This Canadian poutine recipe has all of the delicious elements it is known for but is super easy to have on the table in no time. Crispy homemade fries, delicious homemade gravy, and melty cheese are the musts for good poutine. This recipe manages all of those and more! If you've never had this classic Canadian side or snack, now is the time!
Canadian Poutine Recipe
Nothing satisfies quite like a nice piping hot plate full of French fries covered in rich gravy and melted cheese. This stunning little dish is called poutine, and while it's an odd name, the dish is one you will fall in love with making.
If you've ever enjoyed a nice crispy loaded fry, then you are in for a treat. Instead of a cheese sauce or just toppings, poutine is made special due to the rich gravy. For this recipe, I made a homemade gravy, but you can shorten the cooking time and use a jar or package of gravy mix instead. The flavor won't be as good as homemade, but will still be exceptionally good.
What is the Canadian Poutine?
If you have never experienced the joys that come from eating poutine, now is the time! Poutine is a combination of fries, gravy, and cheese.
Some people toss the fries in gravy, while others will melt the cheese then pour gravy over the top. I've even seen some who make the fries, then melt the cheese and serve the gravy on the side for dipping. While traditionally it's a layered food, all of these options are great, and the end result is deliciousness.
What Does the Name Poutine Mean?
The word poutine is a Quebec slang word for "mess". If you look down on a plate of poutine, it most definitely looks like a mess, but a delicious mess for sure!
What Potato is Best for Making Fries?
Classicly, I reach for russet potatoes when making fries. They are large enough to cut into the classic longer strips, and while they soften easily when fried or baked, they also stay crispy on the outside. Some individuals will also grab a Yukon gold and have decent results, however, I always go back to my favorites for best results.
When choosing a potato for frying, you want to pick one with less moisture. New potatoes, fingerling potatoes, and red-skinned potatoes are all excellent for mashing or roasting, but not particularly good for frying. So, reach for the russets every time for the best soft on the inside crispy on the outside results.
What Kind of Cheese is In Poutine?
While this dish originated in Canada, it was made popular in the US as well. In Wisconsin and Michigan, specifically, cheese curds are a popular choice for topping the poutine as it is so easy to find and melts wonderfully. White cheddar is the normal choice, but you can use any cheese you have on hand. As long as it melts, it will be good, even if not perfect.
If you don't have white cheddar curds in your local store, you can use any type of cheddar. Whether it is shredded, cubed, or curds won't matter as much as the melty and yummy flavors.
Do You Pour The Gravy on Top or Toss the Fries in It?
This is one of those decisions that is up to you. I prefer to toss the fries in gravy before adding my cheese curds, but you can easily add the gravy on the side. You can also add the gravy in a bowl on the side and dip your fries into it if you prefer. There is no right or wrong with poutine as long as you have the three core ingredients.
- Russet potatoes
- White cheddar cheese curds
- All-purpose flour
- Garlic powder
- Onion powder
- Peanut oil
Supplies I recommend:
How to Make Homemade French Fries
Wash potatoes thoroughly and pat dry. You may peel these if desired, but I leave the skin on for my fries.
Now, cut your potatoes into ½" thick slices.
Put the potato slices into a large bowl, and cover with cold water then set aside for at least one hour.
Heat your oil in the deep fryer to 300°F.
Remove the potatoes from the water and pat dry the drop into the deep fryer making sure not to overcrowd.
Cook the potatoes for 5-8 minutes or until just starting to brown, then, remove them and drain on wire rack or paper.
Increase the temperature on the oil and when it reads at 375°F, drop the fries back in to cook for another 4-5 minutes or until golden brown.
Remove the potatoes from the oil and set aside to drain, salt to taste if desired.
How to Make Homemade Gravy
In a small bowl, whisk together flour, flour, garlic powder, and onion powder.
Melt the butter, on medium heat, in a large skillet or stockpot, then stir in the flour. Stir this mixture together until combined, then cook for 4-5 minutes on medium heat until the flour and butter mixture starts to brown.
Reduce the heat to low, and begin mixing in the broth whisking it to combine well.
Let this mixture simmer, stirring regularly, for about 5 more minutes, or until it is at the thickness you prefer.
Taste and add salt to taste, then set aside for use later. This can be refrigerated and reheated later if needed.
How to Make Canadian Poutine
Preheat the oven to 400°F.
Add the prepared fries to a large bowl and pour over the gravy then toss so all fries are coated. Add in the cheese curds and toss.
Pour this mixture into an oven-safe dish.
Place in the oven for 3-5 minutes or until cheese is just melted.
Serve with extra gravy as desired.
Have potatoes left over? Make some of these!
- 5-Ingredient Potato Curry
- Indian Stuffed Potato Paratha
- Leftover Mashed Potato Pancakes
- Mashed Potato Bites Recipe
- Easy Loaded Potato Skins Recipe
- Cheesy Potato Soup Recipe
- Homemade Pierogi Recipe
Easiest Canadian Poutine Recipe You'll Ever Make
Authentic Canadian Poutine is a favorite snack or side that is packed with crispy fried potatoes and coated in a rich homemade gravy and melty cheese combination!
- 4 medium russet potatoes
- Peanut oil for frying
- 6 tablespoon unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
- 32 oz broth (your preferred flavor)
- 2 cups white cheddar cheese curds
- Clean and slice your potatoes into ½" sticks;
- Pour into a bowl and cover with water then set aside for 1 hour;
- Heat your deep fryer to 300F;
- Drain and pat the potatoes dry;
- Add the potatoes to the frying oil and cook for 5-8 minutes, or until starting to brown;
- Remove from the oil, and set aside to drain on paper;
- Increase the heat of your oil to 375F;
- When the oil is at temperature, drop your fries back into the oil and cook for an additional 3-5 minutes or until the fries are desired golden color;
- Remove the fries from the fryer and place on towels to dry, sprinkling with salt for flavor;
- Mix together the flour, garlic powder, onion powder, and black pepper mixing well;
- In a large skillet or stockpot, heat the butter over medium heat;
- Once the butter has melted, stir in the flour mixture and stir occasionally cooking for 4-5 minutes or until starting to brown;
- Once it has begun to brown, reduce heat to low, and whisk in the broth a little at a time being careful to break up lumps;
- Let this mixture simmer for 4-5 minutes or until it start to thicken, then remove from heat and set aside;
- Preheat your oven to 400F;
- In a large bowl, you will add your prepared fries, then pour the gravy and cheese over them tossing to coat;
- Pour the fry mixture into an oven-safe dish and then place into the preheated oven for 5-6 minutes or until cheese is melty;
- Serve with additional salt, pepper, and gravy for dipping if desired.
If you prefer, you can easily pour the gravy over the fries before baking rather than mixing it together.
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Amount Per Serving: Calories: 733Total Fat: 45gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 117mgSodium: 929mgCarbohydrates: 55gFiber: 4gSugar: 7gProtein: 27g
The poutine originated in Centre-du-Québec area, Canada in the 1950s, not in Wisconsin. So few foods are Canadian in origin but this one is.
The recipe just says broth, could you be more specific about the measurements of beef and chicken broth you used in the video? I don't see cornstarch listed in your recipe either so what is the corn starch mixture that you used in the video?
The printable recipe card at the bottom of the post shows the measurements on everything used.
You can use cornstarch or flour with the seasonings for the gravy. In the printable recipe, I refer to flour as that is the most common choice.