Poutine (Classic Canadian)

Short description

Poutine is a quintessential Canadian dish originating from Quebec. It consists of crispy French fries topped with squeaky cheese curds and smothered in hot, savoury brown gravy. The combination creates a delightful contrast of textures and flavours—crispiness, creaminess, and warmth—all in one indulgent, comforting plate.

Why You’ll Love This Recipe

You will love this recipe because it delivers on authenticity and texture. The fries are golden and crisp, the cheese curds maintain their characteristic squeak and firmness, and the gravy is rich and flavourful, tying everything together. It’s simple to prepare, yet delivers a deeply satisfying eating experience that’s iconic and unmistakably Canadian.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Russet potatoes (for fries)

• Cheese curds (fresh, preferably at room temperature)

• Beef and/or chicken broth (for gravy)

• Flour (for thickening gravy)

• Butter (for the gravy base)

• Optional seasonings: onion powder, garlic powder, Worcestershire sauce, salt and pepper

directions

1. Prepare the fries: cut Russet potatoes into sticks and soak in cold water for at least 30 minutes (or up to overnight if preparing ahead). Drain and thoroughly dry.

2. Fry the potatoes: heat oil in a deep pot to cook fries in two stages—first at a lower temperature until just tender, then again at higher heat until golden and crisp. Drain on paper towels.

3. Make the gravy: create a roux by melting butter and stirring in flour until golden. Gradually whisk in broth (beef and/or chicken) until smooth. Season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper; simmer until thickened.

4. Assemble the poutine: place fries on a serving dish, sprinkle cheese curds evenly, then ladle hot gravy over the top. Serve immediately to preserve the contrast of textures.

Servings and timing

• Servings: 4 (standard serving size for a group or family)

• Preparation time: about 20 minutes (including soaking and drying of fries)

• Cook time: about 30 minutes (for frying and gravy preparation)

• Total time: approximately 50 minutes

Variations

• With meat: Add cooked pulled pork, bacon, sausage, or smoked meat on top for extra heartiness.

• Vegetarian gravy: Substitute vegetable broth and enhance with herbs or gravy mix.

• Alternate bases: Use baked sweet potato fries for a different flavour and added fibre.

• Sauce swaps: Try BBQ sauce, marinara, or other flavours in place of traditional brown gravy—though purists may prefer to stick to the classic.

storage/reheating

• Storage: Store components separately in airtight containers. The gravy can be refrigerated for up to 3–4 days; fries and cheese curds are best used fresh.

• Reheating: Reheat fries in an oven (around 300–400 °F) or air fryer to help restore crispness. Gently warm gravy on the stove, thinning with a splash of broth if needed. Reassemble with cheese curds and serve promptly. Avoid using the microwave for reheating fries, as they tend to become soggy.

FAQs

What makes authentic poutine?

Authentic poutine requires three elements: crisp fries, fresh squeaky cheese curds, and hot brown gravy. The curds should ideally be at room temperature so they warm without melting completely.

Can I use shredded cheese instead of curds?

While shredded mozzarella can be substituted if curds are unavailable, it lacks the characteristic “squeak” and is less authentic.

Why soak the potatoes before frying?

Soaking removes excess starch, yielding crispier fries after frying.

Should the gravy be thick or thin?

Gravy should be thin enough to coat fries evenly, yet thick enough to cling—this balance contributes to the ideal mouthfeel.

Can I make this ahead of time?

Yes; fries can be cut and soaked ahead, gravy can be prepared up to 2–4 days in advance. Reheat components separately and assemble just before serving for best texture.

How should leftovers be stored?

Store fries, gravy, and cheese curds separately in airtight containers. Leftover gravy keeps for 3–4 days; fries are best consumed soon to avoid sogginess.

What’s the best method to reheat fries?

Reheating in an air fryer or oven helps restore crispiness. Avoid microwaving fries directly.

Can I freeze any part of the poutine?

You can freeze pre-fried fries or gravy separately, but do not freeze assembled poutine. Freeze fries after initial fry (flash freeze), and re-fry from frozen for crispiest results.

Why do cheese curds need to be fresh?

Fresh curds retain elasticity and the “squeak”—they lose that texture after refrigeration or aging.

What is the origin of poutine?

Poutine originated in Quebec during the late 1950s and has since become a beloved Canadian comfort food icon.

Conclusion

Classic Canadian poutine combines simplicity with nuance—crisp fries, squeaky curds, and savory gravy coming together in a timeless comfort dish. Easy to make yet deeply satisfying, it lends itself to personalization while staying rooted in culinary tradition. With the tips, variants, and reheating guidance above, you’re well equipped to enjoy poutine at its best, whether freshly made or reheated for leftovers

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