Sometimes simple is best. This Poutine Recipe — twice-cooked fries topped with a rich, meaty gravy and finished with gooey cheese — is the perfect comfort food.
Originating in Quebec, Canada, poutine has been a beloved comfort dish for more than six decades. Its straightforward combination of fries, cheese and gravy is deceptively satisfying — simple ingredients combining to create something greater than the sum of its parts.
For many people the rise of social media and increased curiosity about global cuisines has pushed poutine from regional specialty to an internationally enjoyed treat. Once I tried a traditional Canadian poutine at a small poutine hut I was instantly hooked.
Cheese curds
Traditional poutine uses fresh cheese curds, which have a distinctive squeak and texture when warm. Fresh curds can be difficult to source, so this recipe uses good-quality fresh mozzarella instead. It won’t be exactly the same as curds, but it melts beautifully and gives the classic gooey finish.
Chips / Fries
I recommend twice-frying skin-on chips for the crispiest result. If you prefer, oven-baked fries or store-bought oven chips work fine when you want to avoid frying — the dish will still be delicious.
The gravy here is made by slowly cooking onions in butter, whisking in flour to form a roux, then adding good-quality stock. A mix of chicken and beef stock gives depth; whisk and simmer until the gravy reaches the thickness you prefer.
To assemble: pile chips in a bowl or on a plate, scatter with torn or grated mozzarella (or curds), ladle over hot gravy so the cheese begins to melt, then add another layer of chips, more cheese and finish with extra gravy. A final pinch of salt and freshly ground black pepper brings everything together.
How to get the most flavourful gravy
The easy way
Store-bought stock or cubes can be used for convenience, but choose the best quality you can find. Commercial gravy mixes often lack depth; a good-quality concentrated stock or liquid glace will yield much better results.
The best way
Homemade stock made from roasted bones produces the richest gravy. Save bones from roast dinners (chicken, beef, lamb) and store them in a bag in the freezer. When you have a few, place them in a large stockpot with roughly chopped onions, carrots and celery, add a small amount of salt and pepper, cover with water and simmer gently for several hours until the liquid reduces and concentrates. Strain and use this stock as the base for your poutine gravy.
Why is it called poutine?
The word poutine comes from Québécois slang meaning “mess.” A popular story dates the dish to 1957, when a customer at Le Lutin qui rit in Warwick, Quebec asked for cheese curds on fries and the owner reportedly replied, “Ça va faire une maudite poutine” — “that will make a damn mess.” The name stuck.
More potato-based ideas
- Greek Potato Hash with feta and red onion
- Garlic Chilli Oven Baked Fries
- Perfect Roast Potatoes
- Easy Creamy Potato Salad
- Perfect Mashed Potatoes
More street food ideas
- Cheesy Veggie Burgers
- Sticky and Crispy Asian Chicken Wings
- Crispy Fish Tacos with Pico De Gallo
- Pad Thai
- Gua Bao (Pork belly bao buns)
- Pork Gyros with homemade tzatziki
- Spicy Pork Ramen
The Poutine Recipe
Ingredients
Poutine gravy:
- 3 tbsp unsalted butter
- 1 onion, peeled and finely sliced
- 6 tbsp plain (all-purpose) flour
- 300 ml (1 1/4 cups) good quality chicken stock
- 300 ml (1 1/4 cups) good quality beef stock
- 1/4 tsp salt
- 1/4 tsp black pepper
Fries:
- Vegetable oil for frying (at least 1 litre)
- 4 medium floury potatoes (Rooster or Maris Piper are good)
Also:
- 200 g (7 oz) fresh mozzarella or fresh cheese curds if available
- Pinch of salt and pepper
Instructions
- Melt the butter in a large saucepan over medium-high heat. Add the sliced onion and cook, stirring often, for about 10 minutes until softened and lightly caramelized.
- Sprinkle over the flour and stir to form a roux.
- Add the chicken stock a splash at a time, whisking until you have a thick sauce.
- Stir in the beef stock, salt and pepper. If you prefer a smooth gravy, remove the onions with a slotted spoon; otherwise leave them in for extra flavour.
- Bring the gravy to a gentle boil, then reduce to a simmer and cook, stirring, until it reaches your desired thickness. Turn off the heat and keep warm.
- Heat the vegetable oil in a large heavy-based pan until hot — ideally around 140°C / 285°F for the first fry. If you don’t have a thermometer, test with one chip: it should gently sizzle.
- Cut the potatoes into chunky chips about 1 cm thick and pat dry with kitchen paper.
- Fry the chips in batches for 5–6 minutes until very pale brown. Drain on kitchen paper.
- Increase the oil temperature to about 180°C / 350°F. Fry the chips in batches for a further 3–4 minutes until golden and crisp. Drain and keep warm in a low oven if needed.
- Reheat the gravy and assemble: place half the chips in a serving bowl, scatter over half the mozzarella, and pour over a ladle of hot gravy so the cheese begins to melt. Add the remaining chips and mozzarella, pour over more gravy, season with a pinch of salt and pepper and serve immediately.
Notes
Nutritional information (approximate per serving): Calories 604 kcal | Carbohydrates 55 g | Protein 20 g | Fat 35 g | Saturated Fat 23 g | Cholesterol 64 mg | Sodium 828 mg | Fiber 4 g | Sugar 6 g. Use these values as a rough guide only.
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