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Poutine is a plate that feels like a friendly moment on a cold day. Hot chips, fresh cheese curds, and glossy gravy land together in a jumble that looks casual yet thought through. The first forkful stretches with a soft squeak, then settles into warmth and comfort that lingers.
It thrives in diners, chip vans, and lively late bars, yet it also sits happily at home on a quiet evening. The appeal is immediate, but the details invite a slower look, from the texture of the curds to the way the gravy pools and clings.
What keeps people returning is balance. The chips carry crunch and fluff, the curds bring a milky tang, and the gravy ties it all with savoury depth. Nothing feels fussy. It is generous fare, built for sharing, but perfectly fine as a solo treat.
What Is Poutine?
Poutine is a bowl of twice cooked chips topped with fresh cheese curds, then finished with hot gravy. The curds are key; they should squeak lightly when bitten. The gravy is poured last, so the heat softens the curds without fully melting them.
Styles vary across Canada. Some kitchens use a light poultry gravy, others favour richer beef or veal. You might meet thin chips or thick, skin on chips. The essentials remain steady: chips that hold their shape, curds with life, gravy that brings savoury lift.
It is a dish that suits quick service and careful cooking alike. A busy counter can plate it in seconds, yet chefs also treat it as a canvas for ideas, adding slow braised meats, wild mushrooms, or a splash of stout, while keeping the core spirit intact.
Ingredients and Taste
Good poutine starts with proper chips cut from firm potatoes. They are soaked, dried, then fried until pale, rested, and fried again to crisp the edges while keeping a soft centre. Seasoning is simple. Salt at the right moment makes the crust sing without dulling the potato.
Cheese curds bring personality. Fresh curds offer a clean dairy flavour and a springy bite. They should arrive cool, scattered over the chips so pockets of heat meet pockets of chill. The contrast gives the gentle squeak that diners look for in a well-made bowl.
Gravy completes the set. A stock-based sauce thickened just enough to coat, seasoned with pepper and a light savoury gloss. When it meets the curds and chips, you get a spoonful that moves from crisp to creamy to silky, with a finish that nudges you back for more.
A Taste of History
Poutine rose in rural Quebec in the mid twentieth century, when snack bars paired fresh curds with hot chips and gravy. Stories vary on the town and the cook, yet they agree on the spark: quick food for busy roads where drivers wanted something hearty, hot, and friendly.
The dish spread as diners and chains carried it beyond Quebec. Hockey nights, winter festivals, and service stations helped it travel. It gained twists along the way, yet the core stayed honest: good potatoes, fresh curds, and steaming gravy served without fuss.
Today poutine sits across Canada, from coastal fish shacks to downtown kitchens. It welcomes play, from smoked meat to spicy sauces, but respect for the base remains. When the chips are crisp, the curds are fresh, and the gravy is lively, you get a bowl that feels right.
How to Make Poutine (Fries with Gravy and Cheese Curds)
Poutine is Canada’s iconic comfort food, built on three essentials: crispy fries, squeaky cheese curds, and rich brown gravy. Expect a hot, indulgent dish with layers of flavour and texture, perfect for sharing. See the recipe card at the bottom for printable directions
Ingredients
For the fries
- 1.2 kg russet potatoes, peeled and cut into thick fries
- 2 tbsp white vinegar
- 1 tbsp salt
- Vegetable oil, for deep frying
For the gravy
- 4 tbsp unsalted butter
- 4 tbsp plain flour
- 750 ml beef stock
- 250 ml chicken stock
- 2 tsp light soy sauce
- ½ tsp black pepper
- Salt to taste
For assembly
- 350 g fresh white cheese curds
Cooking Instructions
Step 1: Prepare the potatoes
To begin, cut the peeled potatoes into even, thick fries. Soak them in cold water with vinegar and salt for at least 1 hour to remove excess starch. This helps achieve crisp fries later. Move to pre-cooking.
Step 2: Pre-cook the fries
Drain and pat dry the potatoes thoroughly. Heat oil to 160°C in a deep pan and fry in batches for 4–5 minutes until lightly golden but not crisp. Remove and drain on paper towels. Transition to gravy preparation.
Step 3: Make the roux
In a saucepan, melt the butter over medium heat. Whisk in flour and cook for 2–3 minutes until golden brown and nutty in aroma. Proceed to adding stock.
Step 4: Build the gravy
Gradually whisk in beef and chicken stock, stirring constantly to avoid lumps. Add soy sauce, pepper, and salt. Simmer for 8–10 minutes until thickened and glossy. Keep warm while finishing the fries.
Step 5: Fry the potatoes again
Increase oil temperature to 190°C. Fry the pre-cooked potatoes a second time until deep golden brown and crisp. Drain on paper towels and season immediately with a light sprinkle of salt. Move to assembly.
Step 6: Assemble the poutine
Place a layer of hot fries in a serving dish. Scatter fresh cheese curds generously over the fries. Ensure curds are at room temperature to encourage slight melting under the gravy. Transition to the final step.
Final Step: Pour and serve
Ladle the hot gravy over the fries and curds, coating them evenly. Serve immediately while the fries are crisp, the curds squeak, and the gravy is steaming. Presentation tip: Serve in shallow bowls for the best balance of toppings.
Variations and Substitutions
- Cheese curds: If unavailable, substitute with torn fresh mozzarella or mild white cheddar cubes.
- Stocks: Use only beef stock for a deeper, richer flavour if preferred.
- Potatoes: Sweet potatoes can be used for a modern variation.
- Add-ons: Some regional versions include shredded roast meat or caramelised onions.
Cooking Tips for Perfect Poutine
- Use fresh cheese curds for authentic texture and squeak.
- Soak and double fry potatoes for maximum crispness.
- Keep gravy hot but not overly thick, so it flows and coats evenly.
- Assemble just before serving to prevent soggy fries.
Poutine (Fries with Gravy and Cheese Curds)
Ingredients
For the fries
- 1.2 kg russet potatoes peeled and cut into thick fries
- 2 tbsp white vinegar
- 1 tbsp salt
- Vegetable oil for deep frying
For the gravy
- 4 tbsp unsalted butter
- 4 tbsp plain flour
- 750 ml beef stock
- 250 ml chicken stock
- 2 tsp light soy sauce
- ½ tsp black pepper
- Salt to taste
For assembly
- 350 g fresh white cheese curds
Instructions
- To begin, cut the peeled potatoes into even, thick fries. Soak them in cold water with vinegar and salt for at least 1 hour to remove excess starch. This helps achieve crisp fries later. Move to pre-cooking.
- Drain and pat dry the potatoes thoroughly. Heat oil to 160°C in a deep pan and fry in batches for 4–5 minutes until lightly golden but not crisp. Remove and drain on paper towels. Transition to gravy preparation.
- In a saucepan, melt the butter over medium heat. Whisk in flour and cook for 2–3 minutes until golden brown and nutty in aroma. Proceed to adding stock.
- Gradually whisk in beef and chicken stock, stirring constantly to avoid lumps. Add soy sauce, pepper, and salt. Simmer for 8–10 minutes until thickened and glossy. Keep warm while finishing the fries.
- Increase oil temperature to 190°C. Fry the pre-cooked potatoes a second time until deep golden brown and crisp. Drain on paper towels and season immediately with a light sprinkle of salt. Move to assembly.
- Place a layer of hot fries in a serving dish. Scatter fresh cheese curds generously over the fries. Ensure curds are at room temperature to encourage slight melting under the gravy. Transition to the final step.
- Ladle the hot gravy over the fries and curds, coating them evenly. Serve immediately while the fries are crisp, the curds squeak, and the gravy is steaming. Presentation tip: Serve in shallow bowls for the best balance of toppings.
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