This classic poutine recipe brings together golden, crispy fries topped with hot, savory brown gravy and melty cheese curds for the ultimate comfort food experience. Rich, salty, and indulgent, it’s a dish that proves simple ingredients can deliver unforgettable flavor.
Poutine originated in rural Quebec in the late 1950s and quickly became a beloved staple of Canadian cuisine. Though several towns claim to be its birthplace, most stories agree that it started when a customer asked for cheese curds to be added to his fries, and later, gravy was poured on top to keep it warm. Once considered a working-class snack, poutine has since grown into a national icon, inspiring countless gourmet variations across Canada and beyond.
I am not a poutine expert, but I will say that this dish is perfection and does not need anything else added. I made gravy from scratch for this since it is such a key ingredient. The recipe I used makes more than enough for this dish plus a big jar that I froze to use later for mashed potatoes or some other tasty purpose.
I have heard that cheese curds are supposed to be freshly made for this dish. I didn’t have a chance to do that, but want to try next time. If you want to make this quick, you can sub frozen fries, store bought gravy and cheese curds. If you want to make the splurge version, you can make each part at home. Or a combo like I did. We all totally loved this, and I’m sure I will be making again soon.
See more about making homemade fries here.
Poutine
Ingredients
For the gravy:
- 5 lbs beef bones
- oil for drizzling
- 1 onion cut into large pieces
- 1 carrot cut into a few pieces
- 1 celery rib cut into a few pieces
- 2 cloves garlic
- 1 sprig fresh thyme or 1 tsp dried
- 2 sprigs fresh parsley or 1 tsp dried
- 2 tbsp tomato paste
For the fries:
- 4-6 large russet potatoes peeled and cut into fries
- oil for frying
For the poutine:
- 12 oz fresh cheese curds or store bought
- salt
Instructions
For the gravy:
- Preheat oven to 400°F. Lightly coat all the bones with oil and arrange in an even layer in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden-brown, about 30 minutes.
- Add the onion, carrot, and celery around bones and toss and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.
- Transfer to the stove top over medium heat and add 6 cups of water and deglaze the bottom of the pan, then add the rest of the ingredients. Bring to a boil, then reduce to a bare simmer and simmer for 8 hours or so, skimming off fat and adding a little water as needed until you have a rich stock.
- Pour through a fine mesh strainer into a clean container and place into the fridge until the fat solidifies so you can scrape it off, then proceed. You can leave it overnight at this point.
- In a large sauce pan, melt 1/4 cup of butter and whisk in 1/4 cup flour to make a roux. Continue whisking over medium heat until golden, then slowly whisk in 3 cups of the stock you made. Simmer until thickened, then set aside until ready to use.
For the fries:
- I use the double fry method for crispy fries, and this is easier if you start a day ahead of time. Peel and cut the fries and soak in water for 30 minutes then rinse and dry. Heat a large pot of oil to 300 and fry in batches for 4 minutes so that they are mostly cooked but not browned. Drain on paper towels.
- Lay the fries out on a baking sheet and freeze for 3 hours or ideally overnight. When ready to eat, heat oil to 375 and fry frozen fries in batches until golden brown. Drain on paper towels and salt well.
To serve:
- Plate up some fries and top with cheese curds and hot gravy. Yum!