Poutine is a popular Canadian dish that will change the way you eat regular French fries. Instead of ketchup or fry sauce, these crispy fries are covered in cheese and beef gravy.
What is Poutine?
If you’ve never had Poutine, or even heard of it, I’m about to change your life! Poutine is basically Canada’s version of smothered fries, and is like a cross between mashed potatoes and gravy and cheese fries. French fries smothered in gravy and cheese may sound strange but really, it’s no less strange than American chili cheese fries. We actually made these for a missionary that was serving in our area who was from Quebec. Our recipe got his stamp of approval, and he even admitted that our Poutine was up there with some of the best he has tried (score)!
Suggestions for Making Poutine
- I prefer using leftover beef gravy from our Sunday roast dinners for our Poutine, but any beef gravy will work. Just use what you have.
- You could even try leftover turkey gravy from Thanksgiving, which would be delicious to use too! Don’t let that good gravy go to waste; use it for poutine!
- These smothered fries also make for a great appetizer for football games (think Sunday night gravy = Monday night football snack) or maybe more appropriately, hockey games!
- If you don’t want to fry up your own fries, go ahead and bake some frozen fries. Do what is easiest for you!
- Use cheese curds for this recipe! Also known as “squeaky cheese”, this type of cheese is perfect for Poutine because the cheese maintains its shape but melts slightly in the hot gravy. The combination with salty fries is scrumptious!
More Potato Recipes
You can serve Poutine as a full meal or appetizer or alongside roast beef, chicken or turkey. We take our potatoes seriously around here, so try some more of our favorite potato side dishes too!
- Cheesy Mashed Potato Cakes
- Grilled Ranch Potatoes in Foil
- Creamed Peas and Potatoes
- Parmesan Grilled Garlic Potatoes
- Danish Brunede Kartofler Caramalized Potatoes
- Loaded Potato Wedges
How to Make Poutine
- Heat oil in deep fryer or large skillet to 360 degrees.
- Fry fries in batches (try not to overcrowd) of about 5 minutes each or until golden brown and crispy on the outside.
- Place on paper towels to drain excess oil.
- Season lightly with salt and place on large plate/platter.
- Sprinkle cheese curds evenly over fries and pour hot gravy over the top.
- Serve immediately.
For the gravy:
- Melt butter in medium-sized saucepan over medium heat. Whisk in flour making a roux.
- Reduce heat and slowly add beef broth, whisking constantly, until you reach your desired thickness.
- Add onion powder and salt and pepper, to taste. Serve hot.