Poutine: the classic recipe for one of Canada’s most famous dishes

If you've never had poutine, you've seriously been missing out. This amazing Canadian comfort food is made with crispy, golden-brown French fries, mouthwatering tangy, savory gravy, and tender, springy cheese curds.

This hearty comfort dish comes from rural Quebec and is so delicious it has spread across Canada, and many parts of the USA. There is even an American version of poutine called disco fries, although the two dishes are a little different from one another.

Although traditional poutine is made from fries, cheese curds, and gravy, the dish has spawned dozens upon dozens of delicious variations. It's a great-tasting cozy dish you can enjoy as a main meal or a side, and it's one both kids and adults are sure to love.

What is Poutine?

Poutine (pronounced “poo-teen”) is one of Canada's most famous dishes. It comes from rural Quebec, where it was first created in the 1950s. It quickly became popular as a delicious, hearty comfort food and today remains one of Canada's most beloved dishes.

Poutine is a Quebecois word, whose etymology is still uncertain. Many suggest that poutine is Quebecois slang for “mess”.

What are the Best Potatoes for Poutine?

If you're making the French fries from scratch, a starchy, floury potato like Idaho, Russet or Maris Piper is ideal. These types of larger potatoes make the best, crispiest, tastiest fries.

What is the Best Cheese for Poutine?

Cheese curds are the classic cheese for making poutine. The springy, squeaky texture goes perfectly with the crispy, crunchy texture of the French fries, while the curds' mild flavor is delicious with the savory meat gravy. However, you can use any type of cheese you fancy.

How to Make Poutine Gravy

Poutine is a great way to use leftover gravy. If you don't have any gravy on hand and don't want to use store-bought gravy, it's easy to make a fresh batch, no beef drippings needed. Combine 1 cup of chicken broth, 1 cup of beef broth, 1 beef stock cube, 1 ½ teaspoon onion powder, 1 teaspoon garlic powder, and a generous splash of Worcestershire sauce into a pot and bring to a boil over medium-high heat. Whisk 3 to 4 tablespoons of water with 3 tablespoons of cornstarch to form a slurry.

Stir the slurry into the broth, whisk continuously until combined. Lower the heat and gently simmer the gravy until it reaches your preferred consistency. Just before pouring it over the fries, swirl in one tablespoon of cold butter for extra richness and silkier texture.

Can You Replace the Cheese Curds in Poutine?

Can't find cheese curds? No problem! While cheese curds are the traditional choice for poutine, you can use absolutely any type of cheese (or a mix of different cheeses) to make this dish. Cheddar, gruyere, gouda, jack, mozzarella, – anything goes!

If you want the most authentic substitute for cheese curds, mozzarella is hands down the best choice.

How to Serve Poutine

Once you've poured the gravy over the fries, serve your poutine immediately. The fries will start getting soggy. Poutine is usually enjoyed as a main or as a side dish. Eat it with some roasted veggies, a side salad, or some freshly baked dinner rolls.

Tips for Authentic Poutine

Use homemade or frozen French fries to make your poutine.

Use a candy thermometer to tell when the oil is hot enough for frying.

Fry the French fries in batches. This will ensure they get nice and crispy and cook properly.

You can make gravy at home or cut down your cooking time and use store-bought gravy.

Poutine Variations

There are so many fantastic poutine variations you can make. Add chicken, bacon, pancetta, ground beef, sausage, or shredded beef for ultra-hearty, savory poutine.

If you're in the mood for something a little fancier, you can top your poutine with lobster, truffle oil, foie gras, or duck confit.

You can mix up the cheeses and opt for cheddar cheese, jack, provolone, Swiss, parmesan, or gruyere.

Sprinkle some fresh chives, green onions, or caramelized onions over the top of your poutine, or swap out the French fries for sweet potato fries.

You can also add in veggies like bell peppers, broccoli, shallots, zucchini, or carrots for vegetarian poutine. Chili peppers are great if you love spice. Or get creative and make up your own takes on poutine – it's the perfect canvas to unleash your culinary creativity.

How to Store Poutine

Poutine tastes best when enjoyed straight after making it. However, if you have leftovers, you can transfer the poutine to an airtight container and refrigerate it for up to 3 days.

How to Make Poutine

Preheat your oven to 350°F. Heat the oil to 300°F.

Working in batches, cook the French fries for 5 to 6 minutes.

Remove with a slotted spoon to a paper towel to drain.

Turn the hob and heat the oil to 400F.

Cook the fries a second time until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Place the French fries on a baking tray. Layer the cheese over the fries.

Bake for 10 to 15 minutes, or until the cheese has melted.

Pour the gravy over the fries, and serve.

Notes

Use an oil with a high smoke point for frying. Vegetable, canola, peanut, or sunflower oil all work well.