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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.
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Poutine Origins
Poutine originated in Quebec, Canada in the 1950’s however no one knows who actually came up with the original idea. There are several restaurants throughout Quebec that claim to be the original no one really knows for sure. Poutine was an immediate, widespread hit with French Canadians all over the province, which is why it’s hard to pinpoint the exact restaurant/chef that came up with the idea. It can now be found all over the world from food trucks, to diners, to sporting events and has dozens of variations. Poutine La Banquise in Montreal, has more than 28 types of poutine!
Serve poutine as an appetizer or main dish. If making it as a main dish, then we usually add some kind of protein like shredded beef. We made these for a missionary that was serving in our area who was from Quebec because he was missing home. 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)!
Poutine Ingredients
Traditional poutine consists of 3 major parts:
French fries (or potatoes), cheese curds, and gravy. You can find variations adding more toppings, like shredded beef, but authentic poutine usually requires at least these 3 things.
Potatoes/Fries
The first layer of poutine is always some kind or potato. This is the “base”. The best potatoes to use for fries when making poutine are russet potatoes. Because they hold their shape better, they crisp up nicely in the oil. Softer potatoes like Yukon Gold will get mushy and fall apart. If you don’t want to deep fry your own fries, then you can bake them in the oven on a baking sheet or try our Air Fryer French Fries. Do what it easiest for you! Feel free to get creative and try making your poutine with potato wedges, waffle fries, tater tots, or roasted potatoes.
Poutine Gravy
I prefer using leftover beef gravy from our Sunday roast dinners for our poutine. If you want to make your poutine gravy from scratch, then just follow our recipe below. Ingredients include butter (salted or unsalted butter), all purpose flour, beef broth (beef stock and chicken broth work too), onion powder, and salt and pepper.
If you are in a hurry, then you can use a gravy packet mix or bottled gravy. Leftover turkey gravy from Thanksgiving or Sunday dinner is also delicious to use too. Don’t let that good leftover gravy go to waste; use it for poutine!
Cheese Curds
Always use cheese curds for this recipe! It is also known as “squeaky cheese.” Cheese curds are perfect for Poutine because the cheese maintains its shape, but melts slightly in the hot gravy. You can use cheddar cheese curds or mozzarella cheese curds (or any kind of cheese curds, really). We used garlic-flavored mozzarella cheese curds once and they worked great. The combination of cheese curds with the salty fries is just so scrumptious! If you absolutely can’t find cheese curds, then you could possibly get away with fresh packed mozzarella or Oaxaca cheese. Some suggest using Ricotta or cottage cheese, but please don’t because I promise you will not be happy with the outcome. You want a good melty cheese that will give you a nice cheese pull.
Where to find cheese curds
Cheese curds can be found in the cheese section of most grocery stores, however you may have an easier time finding them in a grocery store that offers specialty cheeses. You can also find fresh cheese curds with nice big chunks at cheese factories. Every time we visit the Oregon coast, we make it a point to visit the Tillamook cheese factory to get fresh cheese curds. If you ever make it there yourself, then you MUST get the fried cheese curds. They will blow your mind!
Poutine Variations
Don’t be afraid to get crazy with Poutine variations! Have leftover roast? Add it on there! Bacon crumbles? Go right ahead! Canadian Poutine is the best poutine recipe in my opinion, but sometimes you’ve got to mix it up. Here are a few more variation/fusion ideas:
- Sunday Leftovers – Add poutine with leftovers. Sunday night roast and gravy turns into Monday night football appetizer or maybe more appropriately, hockey games!
- “Loco Moco” (Hawaiian style) – add a fried egg to the top
- Pizza Poutine – Swap out the gravy for pizza sauce and top with your favorite pizza toppings
- Bacon & Mushroom – Add fresh crumbled bacon and sautéed mushrooms
- Italian Poutine – marinara, fresh mozzarella cheese, and Italian sausage
Tips for making Poutine
- Don’t take your poutine too seriously. Be flexible and use what you have. You really can’t go wrong!
- For extra-crispy fries don’t skip on soaking the fries in cold water before cooking. This removes the starch therefore giving you a more crispy French fry. Be sure to pat dry before frying.
- When frying your French fries, make sure you are using the accurate temperatures. Use a kitchen thermometer or a fryer with a temperature gauge.
- Remember to season your fries once they are cooked! Use sea salt or seasoning salts to being out the flavor.
- When ready to eat, you can broil it on high for 2-3 minutes to make the cheese melt faster.
Frequently Asked Questions
Poutine is basically Canada’s version of smothered fries. It is like a cross between mashed potatoes and gravy and cheese fries. French fries smothered in gravy and cheese curds may sound strange but really, it’s no less strange than American chili cheese fries.
Poutine is a Canadian slang word for mess.
It is pronounced like poo-teen.
We usually use vegetable oil, but you can use Canola oil, peanut oil, and safflower oil as well. Just be sure to get the oil temperature to 300 degrees before frying.
Le Lutin qui rit in Warwick – the most widespread story is that poutine originates from a restaurant formerly called Le Lutin qui rit in Warwick, in the Arthabaska region. Supposedly in 1957, a client named Eddy Lainesse asked the owner Fernand Lachance to mix the cheese curds with the fries.
Le Roy Jucep in Drummondville – A restaurant called Le Roy Jucep registered a trademark stating that it is the inventor of poutine. Jean-Paul Roy, owner of this restaurant in 1964, claims to be the first one to have served poutine as we know it today. It is now known as one of the most quintessential Canadian dishes.
READ NEXT: Our Favorite Potato Recipes
More Potato Recipes
You can serve Poutine as a full meal or appetizer or alongside roast beef, chicken or turkey. Being from Idaho, we take our potatoes seriously around here. Try more of our delicious potato recipes;
- 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
Poutine (Canadian Smothered Fries)
Video
Ingredients
- 6 russett potatoes cut into fries
- oil for frying
- 2 teaspoons seasoning salt
- 1 cup white cheese curds
- 1 1/2 cup gravy leftover beef gravy is best, but you can also use the recipe below
Gravy:
- 4 tablespoons butter
- 2 cups beef broth
- 1/4 cup flour
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Cut potatoes into fries and soak in a bowl of cold water for at least 1 hour (or overnight in the fridge). Dry well with paper towels.
- Heat oil in deep fryer or large skillet to 300 degrees. Fry fries in batches (try not to overcrowd) of about 5 minutes each to soften. Remove from oil and drain, increase oil temp to 400 degrees and fry again for 2-3 minutes or until golden brown and crispy on the outside.
- Place fries on paper towels to drain excess oil. Season with salt and place on large plate or 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. Cook for about 1 minute.
- 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.
Notes
Recipe Tips:
- Don’t take your poutine too seriously. Be flexible and use what you have. You really can’t go wrong!
- For extra-crispy fries don’t skip on soaking the fries in cold water before cooking. This removes the starch and gives you a more crispy French fry. Be sure to pat dry before frying.
- When frying your French fries, make sure you are using the accurate temperatures. Use a kitchen thermometer or a fryer with a temperature gauge.
- Remember to season your fries once they are cooked! Use sea salt or seasoning salts to being out the flavor.
- When ready to eat, you can broil it on high for 2-3 minutes to make the cheese melt faster.
Nutrition Information
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Love this great white north delicacy, was 1st introduced by several friends when I marched in Drum and Bugle Corp in the early 1980’s.
Still put a side of gravy with my baked potato wedges or ff to this day, when I don’t crave Mayo ( east coast thing) so to my friends and DC family from the GWN I thank you for this wonderful dish.
My wife had never heard of this until I made it for her, now it’s what she wants for her birthday every year !
Made this tonight. It was delicious!
I love love love this Poutine. Thanks for sharing!
We love it too! 🙂
Always have heard about this but never tried it. Made it last night per directions but my hubby and I found it way to salty. We’re going to try it again with not adding any salt at all (extra salt from the cheese curds may have been too much?) And see how that works. Great recipe but needs some tweaks.
Poutine: You state after cutting fries, soak for a couple of hours or overnight. What do you soak them in?
We just soak them in water!
You can find FRESH cheese curds here!
https://www.gardnerswisconsincheese.com/products/cheese-curds
Looks perfect! We Canadians sure do love poutine 😋 you could also do turkey dinner poutine with leftovers from turkey dinner.
The gravy and cheese curds made the french fries over the top amazing. Fun new favorite french fry recipe.
I had poutine for the first time in Montreal. It lived up to all the hype. So glad that I can easily replicate this dish at home. Thank you!
Poutine is my all time favorite comfort food! I had it once with a beer cheese sauce, and almost died of happiness.
My kids love these fries and request them often. Thanks for sharing.
Over the top delish and my families favorite appetizer for sure.
I haven’t tried this dish I think, so really excited to give it a try next week. And great choice of gravy – must fit the dish so well.
I LOVE poutine and this is by far the best recipe I’ve ever tried! Thanks so much for sharing the recipe!
Since I’m not sure when I will have the chance to visit Canada, making a proper poutine at home will have to do. This is so delicious. 🙂
This is top notch comfort food! So delicious!
Now this is one I would be all over and no one would get a bite ! I love everything in this and its divine!
I see that there are different kinds of cheese curds, (cheddar, muenster, etc.) Which kind goes on Poutine?
For this recipe we used a white cheddar. Any kind of cheese curd should work great though! Hope this helps!
What are cheese curds?
I could try and explain but I think Wikipedia would do a better job explaining haha: https://en.wikipedia.org/wiki/Cheese_curd
Here in Canada there’s places that also use shredded mozzarella cheese so, if you can’t find cheese curds that’s ok.
I disagree.
The salt content of moz is not the same as Quebec style French Canadian fresh cheese curds. Taste, taste, and taste again while adjusting salt levels and you will be rewarded with something very tasty.
It’s worth the effort and will be loved by your guests.
Finally!
Americans that can make poutine properly!
Many kudos girls :~D
What a compliment! Thank you! We got the recipe from a Canadian missionary – so all the credit goes to him!
Ahhh, poutine. I’m a Canuck and can tell you we think pouting is a entire food group!
So good as comfort food.
The best curds come from the Eastern Townships of Quebec and fresh curds make an incredible difference in the final result. Make the effort to find the freshest curds in your area.
You will be rewarded with top taste using this recipe.
This recipe is great for those that can’t experience the real thing after skating on the Rideau Canal in Ottawa during February.
You owe it to yourself to make this recipe. You will not be disappointed.