Irresistible Authentic Canadian Poutine Recipe for Food Lovers

Crispy fries draped in authentic Canadian poutine promise a comfort food adventure that’ll make your taste buds dance.

Cheese curds melt into rich gravy, creating a decadent landscape of flavor.

Quebec’s beloved dish brings warmth and satisfaction with each incredible bite.

Mountains of golden potatoes form the perfect canvas for this classic indulgence.

Rustic and hearty, the combination feels like a culinary hug from canada’s heartland.

Texture and taste intertwine in a symphony of simple ingredients that speak volumes.

FAQs

• What are cheese curds and where can I find them?

Cheese curds are fresh, young cheddar cheese with a squeaky texture. They’re available in specialty cheese shops, farmers markets, and some grocery stores’ dairy sections, especially in Canada and Wisconsin.

• Can I make poutine with regular cheese instead of cheese curds?

No, authentic poutine requires cheese curds. Regular shredded cheese won’t provide the same texture and melting characteristics that are crucial to the traditional dish.

• Why do I need to soak the potato sticks in cold water?

Soaking removes excess starch, which helps create crispier fries with a better texture. The cold water prevents the potatoes from turning brown and helps them cook more evenly.

• Is poutine considered a main dish or side dish?

Poutine is versatile – it can be a hearty side dish or a main dish.

What Makes This Canadian Poutine Stand Out

• Conquer Comfort Food: A classic Canadian dish that brings warmth and satisfaction with every bite, perfect for those craving a hearty, indulgent meal.
• Master Homemade Goodness: Create restaurant-quality poutine from scratch, giving you complete control over ingredients and flavor, without the need for takeout.
• Crowd-Pleasing Potential: Impress friends and family with this iconic dish that transforms simple ingredients into a spectacular crowd-pleaser, suitable for casual gatherings and game nights.
• Customize Your Culinary Adventure: Experiment with different cheese curds, add crispy bacon, or swap beef stock for vegetable stock, making this recipe adaptable to various tastes and dietary preferences.

All You Need for Canadian Poutine

• Russet Potatoes: Starchy potatoes that create a crispy exterior and fluffy interior when fried.

• Vegetable Oil: High smoke point oil perfect for deep frying french fries at different temperatures.

• Butter: Provides rich flavor and helps create a smooth roux for the gravy.
• All-Purpose Flour: Helps thicken and stabilize the gravy sauce.
• Beef Stock: Creates the foundational savory flavor of the traditional poutine gravy.

• Ketchup, Worcestershire Sauce: Add depth and tanginess to the gravy.
• Salt, Black Pepper: Enhance the overall seasoning of the gravy.
• Cornstarch: Helps to further thicken and smooth out the gravy texture.

• Cheese Curds: Fresh, soft cheese that melts slightly when hot gravy is poured over, creating the classic poutine texture.
• Water: Used to create cornstarch slurry for gravy thickening.

Making Authentic Canadian Poutine at Home Easily

Step 1: Prepare Potato Fries

Peel potatoes and slice into thin disks, then cut into slender sticks. Soak fries in cold water for an hour or overnight to remove excess starch.

Drain and thoroughly pat dry with paper towels.

Step 2: First Fry Technique

Heat oil in a deep pot to 300F.

Gently fry potato sticks in small batches for 4-5 minutes to par-cook. Transfer to a paper towel-lined baking sheet.

Step 3: Golden Crispy Finish

Raise oil temperature to 400F. Fry potato sticks again in batches until they turn golden and extra crispy, about 3-5 minutes.

Remove and sprinkle with salt.

Step 4: Create Signature Gravy

In a saucepan, melt butter over medium heat.

Whisk in flour until bubbly and continue whisking for one minute. Slowly pour beef stock while continuously whisking.

• Butter
• Flour
• Beef stock
• Ketchup
• Worcestershire sauce
• Salt
• Pepper

Step 5: Thicken Gravy Magic

Add ketchup, Worcestershire sauce, salt, and pepper. Bring to a boil.

Mix cornstarch with water to create a slurry. Whisk slurry into gravy and simmer for 10-15 minutes until it coats the back of a spoon.

Step 6: Assemble Poutine Masterpiece

Layer crispy fries on serving plates. Generously top with cheese curds.

Pour hot gravy over the top to melt curds. Serve immediately and savor the deliciousness.

Guidance for Nailing Canadian Poutine Texture

• Soak fries in cold water for at least one hour to remove excess starch, ensuring crispy and golden exterior when fried.
• Use two-stage frying method – first at 300F to cook interior, then at 400F to achieve crispy, golden-brown exterior for authentic texture.
• Create a cornstarch slurry to thicken gravy smoothly without lumps, ensuring a silky and consistent sauce that perfectly coats the fries.
• Choose fresh, room-temperature cheese curds for the best melt and authentic Canadian poutine experience, allowing them to soften under hot gravy.
• Assemble poutine right before serving to maintain crispy fries and prevent soggy texture, guaranteeing a delicious hot dish.

Fun Spins on Authentic Canadian Poutine

• Vegetarian Poutine: Replace beef stock with mushroom or vegetable stock, use plant-based cheese curds, and add sautéed mushrooms for extra umami flavor.
• Spicy Southwestern Poutine: Mix chili powder and cumin into gravy, top with jalapeños, add crumbled queso fresco instead of traditional cheese curds.
• Gourmet Truffle Poutine: Drizzle white truffle oil over crispy fries, use aged cheddar cheese curds, incorporate roasted garlic into the gravy for rich depth.
• Mediterranean Fusion Poutine: Sprinkle za'atar seasoning on fries, use feta cheese instead of curds, create a lighter herb-infused gravy with olive oil and fresh thyme.

What Complements Authentic Canadian Poutine Well

• Pair Crisp Canadian Lager: A cold, light beer cuts through the richness of poutine, balancing the heavy gravy and cheese curds with refreshing effervescence.
• Complement with Tangy Coleslaw: A zesty, crunchy coleslaw provides a bright, acidic contrast to the rich, creamy poutine, cleansing the palate between bites.
• Match with Bold Red Wine: A robust red like Cabernet Sauvignon stands up to the intense flavors, its tannins cutting through the gravy's richness and complementing the savory elements.
• Serve with Chilled Pickle Spears: Crisp, vinegary pickles offer a sharp, refreshing counterpoint to the heavy, comforting poutine, adding a zingy contrast to the dish.

Best Way to Store Canadian Poutine Leftovers

Store leftover poutine in an airtight container in the refrigerator for up to 2 days. Separate fries, gravy, and cheese curds to maintain crispiness.

Freeze gravy and fries separately in freezer-safe containers for up to 1 month. Avoid freezing cheese curds as they will lose texture.

Crisp up cold fries in a preheated oven at 425F for 10-15 minutes, spreading them on a baking sheet in a single layer to restore crunchiness.

Warm gravy in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of beef stock if it becomes too thick.

Authentic Canadian Poutine Recipe

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4.5 from 10 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Hearty Canadian poutine delivers comfort through crispy fries, rich gravy, and squeaky cheese curds. Savory layers promise a delicious journey through Quebec’s beloved culinary tradition you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Potatoes and Frying Ingredients:

• 4 pounds (1814g) russet potatoes
• Vegetable oil
• 1–2 tablespoons salt

Gravy Ingredients:

• 6 tablespoons (90g) unsalted butter
• 1/4 cup (32g) all-purpose flour
• 4 cups (960ml) beef or chicken stock
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons cornstarch
• 2 tablespoons water

Cheese Ingredient:

• 2 cups (250g) cheese curds

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Instructions

1. Prepare potatoes by slicing into thin, uniform sticks and soak in cold water for minimum 1 hour to remove excess starch.
2. Drain potato sticks thoroughly and pat completely dry with paper towels to ensure crispy texture.
3. Heat oil to 300°F in a deep pot and partially cook potato sticks in small batches for 4-5 minutes, removing and setting on paper towel-lined baking sheet.
4. Increase oil temperature to 400°F and fry potato sticks again until achieving golden, crispy exterior, approximately 3-5 minutes.
5. Drain fried potatoes on paper towels and season generously with salt.
6. Create gravy by melting butter in saucepan over medium heat, then whisk in flour until mixture becomes bubbly and fragrant.
7. Gradually pour beef stock into flour mixture, continuously whisking to prevent lumps.
8. Incorporate ketchup, Worcestershire sauce, salt, and pepper into gravy, bringing to a rolling boil.
9. Mix cornstarch with water to create smooth slurry, then add to gravy while whisking constantly.
10. Simmer gravy for 10-15 minutes until thickened and capable of coating the back of a spoon.
11. Taste gravy and adjust seasoning as needed.
12. Assemble poutine by layering crispy fries on serving plates, generously topping with cheese curds.
13. Pour hot gravy over cheese curds, allowing them to slightly melt from the heat.
14. Serve immediately while ingredients remain hot and cheese curds are soft.

Notes

• Soak potatoes longer for extra crispiness, which helps remove more starch and creates a perfectly crunchy exterior.
• Use fresh cheese curds at room temperature to ensure they melt slightly when hot gravy is poured, creating that classic gooey texture.
• Maintain precise oil temperatures during frying to achieve golden, crisp fries without burning or becoming greasy.
• Customize the gravy by adding additional seasonings like garlic powder or dried herbs for a personalized flavor profile.

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks, Appetizer
• Method: Frying
• Cuisine: Canadian

Nutrition

• Serving Size: 8
• Calories: 491
• Sugar: 1 g
• Sodium: 497 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 5 g
• Protein: 11 g
• Cholesterol: 42 mg