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Canadian Poutine with Homemade Beef Gravy and Cheese Curds
Make authentic Canadian poutine at home with crispy fries, rich beef gravy, and squeaky cheese curds. Step-by-step recipe, tips, and nutrition info.
Classic poutine is a quintessential Canadian comfort dish that layers crisp, golden French fries with fresh “squeaky” cheese curds and a rich, savory brown gravy. This recipe guides you through twice-frying potatoes for optimal crunch, preparing a homemade stock-based gravy thickened with a butter-flour roux, and assembling the components while everything is piping hot so the curds soften without fully melting. Traditionally enjoyed as a hearty snack or casual meal, poutine is a staple at diners, pubs, food trucks, and late-night eateries, especially during cooler months or after social gatherings when warm, filling fare is most welcome.
Canadian Poutine with Homemade Beef Gravy and Cheese Curds
First served in rural Quebec snack bars during the late 1950s, poutine quickly evolved from a regional curiosity to a national icon. Mastering it at home lets you control everything from the potato variety to the salt level of the curds, making each batch customizable to personal taste and dietary needs.
Prep Time
40 minutes
40 minutes
Cook Time
30 minutes
30 minutes
Total Time
70 minutes
70 minutes
Ingredients
Russet potatoes, 2 lb / about 4 large
- Fresh white cheddar cheese curds, 2 cups (≈225 g)
- Neutral vegetable or canola oil (for deep-frying), 2–3 L or enough to submerge fries
- Unsalted butter, 3 tbsp
- All-purpose flour, 3 tbsp
- Low-sodium beef stock, 2 cups
- Low-sodium chicken stock, 1 cup
- Ketchup, 1 tbsp
- Worcestershire sauce, 1 tsp
- Apple-cider vinegar, 1 tsp
- Garlic, 1 small clove minced
- Kosher salt, about ½ tsp or to taste
- Freshly ground black pepper, ¼ tsp
- OPTIONAL / TO FINISH
- Finely sliced green onions, 2 tbsp
- Chopped fresh parsley, 1 tbsp
- Smoked paprika, pinch
- Dark soy sauce (for deeper gravy colour), splash
Method
Rinse russet potatoes under cold water to remove any dirt
- Peel the potatoes if desired
- Cut the potatoes lengthwise into ¼-inch thick fries
- Submerge the cut fries in a large bowl of cold water
- Soak the fries for at least 30 minutes to pull out excess starch
- Drain the fries and pat them completely dry with paper towels
- Heat frying oil in a deep pot or Dutch oven to 325 °F / 165 °C
- Lower a batch of fries into the hot oil and cook until pale and tender, about 4 to 5 minutes
- Lift the blanched fries out of the oil and let them drain on a paper-towel-lined tray
- Repeat blanching with the remaining fries, letting the oil return to temperature between batches
- Increase the oil temperature to 375 °F / 190 °C
- Fry the blanched fries a second time until golden and crisp, about 2 to 3 minutes per batch
- Transfer the finished fries to fresh paper towels and season them immediately with salt
- Melt unsalted butter in a medium saucepan over medium heat
- Whisk all-purpose flour into the melted butter to form a smooth roux
- Cook the roux, stirring constantly, until it turns light brown and smells nutty, about 2 minutes
- Gradually whisk beef stock into the roux until no lumps remain
- Stir in Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and black pepper
- Bring the gravy to a gentle boil, then reduce heat and simmer until thickened, about 10 minutes
- Taste the gravy and adjust seasoning if needed
- Place a generous portion of hot fries on a serving plate or shallow bowl
- Scatter fresh cheese curds evenly over the fries
- Ladle hot beef gravy over the fries and curds so the curds begin to melt
- Serve the poutine immediately while everything is piping hot
Nutrition (whole recipe)
Calories
2885 kcal Protein
81 g Fat
199 g Carbs
193 g Fiber
14 g Sugar
13 g
2885 kcal Protein
81 g Fat
199 g Carbs
193 g Fiber
14 g Sugar
13 g
Notes
Let the cheese curds sit at room temperature for 30 minutes before serving—cold curds stay rubbery, while lightly warmed ones give the signature “squeak” as you bite. For extra depth, swap half the butter in the roux for rendered duck or bacon fat; the subtle smokiness lifts the whole dish without overpowering it.
why this recipe
This Canadian poutine recipe is worth every minute in the kitchen because it layers simple ingredients into an indulgent, soul-warming experience that takeout can’t match. Hand-cut fries emerge golden and crisp, ready to soak up a silky homemade beef gravy simmered with aromatic herbs and just a hint of maple for depth. The final flourish—fresh, squeaky cheese curds that gently melt into creamy pockets—creates a textural contrast you simply can’t achieve with shredded cheese. By crafting each component from scratch, you control the salt, richness, and seasoning, elevating a beloved comfort food into a restaurant-quality dish that still feels wonderfully nostalgic. One bite delivers hot, crispy, velvety, and chewy sensations all at once, proving that a little extra effort turns an everyday craving into an unforgettable treat.
FAQs
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Frequently Asked Questions
What can I use as a substitute if I can’t find fresh cheese curds?
If fresh curds are unavailable, use a young, mild cheese that stays in soft nuggets—diced low-moisture mozzarella, Oaxaca, or very young white cheddar cubes work best. Keep the pieces chilled, then add them just before ladling on the hot gravy so they soften and “squeak” without fully melting.
How can I adapt this poutine to be fully vegetarian while keeping the gravy rich and flavorful?
Make a robust vegetarian gravy by replacing the beef-and-chicken stock with a deeply roasted vegetable stock fortified with dried or fresh mushrooms, a splash of soy sauce or liquid aminos, and a teaspoon of white or red miso for extra umami. Use a vegetarian Worcestershire (or equal parts soy sauce and cider vinegar) and finish the roux with browned butter to mimic meaty depth. Keep the cheese curds (verify they’re made with microbial, not animal, rennet) and assemble as usual.
How can I keep the fries crispy when making poutine for a crowd?
Double-fry the potatoes as directed, then hold the finished fries on a wire rack set over a baking sheet in a 200 °F (95 °C) oven; the warm, circulating air keeps them crisp without over-cooking. Don’t add curds or gravy until the very last moment—set up an assembly station so each portion is built à la minute just before serving.