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If you’ve never tried a poutine recipe before, it’s basically a dish made with three amazing ingredients: crispy french fries, squeaky cheese curds, and a savory gravy poured on top.
Today, we’re going to dive into a super fun and yummy recipe that comes all the way from Canada – A Poutine Recipe!
It’s like taking your favorite fries to a whole new level of deliciousness!
That delicious gravy is the thing that ties the whole dish together and makes it work. You can put hot gravy on anything and make it taste good, haha!
Making real poutine at home is way easier than you might think, and it’s perfect for when you’re craving something warm, cheesy, and a little bit indulgent.
My Canadian friends are all about this stuff. It’s like a national treasure, haha! I can see why. That poutine gravy over real cheese curds is hard to resist.
Whether it’s for a snack, a side dish, or even a main meal, poutine is sure to be a big hit with everyone.
Plus, it’s super fun to say. Poo-teen! Let’s get started on how to whip up this homemade poutine recipe that might just become your new favorite comfort food.
Some of our other favorite appetizer recipes we have on our site include: Easy Creamy Olive Dip (The BEST Appetizer), Homemade Classic Mini Corn Dogs Recipe, and Best Crispy Deep Fried Pickles Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE POUTINE RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHERE TO FIND CHEESE CURDS?
- DO I HAVE TO MAKE FRESH FRIES?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Gravy & Fries Poutine Recipe
WHY THIS RECIPE WORKS:
- Easy Ingredients: You only need a few simple ingredients that you can find at any grocery store.
- Quick to Make: It doesn’t take long to put everything together, especially if you use some shortcuts.
- Comforting: Poutine is the ultimate comfort food, perfect for any time you need a cozy pick-me-up.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Russet potatoes
- Kosher salt
- Peanut oil
- Unsalted butter
- All-purpose flour
- Garlic powder
- Onion powder
- Low sodium beef stock
- Unsalted chicken stock
- Cheese curds
HOW TO MAKE POUTINE RECIPE:
- Wash the potatoes and peel them if desired, I like to keep the skin on. Cut into ½ inch planks of potato. Cut them down into sticks, again at ½ inch.
- Place the cut potatoes into cold water until ready to fry.
- Add peanut oil or your favorite cooking oil to a deep fryer or a large Dutch oven. The oil should go about 5 inches up the side of the pot. Heat to 325°F.
- Once at temperature, remove the potatoes from the water and pat them dry. It is very important that the potatoes are dry so the oil won’t splatter. I like to place them on a sheet tray lined with a clean kitchen towel. I use another towel to dry them off on top.
- Place handfuls of the potatoes into the oil. This is the blanching step, we are looking to cook the potatoes but we are not expecting a lot of browning at this point.
- Cook for 10 minutes, gently stirring them every so often so they don’t stick together.
- Take the potatoes out and place them on a cooling rack that is sitting on a sheet tray. Repeat with the remaining potatoes.
- While you are cooking the potatoes, make the gravy. Place the unsalted butter into a small saucepot over medium heat.
- Once melted, add the flour, garlic powder, onion powder, salt, and pepper, and whisk it in so it is like a paste. Cook for 2 minutes, whisking constantly.
- Slowly stream in the beef stock, followed by the chicken stock while whisking constantly so there are no lumps.
- Bring to a simmer and simmer for 20 minutes to thicken slightly. Whisk occasionally so it doesn’t burn on the bottom.
- To serve, raise the fryer temp to 375°F.
- Place small batches or handfuls of fries back into the hot oil to crisp. 2-3 minutes is all it takes.
- Drain them back onto a wire rack that is sitting on a sheet tray.
- Immediately sprinkle a little of the kosher salt on top, and repeat with the remaining fries.
- Per serving, place the fries on a plate. Add ½ cup of cheese curds on top. Top with gravy. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHERE TO FIND CHEESE CURDS?
Fresh cheese curds can sometimes be found in the cheese section of your grocery store.
You can do white cheese curds or cheddar cheese curds as you please.
If you can’t find them, you can use chunks of fresh mozzarella as a tasty substitute.
I love to order mine online from Wisconsin!
DO I HAVE TO MAKE FRESH FRIES?
Nope! Homemade fries are not necessary.
If you’re short on time or just don’t feel like cutting up potatoes, you can totally use your favorite store-bought frozen fries and cook them in an air fryer or oven until they’re nice and crispy.
Nobody wants soggy fries, right?
ANY ADDITIONS?
Think of all the things brown gravy will go with. For best results, experiment!
- Shredded beef or chicken for a meaty twist
- Green peas for a pop of color
- Chopped bacon for extra flavor
- Sautéed mushrooms
- Chopped green onions
- A drizzle of Worcestershire sauce
- Jalapeños for a spicy kick
- A sprinkle of fresh herbs like parsley
ANY SUBSTITUTIONS?
Make sure you have some paper towels on hand. This stuff can get a little messy!
- Sweet potato fries for a sweeter version
- Turkey or mushroom gravy for a different flavor
- Vegetable oil instead of peanut oil for frying
- Cornstarch slurry for a gluten-free gravy thickener
- Vegan cheese and vegetable broth for a plant-based version
HOW TO STORE:
Refrigerator: Store leftover fries, gravy, and cheese curds separately in airtight containers in the fridge for up to 3 days. Reheat and assemble when ready to eat.
Freezer: It’s best not to freeze assembled poutine, but you can freeze the fries and gravy separately for later use for up to 3 months.
DANA’S TIPS AND TRICKS:
- For extra-crispy fries, soak the cut potatoes in cold water for at least an hour before frying to remove excess starch.
- Make sure your oil is at the right temperature for frying to get that perfect golden brown without the fries becoming soggy.
- Gradually whisk the flour into the melted butter to ensure your gravy is smooth and lump-free.
- Add the cheese curds on top of the hot fries before pouring the gravy to help them melt just right.
- If you like your gravy thicker, use a cornstarch slurry to reach your desired consistency.
- Don’t be afraid to get creative with toppings and make your own version of poutine. Don’t forget to save that recipe card!
This Poutine Recipe is a classic Canadian experience that combines some of the best comfort foods into one.
Whether you stick to the classic recipe or get adventurous with your toppings, making good poutine at home is a fun way to enjoy a taste of Canada right in your own kitchen.
So next time you’re looking for something deliciously different to try, remember this easy poutine recipe.
If you like this recipe, you might also like:
If you’ve tried this POUTINE RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Homemade Gravy & Fries Poutine Recipe
Equipment
Ingredients
For the fries:
- 4 large russet potatoes
- 1/2 teaspoon kosher salt
- Peanut oil for frying
For the gravy:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups low sodium beef stock
- 1 cup unsalted chicken stock
For assembly:
- 2 cups cheese curds
Instructions
- Wash the potatoes and peel them if desired, I like to keep the skin on. Cut into ½ inch planks of potato. Cut them down into sticks, again at ½ inch.4 large russet potatoes
- Place the cut potatoes into cold water until ready to fry.
- Add peanut oil or your favorite cooking oil to a deep fryer or a large Dutch oven. The oil should go about 5 inches up the side of the pot. Heat to 325°F.Peanut oil for frying
- Once at temperature, remove the potatoes from the water and pat them dry. It is very important that the potatoes are dry so the oil won’t splatter. I like to place them on a sheet tray lined with a clean kitchen towel. I use another towel to dry them off on top.
- Place handfuls of the potatoes into the oil. This is the blanching step, we are looking to cook the potatoes but we are not expecting a lot of browning at this point.
- Cook for 10 minutes, gently stirring them every so often so they don’t stick together.
- Take the potatoes out and place them on a cooling rack that is sitting on a sheet tray. Repeat with the remaining potatoes.
- While you are cooking the potatoes, make the gravy. Place the unsalted butter into a small saucepot over medium heat.1/4 cup unsalted butter
- Once melted, add the flour, garlic powder, onion powder, salt, and pepper, and whisk it in so it is like a paste. Cook for 2 minutes, whisking constantly.1/2 teaspoon kosher salt, 1/4 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon black pepper
- Slowly stream in the beef stock, followed by the chicken stock while whisking constantly so there are no lumps.3 cups low sodium beef stock, 1 cup unsalted chicken stock
- Bring to a simmer and simmer for 20 minutes to thicken slightly. Whisk occasionally so it doesn’t burn on the bottom.
- To serve, raise the fryer temp to 375°F.
- Place small batches or handfuls of fries back into the hot oil to crisp. 2-3 minutes is all it takes.
- Drain them back onto a wire rack that is sitting on a sheet tray.
- Immediately sprinkle a little of the kosher salt on top, and repeat with the remaining fries.1/2 teaspoon kosher salt
- Per serving, place the fries on a plate. Add ½ cup of cheese curds on top. Top with gravy. Serve immediately.2 cups cheese curds
Notes
- For extra-crispy fries, soak the cut potatoes in cold water for at least an hour before frying to remove excess starch.
- Make sure your oil is at the right temperature for frying to get that perfect golden brown without the fries becoming soggy.
- Gradually whisk the flour into the melted butter to ensure your gravy is smooth and lump-free.
- Add the cheese curds on top of the hot fries before pouring the gravy to help them melt just right.
- If you like your gravy thicker, use a cornstarch slurry to reach your desired consistency.
- Don’t be afraid to get creative with toppings and make your own version of poutine. Don’t forget to save that recipe card!
Nutrition
Love This Recipe?
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