Poutine (French Fries with Cheese Curds and Gravy)

Today is Canada Day, so in honor of my Canadian husband, I’m sharing a uniquely Canadian dish: poutine (pronounced poo-teen). It’s French fries topped with cheese curds and brown gravy and it’s pretty much heaven on a plate. Poutine originated in Quebec and is widely available across Canada. If you ask me, it needs to be more widely available around the world. Discovering poutine may just be the number one perk to marrying a Canadian.

If you’re thinking poutine doesn’t sound all that appetizing, don’t worry, I thought the same thing. And I could not have been more wrong. It is just so, sooooo good! Really, there are no words to describe this medley of cheesy potato and gravy goodness. Even when we cheat and use frozen French fries and prepared gravy, my family inhales this stuff. Of course, on a special occasion like Canada Day, we go all out with homemade poutine.

Poutine (French Fries with Cheese Curds and Gravy)

When making poutine, it’s very important that your gravy is very, very hot, so that it softens the cheese curds. A brown, beef based gravy is another important element of good poutine. And homemade French fries really do put things over the top. Look at it this way, how often do I share more than one photo of a recipe and go on like this? This stuff is the ultimate in indulgent, so-not-good-for-you-but-worth-every-calorie comfort food.

I’ve included my favorite version of crispy baked French fries in this recipe for poutine, but you could certainly use your favorite recipe. The gravy in this recipe really does have an authentic poutine taste to it, so I definitely recommend giving it a try. And the white cheddar cheese curds are a must!

I cannot think of a better way to wish all of my Canadian readers a happy Canada Day!

PoutineWB
Poutine (French Fries with Cheese Curds and Gravy)
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
611 calories
46 g
90 g
38 g
24 g
20 g
525 g
1013 g
5 g
1 g
15 g
Nutrition Facts
Serving Size
525g
Servings
4
Amount Per Serving
Calories 611
Calories from Fat 332
% Daily Value *
Total Fat 38g
58%
Saturated Fat 20g
99%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 90mg
30%
Sodium 1013mg
42%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
12%
Sugars 5g
Protein 24g
Vitamin A
20%
Vitamin C
20%
Calcium
46%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
For the fries
  1. 3-4 Russet potatoes
  2. 2 tablespoons vegetable oil
  3. Salt and pepper, to taste
For the gravy
  1. 4 tablespoons butter
  2. 1 shallot, minced
  3. 1 clove garlic, minced
  4. 1/4 cup flour
  5. 4 cups beef stock
  6. 2 tablespoons ketchup
  7. 2 teaspoons cider vinegar
  8. 1 teaspoon Worcestershire sauce
  9. Salt and pepper, to taste
  10. 2 cups white cheddar cheese curds, room temperature
Instructions
  1. Cut potatoes into sticks about 1/4 inch thick. Place in a large bowl and cover with hot water. Let stand 15-20 minutes.
  2. Preheat oven to 475 degrees. Line a large baking sheet with foil and spray generously with non-stick cooking spray.
  3. Drain water from potatoes and pat dry with a lint free cloth or paper towels. Place potatoes in a large bowl and toss with 2 tablespoons of oil and salt and pepper.
  4. Arrange potatoes in a single layer on the prepared baking sheet and bake for 25-30 minutes, or until potatoes are golden brown. Flip the potatoes once, halfway through cooking.
  5. While the fries cook, prepare the gravy. Heat butter in a large saucepan over medium-high heat.
  6. Add the shallots and garlic and cook until soft, about 2 minutes. Add the flour and cook and stir for 1-2 minutes.
  7. Whisk in the stock, ketchup, vinegar and Worcestershire sauce and bring to a boil. Season with salt and pepper, to taste. Simmer the gravy until thickened, 8-10 minutes, stirring frequently.
  8. Arrange French fries on a plate or in a large bowl. Crumble the cheese curds over the hot fries and top with desired amount of hot gravy. Serve immediately.
beta
calories
611
fat
38g
protein
24g
carbs
46g
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Let's Dish Recipes http://www.letsdishrecipes.com/

Who Dished It Up First: The French Canadians. This recipe was adapted from Saveur.

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Comments

  1. I’ve always wanted to try Poutine. It looks amazing!

  2. That looks delicious!! Pinning to try sometime :)

  3. hi danelle your site is great its always the best , the poutine started near my town and its spread all over the world,
    you can change the cheese curd by using mozzarella cheese the kids loved better you might like moire keep the good work bye marcel gauthier

  4. This sound of this dish makes me weak in the knees!! OMG, thank you so much for enlightening me on the existence of this delicious sounding dish!! ; )

  5. charlotte says:

    My French husband would stop speaking to me if I did not point out that an authentic poutine uses a chicken broth reduction (or chicken/beef), NOT gravy. In his defence, he’s only pretentious about poutine and cheese. :)

  6. I love poutine and this looks so good! The first time I had poutine was 9 years ago when I moved to Canada but for some reason I never tried making it at home. So happy I found your recipe, can’t wait to try it out!

  7. I actually live in Québec city and had never tried homemade poutine (people too often use already made gravy… argh) but this recipe looked so yummy and easy to make I just HAD to try it…. Wow. This is good stuff!! thank you so much for sharing, definitely a keeper!

  8. I made Canadian Nachos(my families now name for them, I apologize we live in Texas.) for the fist time last week!!! I made them from scratch and my a fruity sour hint to my gravy using a cup of white wine with the beef broth(no vinegar on hand. Really awesome, really bad for you, really delicious. I have always ate fries and gravy. When I heard about poutine I said “why not.” It is really not that bad as a whole meal as a side it is a killer. I hate the cold but would be willing to go to Canad for real french fries.

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