Canadian Poutine
Few dishes shout Canada as loudly as poutine. Born in rural Quebec in the 1950s, when a diner customer asked for cheese curds on fries and the cook replied “ça va faire une maudite poutine” (“that’s going to make a damn mess”), it has since become a national icon. Today Canadians eat it everywhere from hockey arenas to gourmet bistros, with more than 36 million servings enjoyed each year. Crispy fries, squeaky cheese curds, and silky gravy come together in a dish that is indulgent, comforting, and unmistakably Canadian.
Prep Time: 10 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the Fries
4 large russet potatoes, cut into fries
3 tbsp vegetable oil (for tossing)
Sea salt, to taste
For the Cheese
2 cups fresh cheese curds (preferably white cheddar, squeaky fresh)
For the Gravy
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups beef stock (or half beef, half chicken stock for lighter flavour)
1 tsp Worcestershire sauce (optional, for depth)
Salt & freshly ground black pepper, to taste
Method
Make the fries: Preheat oven to 220°C (425°F). Toss potato fries in oil, season with salt, and spread on a baking sheet. Bake 25–30 minutes, flipping once, until crisp and golden. (Or deep fry in batches for the most authentic version.)
Make the gravy: Melt butter in a saucepan over medium heat. Whisk in flour and cook 2–3 minutes until golden and nutty. Gradually add stock, whisking constantly to avoid lumps. Stir in Worcestershire if using. Season generously with salt and pepper. Simmer 5–7 minutes until smooth and glossy.
Assemble: Pile hot fries into serving bowls, scatter with cheese curds, and ladle over steaming gravy so the curds just begin to melt.
Serve: Enjoy immediately — best with a cold Canadian beer and plenty of napkins.
Variations
Regional riffs: Lobster poutine in the Maritimes, maple-bacon poutine in Quebec, butter chicken poutine in Ontario, and pulled pork or brisket poutine out West.
Upscale takes: Chefs have elevated it with foie gras, wild mushrooms, or truffle gravy.
Vegetarian option: Use veggie stock for the gravy and keep everything else the same.