Savorytraditionalcanadiancheese curdsgravypoutineComfort Foodfried potatoes

How to Make Traditional Canadian Poutine at Home

Name: How to Make Traditional Canadian Poutine at Home
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 4 large russet potatoes, peeled and cut into 1-inch sticks; Vegetable oil, for frying; 1.5 cups fresh cheese curds; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups beef stock; 1 teaspoon Worcestershire sauce; 1 teaspoon soy sauce; Salt and freshly ground black pepper, to taste; Optional garnish: chopped chives or parsley

schedule45m

restaurantServes 4

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How to Make Traditional Canadian Poutine at Home

Learn to craft authentic Canadian poutine with crisp fries, squeaky cheese curds, and rich gravy—all from your kitchen.

Poutine originated in Quebec in the 1950s and has become Canada's ultimate comfort food. The magic lies in three simple components: golden-fried potatoes, fresh cheese curds that melt just enough to stay a little bite-y, and a deep, savory brown gravy.

What makes a great poutine is the contrast: the crunch of the fries against the squeak of the curds, all bound together by a rich gravy that seeps into every crevice. It's humble, unpretentious, and utterly irresistible.

If you've never made it at home, you're in for a treat. The double-fry method gives you restaurant-quality crunch, and the homemade gravy is miles ahead of anything from a packet. Serve it with a Classic Caesar Salad for the full experience.

Expert Tip: For the ultimate squeak, buy cheese curds that are less than a day old and keep them refrigerated until assembly.

Instructions

Soak the cut potatoes in cold water for at least 30 minutes, then drain and pat dry.

Heat oil to 325°F and fry potatoes 4‑5 minutes until soft; remove and let cool.

Increase oil to 375°F and fry potatoes again 2‑3 minutes until golden and crispy; season with salt.

Make the gravy: melt butter, whisk in flour and cook 2 minutes, then gradually add beef stock, Worcestershire, and soy sauce; simmer 5‑7 minutes until thick, seasoning to taste.