Homemade Poutine is a classic Canadian recipe, perfect as a late-night snack or an appetizer for game day. Add bacon, pulled pork, or taco beef to make it a full meal!
A plate of hot french fries is topped with cheese curds and hot brown gravy. The gravy melts the cheese for the ultimate goodness.
Poutine originated in Quebec in the 1950s, although, like many dishes, the true origin is debated.
Depending on where you are in Canada (or the US), poutine can come in different forms but always with the same three ingredients: fries, gravy/sauce, and cheese curds.
Assemble poutine by placing hot fries on a plate or even in a paper boat or bowl and top with cheese curds. Pour hot gravy over the top and serve immediately. While it’s very controversial, I love adding ketchup when I serve them.
Crispy fries are topped with cheese curds and smothered in a flavorful gravy to create this Canadian classic!
- 8 ounces cheese curds
Fries
- 2 large baking potatoes scrubbed
- 1 tablespoon olive oil or vegetable oil
- seasoned salt to taste
Brown Gravy
- 1 teaspoon olive oil
- ½ onion diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme leaves
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1¼ cups condensed beef broth
To Make the French Fries
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Preheat oven to 375°F and line a large baking sheet with parchment paper.
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Wash and cut potatoes into ¼” fries. Soak fries in cold water for at least 30 minutes, then dry thoroughly using paper towels or a clean kitchen towel.
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In a large bowl, toss fries with olive oil and seasoned salt. Spread on the prepared baking sheet in a single layer.
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Bake for 20 minutes. Increase the oven temperature to 425°F, stir the french fries, and continue baking until golden brown, about 20 to 25 minutes.
To Make the Gravy
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While the fries bake, heat one teaspoon olive oil in a saucepan over medium heat. Cook diced onion until tender.
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Add minced garlic, thyme, and pepper to the saucepan. Cook the mixture for 2 minutes. Whisk in the butter until melted. Stir in flour, cooking the roux for 4 to 5 minutes or until browned.
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Gradually add the condensed beef broth and 1 cup of water to the saucepan, whisking until smooth after each addition.
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Bring the mixture to a boil, then reduce to a simmer for 2 minutes. Strain the gravy through a mesh strainer into a pot.
Assembly
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Place the hot fries on a serving plate and top with cheese curds. Pour very hot gravy over the fries and cheese.
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Serve immediately.
- Fries can be cooked in the air fryer or deep fryer.
- Homemade fries can be replaced with frozen fries.
- Leftover gravy or packaged gravy can be used in place of homemade brown gravy.
Calories: 1108 | Carbohydrates: 83g | Protein: 41g | Fat: 69g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1542mg | Potassium: 1746mg | Fiber: 6g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 26mg | Calcium: 894mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Side Dish, Snack
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