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Best Poutine Recipes

Best Poutine Recipes

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Poutine Shopping Tips

Instead of buying stock in a box for your gravy, try buying bones from the butcher to use as the base in your own.

Poutine Cooking Tips

If gravy has a chalky taste, the flour may not be cooked long enough – make sure to whisk flour until it is a deep golden color and smells nutty before adding liquid.

The Ultimate Poutine Recipe

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.

Why this recipe works:

  • A hybrid beef and chicken stock gives the gravy just enough beefy flavor, while still being mellow enough not to overpower the fries and cheese curds.
  • Fresh cheese curds at room temperature, made within 24 hours, provides the soft and squeaky cheese that's a hallmark of great poutine.
  • Soaking the potatoes in water, then frying them at 350°F and again at 425°F creates fries with a crisp exterior and a soft, pillowy interior.

Note: For the crispiest fries, freeze the potatoes after Step 4 by spreading them on an unlined baking sheet (before frying them a second time), then fry from frozen. The beef stock makes more than needed for this recipe. It can be frozen for later use—it makes a particularly delicious French onion soup.

11 Delicious Poutine Recipes to Make at Home

Though Canada doesn't have an official national food, it might as well be poutine. The glorious, hot combination of fries, cheese curds, and brown gravy was developed in Quebec in the 1950s, and versions of it have since spread to other countries. But if you can't find a restaurant nearby to celebrate National Poutine Day, try one of these recipes at home.


Serious Eats admits that poutine is a simple dish, on paper, but the details are important. The fries must be hot and slightly crisp, the cheese must be good quality, and the gravy flavor is crucial. In their recipe for The Ultimate Poutine, you get instructions for making all three (yes, even the cheese), although some shortcuts are offered. The gravy is made with beef, chicken, and vegetables.


Tieghan Gerard at Half Baked Harvest offers a somewhat simpler recipe for Authentic Canadian Poutine. In her version, the potatoes are soaked in beer instead of being rinsed in water, and the gravy contains beer as well. Canadian beer, of course!


Developed by Chef Charlene Rowland at Wayne Gretzky’s restaurant in Toronto, this Maple Bacon Poutine variation adds not only bacon, but also bourbon and maple syrup to the gravy (plus a hint of cayenne pepper for a kick).


Classic poutine is for those who don't worry about their fat, salt, or calorie consumption, or who see it as a rare treat. But if you're looking for all the satisfaction in a healthier package, EatingWell magazine offers a recipe for Oven-Fry Poutine with Mushroom Gravy, which skips the deep-frying and uses lower-sodium ingredients.


You can give your homemade poutine some California flair with avocados. Gaby Dalkin at What's Gaby Cooking lays out a recipe for Cheesy Avocado Bacon Poutine that tops the fries and cheese with bacon, onions, and tomatillo avocado salsa.


Sweet potato fans will want to try using oven-baked tubers for chef Marc Matsumoto's Sweet Potato Poutine. The sweet potatoes give a nice balance to the other salty ingredients and make for a great use of fall farmers' market finds.


Heather Hands at Flourishing Foodie made a Vegetarian Poutine that differs from the basic recipe only in that the gravy is made of vegetable stock, and the potatoes are baked with olive oil, so are a little healthier than the deep-fried version.


contains the requisite fries, gravy, and cheese, but this time, the cheese is Greek Kasseri cheese (a sheep's milk cheese), and it also contains Kalamata olives and two kinds of sausage.


As served by Edible Canada Bistro, this recipe for Quebec Duck Poutine has gravy made with broth stewed from duck bones, plus a couple of eggs sunny-side-up added on top for good measure.


Using poutine as a pizza topping is fusion dining at its finest. You can make it a homestyle treat with roast beef and mozzarella with this Poutine Pizza recipe from, or you can cut the overall prep and bake time in half—Spoon University, which specializes in quick and simple recipes for college students, offers Jessica Chiarello's quick-and-easy method for making poutine pizza.


Relax, this is nothing like classic poutine it only looks like it. Ricardo Cuisine's Dessert Poutine is made of churros (fries) with marshmallows (cheese curds) drizzled with caramel sauce (gravy). Though, maybe it does resemble classic poutine in one regard: the calorie count!

Start preparing our sauce

Preparing a poutine sauce is quite simple.

Melt the butter in a saucepan over medium heat. Be careful, it must not turn brown. When it has melted and simmered slightly, add the flour and stir constantly for about 1 minute. This mixture is called a roux and is used to thicken our sauce.

Once the minute has elapsed, pour in the 2 cans of concentrated broth and stir constantly with a whisk. Then add the brown sugar, ketchup, mustard and Worcestershire sauce and bring to a boil.

When the boiling point is reached, reduce the heat and continue cooking for about 5 minutes, stirring occasionally, until the mixture thickens. Then simply remove from the heat.

You are welcome to put a pinch of salt in the sauce. Some people add a little garlic, paprika, a few drops of hot sauce, etc. It is up to you to follow your taste buds.

How to Make the Ultimate Poutine

I'm not sure where or when my fascination with poutine began. All I know is that I'm always compelled to order it when I see it on a menu, and that my perception of its quality is directly proportional to my level of inebriation. When I'm sober enough to know better, most poutine strikes me as pretty sub-par.

For the uninitiated, poutine is a dish born out of rural Quebec that consists of three ingredients: fries, brown gravy, and cheese curds. It's simple enough, but as with anything seemingly simple, the devil is in the details. Poutines fail because they don't strike the right balance of textures and flavors. A good version starts with a bed of fries that have crisp exteriors and soft, pillowy interiors. On top of that should be a generous portion of bite-size soft cheese curds that have a distinct squeak to them. Smothering the fries and curds is a brown gravy that has just enough beefiness and tang to make it stand out, but not so much that it overwhelms the other two components.

This past summer I went up to Montreal and managed to squeeze in a fair amount of poutine eating. Some examples I tried were so good—like the one from Comptoir 21 shown above*—that I wondered why I couldn't get something like that back in New York. Ever since, I've been on a journey to develop the ultimate poutine recipe, and I'm now ready to share it with you all. If you're looking for a poutine that you can whip up after you've already shotgunned a six-pack, this is not the poutine for you. There are no shortcuts here.

*Amazingly, this one had a vegetarian but still very meaty-tasting gravy.

The Curds

Cheese curds can either be the easiest or most difficult step when making the ultimate poutine. If you have a source for great fresh cheese curds, it's as simple as buying them. If you don't, you're going to have to make them yourself. (Yup, I said I wasn't going to take any shortcuts here.)

The traditional curds for poutine should be soft, have a mild tanginess, and squeak when you bite them. This squeak is the result of long elastic proteins that form during the curd-forming process, which rub against your teeth as you chew. These proteins only exist for a short period of time, since they're dependent on the pH of the cheese. After the curds are more than a day old, their pH lowers and they lose their squeak (here's an explanation of the science of this process for those interested).

This means you need a source of incredibly fresh, day-of cheese curds, which can be a challenge for a lot of us. In my home base of New York, for instance, Beecher's Cheese is the only source I know of, although it's a bit of gamble because I've gotten both squeaky and none-squeaky curds there, and their curds have a sharper flavor than I like in my poutine. Still, they're the best bet in the area.

If you can't find great curds, the next best option is to make your own. With the right tools and patience, it's not all that difficult. I followed this recipe exactly, which required me to buy thermophilic culture, calcium chloride, and animal rennet, all inexpensive and easily obtainable online.

I started by heating the milk to 90°F, then added the thermophilic culture and calcium chloride and holding it at that temperature for an hour. Next I stirred in the rennet and waited another hour until the milk coagulated. With a long slicing knife, I cut the coagulated cheese into curds (whey separates from the coagulated milk as you do this) and let it rest for five minutes. Then I slowly brought the temperature of the curds and whey to 102°F over a period of 30 minutes. Once there, I cooked the curds at that temperature for another 45 minutes. I then drained the curds through cheesecloth and while they were quite nice looking, they had yet to develop a squeak.

The next step was to "cheddar" them while keeping them warm, which I did using a steamer insert above the remaining hot whey. After letting the cheese settle into a cohesive mass for 15 minutes, I cut the block in two pieces and flipped them every 15 minutes for two hours. The cheese was then solid enough for me to break apart into bite-size curds, which I seasoned with salt.

The curds have a great squeak and mild tanginess, perfect for poutine. I'll admit I'm not a cheesemaker, so I'm still tinkering with my technique (I'd like to get a little more tanginess in my future batches), but overall this is by far the best bet for those of us who don't have a proper cheese curd source nearby.

The Gravy

The main characteristic of poutine gravy is that it's brown, which usually means it's made with beef stock, although places like Comptoir 21 show that a roasted vegetable gravy can be just as good.

I stuck with the more common beef version, but didn't want to use canned beef stock because store-bought ones are never quite good enough. They're always too strong, too weak, artificial tasting, and/or overly salty. So I needed my own stock with just enough beefy flavor to give it some backbone, but not so much that it overpowered the curds and fries.

A traditional beef stock usually starts with marrow bones roasted with tomato paste, which creates a deeply brown and flavorful stock. Since I wanted something more subdued, I skipped the roasting and made a hybrid beef and chicken stock. I started by browning oxtails, beef shin bones, veal bones, and chicken necks in a large stock pot. After finishing those, I added carrots, celery, garlic, and onions, which turned a beautiful brown as they picked up the fond left behind from the roasted bones.

I deglazed with chicken stock, then added the meat, bones, and just enough water to cover, along with aromatics like thyme, parsley, bay leaves, and peppercorns. I let this simmer for three hours, then strained out the solids and separated the fat using a fat separator—you can also chill the stock and remove the hardened fat that collects on the surface. As for the meat from the oxtails, you can either shred it and add it to the finished gravy, or save it as a snack or pasta topper.

With the stock ready, the rest of the gravy was straightforward: I started it with a flour-and-butter roux, and once that was a golden blond color, I slowly whisked in the stock, simmering it until thickened.

Poutine gravies usually have a touch of tanginess, so I whisked in a tablespoon of rice vinegar, which is delicate enough to brighten a bit without making the gravy too sour.

The Fries

Ultra-crisp fries are essential for poutine, since they need to retain their crunch even after the gravy has been poured on top. I knew I wanted a thick-cut frite-style fry for this, since those have a good ratio of crisp exterior to pillowy potato center.

I cut my skin-on russets into 1/2-inch strips and used the double fry method—first cooking them at a lower temperature to soften the potatoes, then frying them at a hotter temperature to crisp them. Typically I wash off the starch before frying the potatoes, but I wondered if leaving the starch on would yield even crunchier results, so I tried out both ways.

Both sets of potatoes cooked similarly on the first low-temp fry, but the non-rinsed fries almost instantly turned a dark brown in the hotter 425°F oil. More importantly, the rinsed ones were both crispier on the outside and softer within. Rinsing it is.

To bump up the crunchiness, I cooked my fries a minute longer than normal, which gave them a deeper golden color and crispness without compromising the interior. What actually made for the crispiest fries, though, was freezing them after the first frying step and then frying them the second time while still partially frozen.

The Assembly

Once the fries are done, assembly needs to happen quickly, so it's best to have all components ready to go. The curds should be soft and slightly (but not fully) melted. Having them at room temperature is the key to getting them there from just the heat of the fries and gravy alone. The gravy, meanwhile, needs to be hot enough to soften the curds, but not so hot that it melts them completely—if it's hot enough to burn your tongue, let it cool just a little before pouring it on.

Building the poutine is as simple as topping the fries with a healthy portion of room-temp curds, and then pouring the hot gravy on top. A garnish of minced chives is a nice fancy-pants touch.

This poutine was as close to perfect as I've had outside of Quebec. The fries retained a nice crunch and had excellent creamy interiors. My homemade cheese curds squeaked with each bite. And the gravy took it over the top with its robust, beefy flavor.

Poutine may have a reputation as drunk food, but when it's done right like this, it's really a thing of beauty, just as excellent whether you've been imbibing or not.

Tips for Frying the Fries

  • Use a large deep pot: Since we&rsquoll be deep frying, we need a lot of oil. Like enough to go 3-inches up your pot, so you&rsquoll need a pot that&rsquos at least 6-inches high or more, because once the fries are added, the oil will rapidly bubble up and you wanna make sure there&rsquos enough room so it doesn&rsquot spill over.
  • Fry in small batches: There&rsquos a lot of fries, so you may be tempted to fry a ton at once to get it over with but DON&rsquoT! The first time I fried french fries, I accidentally added too many fries to the pot and the oil bubbled up, spilled over, and set the entire pot on fire. Yes, it&rsquos THAT dangerous! I was able to put it out without problem and continue frying, but it could&rsquove ended way worse so please fry in very small batches to avoid this.
  • Don&rsquot leave the pot: Pay close attention to the fries when frying. Even though I gave you a time, this is the time it took ME to fry. Things may end up differently for you, especially with the second fry. Some batches took 3 minutes to reach the golden crispy stage, while other batches took 5 minutes or more which is why the time is 5-3 minutes. Once you see the fries getting brown and crispy, take them out. You don&rsquot want them to burn.

When potatoes is baked, remove from the oven.

Place the fries onto your favorite plate, top with the Philadelphia cheese, pour over the best St-Hubert gravy and enjoy.

Philadelphia Poutine from the best food blog 5starcookies

An Easy Steak Poutine Recipe with Fries and Gravy


There aren’t many meals quite as decadent and comforting as what comes on a plate of poutine. The quintessential Canadian poutine dish that is loaded with french fries, a hearty gravy and creamy cheese curds is something we fell in love with when we lived across the border from Canada, in Michigan.

Of course, our family trip to Montreal had us ALL falling in love with the food, like poutine. We couldn’t get enough, and steak frites, and other Québécois dishes.

And the maple syrup everything. I’m drooling.

But back to this amazing poutine recipe. Typically, steak frites and poutine are two separate dishes, but I mean – how could I not?

We stock up our freezer every single month with an order from Omaha Steaks! This month, their beautifully marbled ribeyes were calling to me. Can I also just say that having a stocked freezer makes for some of the BEST meals?

I had been saving this Private Reserve selection of the butteriest steak… and I couldn’t wait any longer. Thankfully, each steak comes individually vacuum-sealed to preserve freshness. That also means I only thawed a couple of these prize steaks to use, and saved the rest for later. This coveted cut is from the most prized part of the Ribeye and is known for exceptional marbling, flavor, and tenderness. I’m telling you, it’s like butter!

I like to find packages on sale at Omaha Steaks, and use them for meal planning the next month. This way I get better deals and I know I always have delicious, quality meat and sides to choose from.

Check out the Flat Iron Favorites currently on sale for $139.99 ($312.92 separately) That’s 55% off! Get 4 Flat Iron Steaks + 8 Boneless Pork Chops + 8 Large Boneless Chicken Breasts + 8 Omaha Steaks Burgers + 8 Gourmet Jumbo Franks + 1 jar Signature Seasoning.

Another item from my stocked freezer? Fries! In our big family, French fries are a common thread, I mean, what kid DOESN’T like fries?

Steak frites, meaning “steak [and] fries” in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium, which claims to be the place of its invention.



Basically, since I had items already in my freezer, it came down to making the best poutine gravy. This gravy recipe can come together with most pantry staples! And the cheese curds, but we’ll get to that in a minute.

But oh this gravy. Poutine gravy is a flavorful, tangy-but-not-too-tangy, rich beef gravy – lightened up with the addition of chicken stock during the process. While it is a process to make gravy, it’s not very difficult at all. Don’t worry, we’ve got all the steps below.

Adding in the splashes of vinegar, Worcestershire sauce and just-right seasonings give it the punch of flavor you expect, but not overwhelming to the cheese or fries. That goes for the thickness of the gravy as well. You want the fries and cheese curds to swim in the gravy, and then slide right out of it with a good coating.

Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s in the Centre-du-Québec region. Though its origins are uncertain and there are several competing claims of having invented the dish. It has long been associated with Quebec cuisine. It’s rise in prominence has led to popularity throughout the rest of Canada, in the northern United States, and internationally.



Poutine only truly becomes poutine when you add the cheese curds, which in some circles can be known as “squeaky cheese”. Cheese curds are clouds (or lumps, but I prefer the term clouds) of young cheese that have a mild flavor. Even with the recommended cheddar cheese curds, you’ll find they’re a creamy white color and milder flavor, similar to mozzarella. The great thing about curds is that the cheese maintains most of its shape, yet melts over the fries slightly when covered in the hot gravy.

Typically, I’ll do an order for grocery delivery from Walmart – I can get basics for a good price, and delivered to my door. But for cheddar cheese curds I had to keep looking. Thankfully our local Sprouts, right around the corner, had cheddar cheese curds, and it was a quick stop.


I wanted to bring you the best poutine recipe! I’d had a craving for it myself and couldn’t find good poutine near me! I researched and experimented with recipes until we had the best Canadian poutine dish. And now you can make it at home too.

To me, a perfect poutine recipe starts with the BEST gravy. It only somehow becomes more delicious when served with cheese and fries… and this time, an incredible steak, too.

Of course, you can make the fries yourself. However, I found that some of the frozen variety are good as well. The key for me is the flavoring in the gravy, the cheese curds AND in the steak!

In fact I have a big flavor boosting tip! Once the fries are cooked in the oven and the steak removed from the skillet to rest, I pour my fries into the skillet to meld with all of those steak seasonings. There’s added flavor in every bite. SO GOOD.

Ready to stock up your freezer to have delicious, quality meat on hand for nights you’re craving cozy comfort dishes like this? Don’t miss Omaha Steaks stock up packages and sales! That’s how we make it happen and save for our family of eight!


Good poutine is swimming in delicious gravy with clouds of melty cheese, meaning you can’t really scoop out a single fry. Poutine needs to be scooped and gathered with a fork to get ALL of that goodness in each bite.

Poutine can be served individually and eaten with a fork – how cute would it be in separate mini skillets?! Or you can set out a larger skillet or platter with forks for family-style eating where everyone dives in. I’d recommend this for couples or small family circles. In these current times, it’s probably best to stick with poutine on individual plates.


I’m never above taking the quick and easy route when I know I can find a good one. That’s is how I feel about using pre-made fries for poutine. There are definitely some amazing recipes out there for fresh French fries, but it also adds to the time and intensity in the kitchen, and with six kids, I have to choose my battles.

Meaning, I’d rather cook up a delicious steak to slice up alongside (or on top of) my poutine.

You can use your favorite store-bought frozen fries and bake them according to package directions. Just make sure to cook your gravy while the fries are baking, or even get it started beforehand so that it’s hot and ready when the fries come out of the oven.

And don’t miss my tip above for pan frying those hot fries in your hot steak skillet to soak up those seasonings, too!

Do you have a poutine recipe that you love? Let me know in a comment below!

Poutine (French Fries with Gravy and Cheese Curds)

This recipe for poutine, a.k.a. Canadian French fries, delivers a cheesy, deep-fried, gravy-laden taste of Quebec.

Maxime Iattoni

Montreal’s gastronomic achievements may have reached dizzying heights, but the province of Quebec will forever be known as the place where poutine fries began. An unabashedly hearty mixture of French-fried potatoes, beef gravy, and squeaky-fresh cheese curds, this Canadian french fries dish (similar to New Jersey’s “disco fries”) is the ultimate late-night party snack.

Our poutine recipe comes from former Saveur Test Kitchen assistant, and Toronto native, Anne-Marie White, whose addition of green peppercorns and Worcestershire sauce brings a layer of spicy depth to the gravy.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.


Poutine (French Fries with Gravy and Cheese Curds)

Top 10 Canadian Poutine Recipes

Poutine is a classic Canadian recipe that is often not much more than chips & gravy. But there are massive variations on the recipe and they all make for tasty evening meals when you are in a rush. But let’s slow down a bit for now and take the time to look at these recipes…

Lobster Poutine

10 – Lobster –

Even Seafood like lobster makes a nice Poutine recipe when used in the right recipe.

Ramen Poutine

9 – Ramen –

People can make just about anything out of Ramen Noodles and it looks like Poutine is one of them.

Thanksgiving Poutine

8 – Thanksgiving –

This is basically a Christmas dinner only eaten in Poutine form. But I’m not sure if I want to try it.

Iced Marshmallow Poutine

7 – Iced Marshmallow –

It seems you can turn just about anything into a dessert if you try hard enough.

Jalapeno Bacon & Beer Fries Poutine

6 – Jalapeno Bacon & Beer Fries –

This recipe sounds like it has a bit of a kick to it, but I’m happy to let it kick me!

Broccoli Poutine

5 – Broccoli –

This is as far removed from the original Poutine recipe as it is far to go! But that doesn’t mean I wouldn’t try it.

Cheesy Avocado & Bacon Poutine

4 – Cheesy Avocado & Bacon –

Here is a right royal mash-up of foods. But I am not willing to knock it until I’ve tried it.

Poutine Pizza

3 – Pizza –

Now, this is what I call a pizza! No need for a separate bowl of chips here.

Guinness Poutine

2 – Guinness –

Irish dry stout gravy and chips are always going to get a thumbs up in my books. OR maybe I should say forks up!

Sweet Potato Poutine

1 – Sweet Potato –

Served with thick gravy this Poutine recipe is a nice clash of the savoury and sweet tastes.

How to Make the Perfect Crispy French Fries:

  • The first secret to a good french fry is to make sure you use the right potatoes. High starch potatoes like Idaho potatoes (also called Russet potatoes) are the best because they’re dense and have the least amount of moisture.
  • As soon as you cut the potatoes into strips, transfer them to a bowl of cold water with a tablespoon of lemon juice. This will prevent the potatoes from going brown.
  • Use the right oil for frying french fries. Refined peanut oil has been found to be the best to use for fries but canola or safflower oil are great too.
  • Fry the potatoes twice, once at a lower temperature which actually cooks the inside of the fries to the perfect temperature, and once at a higher temperature, which will turn the outside of the fries golden brown and crispy.