Poutine is a classic Canadian dish made with crispy fries, savory brown gravy, and soft cheese curds. This indulgent comfort food originated in Quebec and quickly gained popularity across Canada and beyond. It’s warm, rich, and incredibly satisfying.
Authentic Canadian Poutine Recipe – Crispy, Cheesy & Loaded with Flavour:
Say goodbye to boring grains and hello to this Poutine can be served as a hearty snack, a full meal, or even a party dish. It blends North American diner culture with French-Canadian culinary tradition.
History of the Recipe :
Put simply, poutine is a dish topping French fries with cheese curds and gravy. It’s a traditional Québec specialty that originated in the 1950s. Poutine as we know it today originated in 1964 thanks to chef Jean-Paul Roy of Le Roy Jucep in Montreal. The dish is still available at the restaurant today.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Authentic Canadian Poutine Recipe
Ingredients
- 4 large Russet potatoes (peeled and cut into fries)
- 2 tablespoons corn starch (for crispiness)
- Salt and pepper (to taste)
- 2 cups fresh cheese curds (preferably white)
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups beef or chicken stock (low sodium)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Poutine is best served hot and fresh. For an upgrade, add toppings like pulled pork, sautéed mushrooms, or bacon bits.Pair it with cold soda, craft beer, or a rich milkshake for the ultimate diner-style experience.Serves: 3 to 4 people as a main, 6 to 8 as a side.
Notes
1. Prepare the Potatoes
- Peel and cut the potatoes into medium-thick fries.
- Rinse them in cold water to remove excess starch.
- Soak the fries for 30 minutes, then drain and pat them completely dry.
- Toss the dried fries with a little cornstarch and salt for extra crispiness.
2. Cook the Fries
Option 1: Deep Frying- Heat oil in a deep fryer or heavy pan to 350°F (175°C).
- Fry the potatoes in small batches for 4–6 minutes until golden and crispy.
- Drain on paper towels.
- Preheat oven or air fryer to 400°F (200°C).
- Toss fries with oil and bake/air fry for 25–30 minutes, flipping halfway.
3. Make the Gravy
- In a saucepan, melt butter over medium heat.
- Add flour and whisk constantly to form a roux (about 1 minute).
- Slowly add beef or chicken stock, whisking until smooth.
- Add Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Simmer for 5–10 minutes until the gravy thickens.
4. Assemble the Poutine
- Place hot fries on a serving plate or dish.
- Sprinkle cheese curds evenly over the fries.
- Immediately pour hot gravy over the top, allowing it to slightly melt the cheese.
- Serve hot and enjoy immediately!
- Cheese Curds Matter: For authentic texture and taste, use fresh white cheese curds. If unavailable, substitute with torn mozzarella, though the traditional squeak will be missing.
- Gravy Consistency: Keep your gravy smooth and pourable—not too thick or runny. Whisk constantly to avoid lumps.
- Crispy Fries Tip: Soak potatoes in cold water, dry thoroughly, and toss with a bit of cornstarch before frying or baking for extra crunch.
- Serve Immediately: Poutine tastes best when served hot. The warmth melts the cheese curds slightly and keeps the fries crispy.
- Add Custom Flavors: For variations, try adding toppings like caramelized onions, shredded meat, or spicy jalapeños.
- Storage: Poutine doesn’t store well once assembled. Store components separately and reheat before combining.
- Vegetarian Version: Use vegetable broth and vegetarian-friendly gravy seasonings for a meat-free version.
- Double the Gravy: Make extra gravy to serve on the side—everyone always wants more!
Tips:
-
Use Russet Potatoes: They’re starchy and ideal for crispy fries.
-
Dry Thoroughly: Always pat fries completely dry after soaking to avoid sogginess.
-
Double-Fry for Extra Crunch: Fry the potatoes once at a lower temp, then again at a higher temp for the crispiest texture.
-
Warm the Cheese Curds: Let them sit at room temperature for 10–15 minutes before assembling for better melting.
-
Gravy Temperature Matters: The gravy should be hot enough to melt the curds slightly but not so hot that it makes the fries soggy.
-
Use Low-Sodium Stock: This gives you better control over the saltiness of the gravy.
-
Customize It: Add toppings like bacon, pulled pork, or caramelized onions to create gourmet versions.
-
Serve Immediately: Poutine loses its magic when cold. Assemble right before serving.
-
Homemade Curds (If Needed): If cheese curds are unavailable, consider making them at home using milk, rennet, and vinegar.
-
Try Mushroom Gravy: For a vegetarian twist, use mushroom stock instead of meat-based broth.
Can I use mozzarella instead of cheese curds?
Yes, but the texture will differ. Cheese curds offer a squeaky bite and mild flavor.
Can I make this vegetarian?
Absolutely. Use veggie stock and a vegetarian Worcestershire sauce alternative.
Can I bake the fries instead of frying?
Yes! Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
Where can I find cheese curds?
Check local cheese shops or farmer’s markets. If unavailable, try online stores or make your own.
Conclusion
Poutine is more than just fries with gravy—it’s a rich, comforting taste of Canada. With simple ingredients and quick preparation, anyone can enjoy this iconic dish at home. Add your twist, make it cheesy, and dive into every delicious bite.
Give it a try today and savour one of the world’s most comforting creation!