Classic Poutine

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/21
Poutine

 The Spruce / Leah Maroney
Prep: 25 mins
Cook: 35 mins
Soak: 60 mins
Total: 2 hrs
Servings: 4 servings
Nutrition Facts (per serving)
939 Calories
67g Fat
62g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 939
% Daily Value*
Total Fat 67g 86%
Saturated Fat 18g 91%
Cholesterol 78mg 26%
Sodium 872mg 38%
Total Carbohydrate 62g 23%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 24g
Vitamin C 20mg 101%
Calcium 495mg 38%
Iron 3mg 19%
Potassium 1515mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Poutine is a classic Canadian dish originating from Quebec, Montreal. There are a few ways to pronounce poutine—depending on where you're from it seems—the English Canadian version is "poo-teen" while French Canadian say it as "poo-tin." Whichever way you say it, poutine is a delectable dish of crispy french fries smothered in a tangy gravy and salty cheese curds to form the perfect late-night indulgence or hearty snack.

The fries are traditionally homemade from russet potatoes. We fry them twice for extra crispiness. You can use a bag of frozen fries to save time, but there’s something so delicious about the texture and flavor of the homemade kind.

Cheese curds are sometimes hard to find, depending on where you live. Some grocery stores will carry them, but you can also find them online. You can even find different flavor curds—a roasted garlic or jalapeño variety would be a tasty take on this classic dish. 

Popular all over Canada, and becoming better known in other countries; the word, "poutine" is slang in Quebec for "a mess." Fair warning, this tasty dish is best eaten with a fork. The perfect beverage to go along with poutine—what else (if you're an adult) but a beer!

Ingredients

  • 5 medium russet potatoes

  • 2 tablespoons unsalted butter

  • 2 teaspoons olive oil

  • 1 shallot, minced

  • 1 clove garlic, minced

  • 1/4 cup all-purpose flour

  • 1 cup beef stock

  • 1 cup chicken stock

  • 1 tablespoon ketchup

  • 2 teaspoons apple cider vinegar

  • 1/2 teaspoon Worcestershire sauce

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Oil, for frying

  • 2 cups cheese curds

  • Parsley, for serving, optional

  • Scallions, sliced, for serving, optional

Steps to Make It

Make the French Fries

  1. Gather the ingredients. 

    Gather the ingredients to make Poutine
     The Spruce / Leah Maroney

  2. Cut the potatoes into fries. They should be about 1/2-inch in diameter. Leave the skin on for a more rustic feel. It will also save you a lot of time. 

    Slice the potatoes
     The Spruce / Leah Maroney

  3. Place the potatoes in a bowl of cold water. Cover the bowl and place it in the refrigerator. Allow them to soak for at least one hour or up to 24 hours. 

    Soak the potatoes
     The Spruce / Leah Maroney

Make the Gravy

  1. Add the butter and olive oil to a medium saucepan. Heat on medium heat until the butter has melted. Add in the shallots and garlic and sauté until soft and translucent. 

    Saute the shallots and garlic
     The Spruce / Leah Maroney

  2. Add the flour to the pan and whisk until it has combined completely with the fats. Cook on medium-low heat for about 3 minutes to cook off the flour flavor. 

    Add the flour
     The Spruce / Leah Maroney

  3. Add the beef stock, chicken stock, ketchup, apple cider vinegar, and Worcestershire sauce to the pan. Whisk quickly to combine all of the ingredients. Allow the sauce to simmer for at least 5 minutes to allow the sauce to thicken. Taste and add salt and pepper as needed. 

    Simmer the gravy
     The Spruce / Leah Maroney

  4. Keep the gravy warm on low heat as you prepare the fries. 

Cook the Fries and Assemble the Poutine

  1. Drain the fries and pat them dry with paper towels.

    Drain the potatoes
     The Spruce / Leah Maroney

  2. Heat the frying oil to 350 F in a large heavy-bottomed pot. Add the fries in batches to the hot oil. Cook for about 5 minutes, or until the fries are tender. 

    Fry the french fries
     The Spruce / Leah Maroney

  3. Drain each batch on paper towels. Repeat with the remaining fries. 

    Drain the fried potatoes
     The Spruce / Leah Maroney

  4. Turn the heat up on the frying oil to 375 F. Add the cooked fries back into the oil in batches. Fry for another 3 to 5 minutes or until golden brown and crispy. 

    Fry the french fries again
     The Spruce / Leah Maroney

  5. Remove the fries from the hot oil and allow them to drain on a paper towel-lined tray. 

    Drain the french fries
     The Spruce / Leah Maroney

  6. Add the fries to a sheet tray or warm cast-iron skillet.

    Add fries to a warm skillet
     The Spruce / Leah Maroney

  7. Top the fries with the hot gravy. Add the cheese curds on top, then add another ladle full of gravy over the curds immediately and serve right away. The cheese curds will start to melt just slightly. If you want them to be fully melted you can put the poutine under the broiler for a minute or two. Top with chopped parsley or scallions if you wish. 

    Classic Poutine recipe
     The Spruce / Leah Maroney

Tip

Can't find cheese curds? Use chunks of mozzarella cheese in its place.

Recipe Variations

The variations are endless. You can legitimately top poutine with anything savory. It's such a great base for so many flavors.

  • Bacon cheeseburger poutine: Add cooked seasoned ground beef, cooked bacon bits, and chopped scallions on top of the gravy and cheese curds.
  • Short rib poutine: Make a homemade short rib and add it to the top of the gravy and cheese curds.
  • Barbecue chicken poutine: Add some slow-cooked barbecue chicken on top of the gravy and curds. Top with more barbecue sauce and chopped scallions.
  • Buffalo chicken poutine: Top with shredded chicken, Buffalo wing sauce, and crumbled blue cheese.