separated into bite-size pieces
Directions

Directions

Method

  1. Soak and dry the potatoesCut the potatoes into sticks about 8 mm thick. Cover with cold water for 30 minutes, then drain. Dry the sticks very thoroughly with clean towels; water on the surface can make hot oil spit.

  2. Start the gravyMelt the butter in a saucepan over medium heat. Add the shallot and cook for 3–4 minutes, stirring, until soft but not browned. Add the garlic and tomato paste and cook for 30 seconds.

  3. Make the rouxStir in the flour and cook, whisking, for 2 minutes until smooth and lightly golden. Gradually whisk in the hot beef and chicken stocks. Add the Worcestershire sauce, cider vinegar and black pepper.

  4. Simmer until glossyBring the gravy to a boil, then lower the heat and simmer for 8–10 minutes, whisking often, until it coats the back of a spoon. Taste before adding any salt because stock and curds can already be salty. Hold the finished gravy at or above 60°C while frying.

  5. Fry the potatoes onceHeat the oil to 160°C in a deep, heavy pot filled no more than halfway. Fry the potatoes in small batches for 5–6 minutes, until pale, tender and flexible but not browned. Lift them out with a slotted spoon and drain on a rack or paper-lined tray. Let the oil return to temperature between batches.

  6. Fry until crispRaise the oil to 190°C. Fry the potatoes in batches for 2–4 minutes, until crisp and deep golden. Drain, season with the measured salt and keep each batch separate. Let the oil recover to 190°C before adding the next batch.

  7. Assemble and serveDivide the fries among four shallow bowls. Scatter the curds over them, then ladle the hot gravy across the top. The curds should soften at the edges while remaining visible as separate pieces. Serve immediately.

Practical

Practical

Serving

Poutine is at its best as soon as it is assembled, while the fries still have crisp edges. Put the gravy in a warm jug at the table if diners prefer to add it gradually. This is a rich, filling dish; serve it on its own or alongside a simple crisp salad.

Make-ahead

You can cut and soak the potatoes up to 24 hours ahead if they remain covered and refrigerated. Drain and dry them thoroughly before frying. The gravy can also be made ahead, cooled promptly, covered and refrigerated separately. Reheat it to a full rolling boil, whisking, then keep it hot for service. Fry the potatoes just before eating.

Storage and reheating

Refrigerate leftover fries, curds and gravy separately within two hours, with the refrigerator at or below 4°C, and use within four days. Reheat gravy to a full rolling boil and other leftovers to 74°C. The assembled dish will soften during storage and will not regain its original crisp texture.

Ingredient substitutions

Fresh cheddar curds are the defining cheese for this version. If they are unavailable, another cheese may make a satisfying fries-and-gravy dish, but shredded cheese melts differently and is not an equivalent replacement for curds. Check the Worcestershire label if you need to avoid fish, since many versions contain anchovy.

Control points

Control points

  • The fries are limpThey may have been damp, crowded in the pot or served after the gravy was added too early. Dry thoroughly, fry in smaller batches and assemble at the last moment.
  • The gravy is lumpyWhisk the hot stock into the roux gradually. If lumps remain, strain the gravy before serving.
  • The curds melt completelyUse fresh curds and add them after the fries, just before ladling over hot gravy. Do not stir the assembled bowl vigorously.
Nutrition

Nutrition

  • Serving sizeAbout one quarter of the recipe (approximately 450 g assembled)
  • CaloriesAbout 890 kcal
  • Carbohydrate67 g
  • Protein32 g
  • Fat56 g
  • Fibre5 g
  • SodiumAbout 1,540 mg

Values are estimates based on the ingredient quantities, cheddar-style curds and an estimated 76 g of oil retained by the fries across the batch. Cheese curds, stocks and frying absorption vary by brand and preparation.

Allergens and food safety

Allergens and food safety

Contains milk and wheat. Worcestershire sauce may contain fish; check its ingredient label. Keep water away from hot oil and lower only small, fully dried batches of potatoes into the pot. Never leave hot oil unattended. If it catches fire, turn off the heat if safe and cover the pot with a metal lid; never pour water on an oil fire. Keep hot gravy at or above 60°C. Refrigerate leftovers within two hours at 4°C or colder.

FAQ

FAQ

Can poutine be made with frozen fries?

Yes. Follow the package directions and cook them until crisp before adding curds and gravy. The result is a useful shortcut, though this recipe's timing and potato preparation apply to fresh-cut fries.

Can the gravy be made vegetarian?

Not in this version: it contains beef and chicken stock. A separately developed vegetable-stock gravy would be a variation rather than the same recipe.

Should the cheese curds melt?

They should warm and soften slightly where the hot gravy touches them, while most pieces remain distinct. Fresh curds and last-minute assembly help preserve that texture.

A good poutine comes together at the last minute

A good poutine comes together at the last minute

  • The crisp fries, fresh curds and hot brown gravy each keep their own character.
  • Dry potatoes well, manage the frying temperature and add gravy only when serving.