Learn how to make real poutine at home with my Authentic Canadian Poutine Recipe. I will show you how to make it, as well as explaining exactly what exactly poutine is, for the uninitiated.
What kind of a Canadian food blogger would I be if I didn’t have a recipe for Canadian Poutine on this blog? Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I’ve got you covered! If you’d like to learn more about Poutine, read on!
What cheese to use for poutine?
When it comes to poutine, it’s really all about the cheese curds. Real cheese curds are what makes a poutine “authentic”. Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine :) Cheese curds can be found in white or yellow colour. White cheese curds are the ones you want for poutine.
Substitute for Cheese Curds in Poutine:
If you can’t get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella – use the kind you’d shred to put on top of pizza). You want it in chunks so it doesn’t melt completely. Don’t be skimpy. Some cheese curds are the size of my baby finger. That’s part of the poutine experience – the chunks of warm, softened cheese and shredded just won’t cut it because it melts completely and mixes in with the gravy. (Cheddar is not the best substitute. Even though cheese curds are technically cheddar they don’t taste like it. The taste is much more mozzarella-like – soft, pliable, subtle taste, squeaky :)
How do you make poutine gravy?
I’ve included a perfect poutine gravy recipe below for you! If you’ve eaten a lot of poutine, you’ve probably experienced a wide range of gravy tastes. Some are clearly chicken, some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let’s face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened up beef gravy. I think it’s perfect.
How to pronounce Poutine:
If you are an English speaking Canadian, you’ll almost certainly pronounce it “poo-teen” (emphasis on the last syllable). French Canadians might suggest that it should be pronounced as “poo-tin” (again, with the emphasis on the last syllable). I say, if you find yourself in Quebec, you could try the latter – pretty much anywhere else in Canada and elsewhere, the former will serve you well.
How to eat poutine
Even if you are strictly a person who eats fries with your hands, when it comes to poutine, a fork is the only way to go! The combination of lots of gravy and melted cheese is a mess to eat any other way.
Cook’s Notes for Authentic Canadian Poutine
French-Canadians would probably recommend starting your poutine gravy with canned broth (vs. the boxed variety). I personally find it a little too salty for my taste, but that might be just the brand I use.
If you use canned, definitely taste before adding additional salt to your gravy. Don’t skimp on the freshly ground pepper in the gravy, though :)
Get the Recipe: Authentic Canadian Poutine
Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.
4.94 stars from 29 ratings
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 3 people
- 3 Tbsp cornstarch
- 2 Tbsp water
- 6 Tbsp unsalted butter
- 1/4 cup unbleached all purpose flour
- 20 oz beef broth
- 10 oz chicken broth
- Pepper, to taste
For Deep Fried Fries:
- 2 lbs Russet potatoes, (3-4 medium potatoes)
- Peanut or other frying oil
- 1 - 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Course: Main Course, Snack
Calories: 528kcal, Carbohydrates: 70g, Protein: 10g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 61mg, Sodium: 1068mg, Potassium: 1438mg, Fiber: 4g, Sugar: 1g, Vitamin A: 710IU, Vitamin C: 23.8mg, Calcium: 63mg, Iron: 3.6mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.
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originally published on Jan 7, 2014 (last updated Jun 11, 2021)
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191 comments on “Authentic Canadian Poutine Recipe”
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Cathy LaFleche —Reply
Thank you Jennifer, for this exceptional recipe! I made this recipe this week and it was a big hit with my husband and adult children. I oven roasted the fries instead of deep frying (tossed in olive oil and roasted at 450 degrees for 40 minutes or until golden brown. I made the gravy using gluten free flour and did not need to use any cornstarch. I seasoned the gravy with seasoning salt, garlic powder, onion powder and a dash of soya sauce. I hadn’t even eaten poutine before and I loved it too. Bought lovely cheese curds here in Canada.
So glad you enjoyed it, Cathy :) Thanks so much!
Grandma Fannon —Reply(Video) Classic Canadian Poutine
I made your recipe today because the homemade fries and gravy sounded better than other recipes using frozen/canned ingredients. It was delicious. Thanks so much for posting the recipe. I’ll definitely be bookmarking it for future use.
So glad you enjoyed it! Thanks so much :)
I’ve been wanting to try Poutine for a long, long time, so today I made your recipe, as it sounded so much better than the frozen fries, canned gravy, and cheese curd recipe that I saw. Your recipe is delicious. Thanks for sharing it with the world.
Linda Parent-Briggs —Reply
This was spot on! My mom used to make this for us. Of course, she was French Canadian. I have family in Maine, Quebec, New Brunswick, Acadia (now called Nova Scotia) as well as Louisiana. Some-times she would add maple cured bacon chunks. In fact, she’d make many French-Canadian dishes, from boiled dinners, corn fritters dipped in pure maple syrup, clam chowder, ploque (that’s what she called it, a sort of thin buckwheat pancake drenched in real butter, and either maple syrup or fresh blue berries, sometimes black berries on top.) Another thing she made was getting a goodly number of beef or pork bones, usually the big femur bone, have the butcher cut them in half to expose the marrow, then season with pepper and salt, bake them in the oven, and we’d eat this marrow on pan toasted baguette slices. So I was practically raise on French-Canadian food, even if I did grow up in the Los Angeles area. 😆 I still cook like this, especially during the cold winter months. (I am 69 years old and retired in Western North Carolina in 2008 after 30+ years as a Registered Surgical Nurse). Unfortunately, neither of my sisters can cook worth beans, so when they visit, I end up cooking all of their fave dishes my mom used to make. 😂🙃
Brittney lavigne —Reply
Hello, I currently live in northern Maine, but have spent many years in Ca. And have indulged in poutine in both places many times over lol. So I feel qualified to say that this recipe is spot on. The only suggestion I have is to keep an eye on your curds.Its an absolute MUST to get the real deal experience. You don’t want them fully melted, nor fully raw. The sweet spot is smack dab in the middle, when they are just starting to loosen up and are warmed throughout. To easily do this, simply put the curds on BEFORE the hot gravy. Pouring the gravy rite over the curds or cheese sub of course. But sometimes the hot gravy and fries arent enough for that specific level of melt(especially with the larger bits). So a quick simple fix is to toss the whole dish into the oven, fairly hot temp, for just a few moments. You don’t want to cook the fries any longer, just warming the curds or cheese chunks until the very first sign of melting. Then pull it out and your good to go. The texture you will experience with the curds melted to perfection like this is something that will stand out in this dish. But not over power. It’s what “makes the dish” for almost everyone who has this authentic dish with some regularly. Fab recipe breakdown and explanation on this local favorite Jennifer! I’m sure anyone who follows will be instantly hooked and love it.
Thanks Brittney and yes, getting the perfect consistency of the curds is always key. I try to have my gravy super hot and usually, that works pretty well, but good tip on the oven, if needed :)
Linda stevens —Reply
I made this tonight with a open face hamburger
It was so awesome thank you for your recipe
I made the recipe this weekend. Unfortunately I live in South Africa, and I had to use mozzarella. However, this is beautiful! I cannot wait to go to Montreal and have the real deal.
Jennifer —Reply(Video) Authentic Canadian Poutine Recipe & Craft Beer Pairing
So glad you enjoyed it, Lian :) Thanks so much!
Luz Elena —Reply
Excellent recipe, thank you! I made a vegetarian option with a vegetable broth which was also great.
So glad you enjoyed it, Luz :) Thanks so much!
Turned out great! First time making poutine at home; really terrific recipe! The only change I made was to air fry the hand-cut fries. Thanks for posting this!
So glad to hear :) Thanks so much!
I think I would rather air fry them too. What temp and how long for the fries in the air fryer? I am now to using an air fryer. Thank you!
I’ve never had poutine before (from the US South), but had seen it on some show, so found this recipe, and glad I’m did. Thanks! The gravy is fantastic and really good on the fries. The only thing I didn’t get right was that the curds didn’t really soften enough, so I might try warming them a little next time. I did order curds online from Wisconsin and they were really good, but not quite as good as ones that a neighbor had brought home from their family farm a number of years ago, so those were probably the true super fresh ones.
Julie Stafslien —Reply
I live in WIsconsin and am fortunate to be able to get cheese curds so fresh they are still warm. Absolutely the curds your friend brought directly from the farm would have been superior to something that was shipped. I can’t wait to try this recipe, happy eating!
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What are the 3 things that poutine is made of? ›
Why Is Poutine Popular? People all over the United States and Canada love to order this savory snack food. However, business owners also love to have it on their menus because of how cost-effective it is to make. The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy.What is traditional poutine gravy made of? ›
Homemade Poutine Gravy Ingredients
Butter: Use unsalted butter so you can control the amount of salt in the gravy. All-purpose flour: Equal parts flour and butter are combined to create a roux. This is what makes the gravy so thick and creamy! Beef broth: Use reduced sodium beef broth to prevent an overly salty gravy.
Poutine is a Québécois dish made of fresh-cut french fries topped with cheese curds and gravy. It first appeared in 1950s rural Quebec snack bars. It was widely popularized across Canada and beyond in the 1990s.What does poutine mean in Quebec slang? ›
Some assert that "poutine" is related to the English word "pudding," but a more popular etymology is that it's from a Quebecois slang word meaning "mess." The dish has in recent years been making inroads on American menus.What is poutine called in America? ›
The original Québec poutine now has cousins in the rest of Canada! In the United States, some restaurants of New York and New Jersey propose their own mix of fries, gravy and cheese, called « Disco Fries ». In Latin America, we can enjoy a poutine on the isolated beach of Zipolite island in Mexico.What meat goes good with poutine? ›
Chicken (or turkey) peas, stuffing, and gravy are the perfect match for the fries and cheese curd combo. Pro tip: cranberry sauce takes it to the next level. Great as a dish on its own or as a new way to use holiday leftovers!What gravy does Costco poutine use? ›
Is the gravy vegetarian that is used in the food court poutine? Our gravy contains milk. It may contain egg, fish, shellfish, and crustaceans. Hope this helps!What are fries called in Canada? ›
Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine :) Cheese curds can be found in white or yellow colour. White cheese curds are the ones you want for poutine.What do Canadians eat with poutine? ›
- Chopped and sauteed mushrooms.
- Pre-cooked, shredded lobster meat.
- Pulled pork.
- Thinly sliced smoked meat.
- Chopped, cooked bacon.
- Grated cheese and/or cheese curds.
- Sliced scallions.
- Beef and/or vegetarian gravy, kept hot in a serving vessel.
What is poutine flavor? ›
Classic poutine is made of a plate of hot and crispy French fries, topped with chunks of just melting fresh cheese curds, and smothered in a savory and salty brown gravy.Why is there no poutine in the US? ›
In Canada, this transcendent dish is served at every possible opportunity — restaurants, bars, truck stops, diners, doesn't matter. In America it's still treated like a culinary novelty. The few stateside restaurants that have attempted to make poutine can't seem to get it right.What do you call a woman from Quebec? ›
Québécois (pronounced [kebekwa] ( listen)); feminine: Québécoise (pronounced [kebekwaz] ( listen)), Quebecois (fem.: Quebecoise), or Québecois (fem.: Québecoise) is a word used primarily to refer to a French-speaking inhabitant of the Canadian province of Quebec.How do you swear in French in Quebec? ›
- Putain de merde / Bordel de merde / Putain de bordel de merde.
- Nom de dieu / Nom de dieu de merde.
- Ostie [Quebec]
- Tabarnak [Quebec]
- Crisse [Quebec]
Poutine. Known as Canada's national dish, poutine is a French-Canadian meal featuring three ingredients: fries, cheese curds, and gravy. Created in the 1950s in Quebec, the dish can be found everywhere today.Is poutine just cheesy chips? ›
It's a simple plate of chips topped with cheese curds and gravy, and it goes by the name of poutine.Can you buy poutine in the USA? ›
Simply put: Squeaky curds mean fresh curds. Though poutine may be difficult to find in the U.S., there are certainly fantastic options throughout the country. In fact, many restaurants kick up the classic poutine and make it into a truly crave-worthy meal. It may not be authentic, but it sure is delicious.What is the difference between poutine sauce and gravy? ›
DIFFERENCE BETWEEN POUTINE SAUCE VS GRAVY
Gravy is made with a Roux. Whereas Poutine Gravy is mainly thickened with a Starch. A Roux may be used, but the Poutine Gravy relies more so on Starch for thickening.
Add root vegetables
Use your favourite root vegetables like carrots, parsnips and turnip because they'll add to the simple, earthy taste of the potato. With a homemade gravy bursting with flavours, you'll find yourself faced with a delicious garden poutine!
Step 5: Assemble
After your fries are done it's time to assemble the poutine. Start with a hefty bed of crispy french fries, then liberally sprinkle cheese curd over fries. After, smother with piping hot gravy. Cheese curds don't melt like most cheeses, so big lumpy masses are completely acceptable.
What is the most important part of poutine? ›
Some people may substitute cheese curds for mozzarella, but this actually creates “disco fries” instead of poutine, and while disco fries are also delicious, those squeaky cheese curds are a vital ingredient to making yourself a proper poutine.Does Costco sell poutine in America? ›
The cheese curds taste like string cheese. But together these ingredients make an amazingly delicious snack and an experience you can only get at the COSTCO in Canada.Does Costco sell poutine in the US? ›
Costco food courts in the Great White North are home to the chain's take on the Canadian classic: poutine. This national dish comes with a generous handful of Costco's french fries topped with fresh cheese curds and a ladle of house-made gravy.Is McDonald's poutine gravy beef? ›
Gravy is best when it's homemade and worst when it comes in a packet and the McDonald's poutine gravy falls somewhere in between. I will applaud them on making it a chicken-based gravy, which is both the most delicious type of gravy and traditionally accurate.What does Canada call hot chips? ›
If you're on a diet it's probably best to look away now, because poutine is a beast of a dish that is guaranteed to both warm your cockles and clog your arteries. At its most basic, this much-loved French-Canadian staple is hot chips – aka French fries – smothered in fresh cheese curds and drowned in gravy.What do Irish call fries? ›
French fries (US) are called "chips" in the UK, and "frites" in French-speaking countries. In the UK and Ireland, what people in America call French fries are called "chips" and are famously served alongside fried fish.Is vinegar on fries a Canadian thing? ›
The widespread usage of vinegar, symbolized by a bottle or small sachets of it being omnipresent at the counter or tables, though, is more of an eastern Canadian thing that appears to end at Ontario for the most part. Once you've headed west into Saskatchewan, you have to start asking for vinegar for your fries.What potatoes are best for French fries Canada? ›
What type of potato makes the best french fries, Russets. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. The russets do not stop there, the high starch content makes for a fluffy baked potato.What cheeses are best for poutine? ›
Squeaky cheese curds are used for poutine but can be hard to find depending on where you live. If you can't get cheese curds you can substitute with cubes of very mild cheddar or mozzarella (although it is technically not poutine if not made with cheese curds, but cheese fries with gravy is delicious too).Is poutine French or English? ›
poutine n. French-Canadian dish traditionally made of French fries and fresh cheese curds, covered with gravy.
What makes a good poutine? ›
A good poutine has crunchy fries that crisp in your mouth and give a good amount of resistance when you dig your fork into it. Alternatively, a good poutine can also have those mushy, soft fries that melt in your mouth and give way to delicious potato goodness.What do you drink with poutine? ›
Rich poutine pairs well with a light, low-tannin red wine like Pinot Noir. With fruity notes of dried cherry and a splash of acidity, Pinot Noir and poutine go together like flannel and denim.What are the main components of poutine? ›
For the uninitiated, poutine is a dish born out of rural Quebec that consists of three ingredients: fries, brown gravy, and cheese curds.Why do Canadians put gravy on fries? ›
So, where does the gravy come into play? Well, the Canadian Encyclopedia notes, in 1963, “when customers complained that the fries grew cold too quickly on the plate, he (Lachance) doused the fries and curds with gravy to keep them warm.”What's poutine in English? ›
to push the lower lip forward to show you are annoyed, or to push both lips forward in a sexually attractive way: Vanessa always pouts if she doesn't get what she wants.Is poutine an American thing? ›
poutine, a Canadian dish made of french fries topped with cheese curds and gravy. It first appeared in 1950s rural Québec snack bars and was widely popularized across Canada and beyond in the 1990s. Poutine may be found everywhere from fine dining menus at top restaurants to fast-food chains.Are cheese curds banned in America? ›
(Raw or unpasteurized milk is banned in the United States, but luckily, cheese curds are 100 percent legal!)Does KFC have poutine in us? ›
KFC Poutine is a delicious Canadian delicacy that can sometimes be ordered in the U.S. KFC fast food locations. Basically, it's a huge plate of French fries with fresh (piping hot) cheese curds smothered in gravy.What country has the best poutine? ›
- Casse-Croute La Banquise. Montreal, Canada. ...
- Poutineville. Montreal, Canada. ...
- Au Pied de Cochon. Montreal, Canada. ...
- Montreal Pool Room. Montreal, Canada. ...
- La Belle Province. Montreal, Canada. ...
- Ma Poule Mouillée. Montreal, Canada. ...
- Chez Ashton. ...
- The Flying Pig.
French people stick to the usual “bonjour”. That said, if you're wondering how to say hello in French Canadian then look no further. In Canada, particularly in Quebec, we can say “bon matin”.
How do you say goodbye in Quebec? ›
(Oh reh-vwah) This is the most common ways of saying goodbye in French, and it's acceptable for the vast majority of situations, formal and informal. It literally means “until we each see each other again.
marde (merde): "shit", used in conjunction with other words, sometimes swears: esti de marde, silo de marde, tas de marde, mange donc un char de marde, pédale de marde, ciboulette de marde, or château de marde, Internet de marde.What is the F word in France? ›
Even though its literal meaning is “prostitute”, today “putain” is without a doubt the most used French curse word and is used like English speakers use the F word. You can use it in almost every situation!
Sacrebleu! Sacrebleu is a stereotypical and very old fashioned French curse, which is rarely used by the French these days. An English equivalent would be “My Goodness!” or “Golly Gosh!” It was once considered very offensive.How do you respond to Merci in Quebec? ›
The usual response to merci is de rien (You're welcome – literally, It's nothing) or il n'y a pas de quoi. In a more formal context, you could say Je vous en prie or Je t'en prie.What food is truly Canadian? ›
- Bannock. A satisfying quick bread steeped in Canadian history, basic bannock is flour, water and butter (or lard) that is shaped into a disc and baked, fried or cooked over a fire until golden. ...
- Nanaimo Bars. ...
- Maple Syrup. ...
- Saskatoon Berries. ...
- Caesars. ...
- Ketchup Chips. ...
- Montreal Smoked Meat. ...
The Canadian Diet
Traditional breakfast foods in Canada are cooked eggs, fried pork sausages or bacon, fried or deep-fried potatoes, toasted bread, pancakes (or egg-battered French Toast) and syrup, cereals, or hot oatmeal.
1. Poutine. You'll find poutine on most Canadian menus, but its real home is in Quebec. The savory dish combines fries, cheese, and gravy.What are curds made of? ›
They're small pieces of curdled milk, roughly the size of peanuts in the shell, with a mild and cheddar-like flavor. Fresh cheese curds have a rubbery texture that causes a squeak when you bite into them. Curds are often eaten plain or with herbs, garlic, and spices. Fried cheese curds are also popular.How many types of poutine are there? ›
French fries (or a fried potato of some kind) topped with cheese curds and gravy is the basis for a classic Quebecois poutine, and while the quintessential Canadian bar snack is good as-is, the riffs on the national dish can be stellar.
What can I put on poutine? ›
- Chopped and sauteed mushrooms.
- Pre-cooked, shredded lobster meat.
- Pulled pork.
- Thinly sliced smoked meat.
- Chopped, cooked bacon.
- Grated cheese and/or cheese curds.
- Sliced scallions.
- Beef and/or vegetarian gravy, kept hot in a serving vessel.
Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together.Does Costco sell cheese curds? ›
Bothwell Squeak'rs Cheese Curds Variety Pack 240 g (0.5 lb) × 12 pack | Costco.What kind of cheese is poutine? ›
It's fries, gravy, and cheese! I mean it's not even really a recipe. That said, this is a pretty good one. Original Quebec poutine is made with white cheddar cheese curds.What vegetables go with poutine? ›
Use your favourite root vegetables like carrots, parsnips and turnip because they'll add to the simple, earthy taste of the potato. With a homemade gravy bursting with flavours, you'll find yourself faced with a delicious garden poutine!What is the Canadian national dish? ›
Known as Canada's national dish, poutine is a French-Canadian meal featuring three ingredients: fries, cheese curds, and gravy. Created in the 1950s in Quebec, the dish can be found everywhere today. Many eateries even serve their traditional poutine with additional flavors, such as butter chicken or pulled pork.What is gravy called in Québec? ›
Start with a hefty bed of crispy french fries, then liberally sprinkle cheese curd over fries. After, smother with piping hot gravy. Cheese curds don't melt like most cheeses, so big lumpy masses are completely acceptable.