Learn how to make real poutine at home with my Authentic Canadian Poutine Recipe. I will show you how to make it, as well as explaining exactly what exactly poutine is, for the uninitiated.
What kind of a Canadian food blogger would I be if I didn't have a recipe for Canadian Poutine on this blog? Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I've got you covered! If you'd like to learn more about Poutine, read on!
What cheese to use for poutine?
When it comes to poutine, it's really all about the cheese curds. Real cheese curds are what makes a poutine "authentic". Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine :) Cheese curds can be found in white or yellow colour. White cheese curds are the ones you want for poutine.
Substitute for Cheese Curds in Poutine:
If you can't get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella - use the kind you'd shred to put on top of pizza). You want it in chunks so it doesn't melt completely. Don't be skimpy. Some cheese curds are the size of my baby finger. That's part of the poutine experience - the chunks of warm, softened cheese and shredded just won't cut it because it melts completely and mixes in with the gravy. (Cheddar is not the best substitute. Even though cheese curds are technically cheddar they don't taste like it. The taste is much more mozzarella-like - soft, pliable, subtle taste, squeaky :)
How do you make poutine gravy?
I've included a perfect poutine gravy recipe below for you! If you've eaten a lot of poutine, you've probably experienced a wide range of gravy tastes. Some are clearly chicken, some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let's face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened up beef gravy. I think it's perfect.
How to pronounce Poutine:
If you are an English speaking Canadian, you'll almost certainly pronounce it "poo-teen" (emphasis on the last syllable). French Canadians might suggest that it should be pronounced as "poo-tin" (again, with the emphasis on the last syllable). I say, if you find yourself in Quebec, you could try the latter - pretty much anywhere else in Canada and elsewhere, the former will serve you well.
How to eat poutine
Even if you are strictly a person who eats fries with your hands, when it comes to poutine, a fork is the only way to go! The combination of lots of gravy and melted cheese is a mess to eat any other way.
Cook's Notes for Authentic Canadian Poutine
French-Canadians would probably recommend starting your poutine gravy with canned broth (vs. the boxed variety). I personally find it a little too salty for my taste, but that might be just the brand I use.
If you use canned, definitely taste before adding additional salt to your gravy. Don't skimp on the freshly ground pepper in the gravy, though :)
Authentic Canadian Poutine
Ingredients
Poutine Gravy:
- 3 Tbsp cornstarch
- 2 Tbsp water
- 6 Tbsp unsalted butter
- 1/4 cup unbleached all purpose flour
- 20 oz beef broth
- 10 oz chicken broth
- Pepper, to taste
For Deep Fried Fries:
- 2 lbs Russet potatoes, (3-4 medium potatoes)
- Peanut or other frying oil
Toppings:
- 1 - 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)
Instructions
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
- Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
- Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Dave Stani says
Now this recipe is IT! I’ve had many variations in Canada, Earl’s in Winnipeg had bacon and green onions piled on it. Yours is true to form. Being half Québécois, very happy to have found this. As I’m in Wisconsin, we’re the cheese curd capital of the world! Going to make some this weekend!
John W says
I haven’t made the dish yet… but it occurs to me that if you slice a package of mozzarella cheese sticks in 1 inch chunks you’d have a pretty good approximation of cheese curds… at least in size and shape.
Jennifer says
Yes, I think in a pinch that might work John. I've never tried to melt them, but I assume they'd soften a bit. Good thought :)
Wendy Mitchell says
I have missed poutine more than any other food from my childhood, except maybe authentic fish and chips. That takes a second to Poutine. I have been searching for many years for a good recipe and I finally found one. Thank you. I wish fresh cheese curds were not illegal in the states but the chunks or torn motzzarella worked out just perfect. Been a long, long time since I visited family in Ontario and had my fill of this dish. Thank you so very much for bringing my childhood back again.
Jennifer says
So glad to hear, Wendy :) Thanks so much!
Miz Mandy says
What state are you? We have cheese curds up here in Michigan. I've found them in Wisconsin as well.
Ray says
Cheese curds in the US must be aged for 60 days before they can be sold. In Canada the cheese curds are fresh and do not have to be aged 60 days which makes them melt and taste a bit different.
Matthew J Foley says
I get my fresh cheese curds in cincinnati from jungle Jim's. Not sure if you got something like that where you are , but I can confirm they have them.
Karla says
This was so good! I went on a trip to Canada a few years back, tried this for the first time and fell in love with them. Ever since, I’ve been wanting to make them at home. Finally tried this and it did not disappoint. It brought back all the memories from my trip. I used shredded mozzarella cheese because they didn’t have cheese curds in the supermarket and it worked for me. Everyone has to try this.
Jennifer says
So glad you enjoyed it, Karla :) Thanks so much!
MARY says
this was absolutely delicious!!! it took me back to my childhood in Ontario!
thanks so much for the recipe (btw I used torn chunky mozz cheese as of course it so tough to find curds that are fresh and worth it.... the mozz cheese was great!!)
Jennifer says
So glad to hear, Mary :) Thanks so much!
ShanJacqueline says
I’m excited to make this recipe tonight!! Each week my family chooses a different country theme for dinners (makes it more exciting for me instead of the same old same old) and this week is Canada. Reading the reviews has me completely excited. :) Thank you!
Jennifer says
Do enjoy!
Bonnie says
Hi Jennifer, what would you recommend to make the gravy gluten free? Could I use more cornstarch with the butter in the pan??
Thanks so much!
Jennifer says
Hi Bonnie, cornstarch doesn't work in the same way flour does, so you can't really use it at the start with the butter. Cornstarch needs to be added at the end, so you could just increase the amount added then. The only problem is that once you use a certain amount of cornstarch, the gravy may start to get a starchy taste and texture. I would try it first and see how it works out. If it isn't completely satisfying, apparently sweet rice flour is a pretty good substitute for wheat flour for cooking with butter, so you might want to try that. Let me know how you make out :)
Ron says
Is It possible to relate .oz vs. cups in this recipe. If I need to break up cheese to fill one and half cups how many oz. Do I need. Sorry I'm new at this (76 year old, new to cooking. I know I will be buying the cheese by the oz or pound. U.S.A.
Jennifer says
Hi Ron, my best advice here would be not to over-think it :) The cup measurement here is really just to give people a rough idea of how much cheese to use, so if you put the curds (or chunks) in a measuring cup to fill to that point, you're in the ball park. There is not "exact" amount of cheese with poutine.
Jane says
16oz = one pound
One cup = 8oz ,
1.5C = 12oz
Tip for future cooking/deciphering measurements- your measuring cup probably has cup measurements on one size n oz. on the other.
Also, google with covert any measurement to any other if you're unsure.
Have fun cooking!
Bambi says
Keep in mind when measuring....sometimes a cup is not 8 ounces. It depends on what you are measuring. 8 ounces of block cheese is 2 cups shredded. 8 ounces of powdered sugar is two cups. For this recipe, I say put in the cheese until your heart feels happy!!!!
Jennifer says
You nailed it, Bambi :) When it comes to the cheese in Poutine, use as much or as little as you like!
Lynn says
Could you use paneer? A lot of recipes suggest that paneer, queso fresco and curd cheese are the same.
Jennifer says
Hi Lynn and no, all of those are too soft and the wrong texture. Curd cheese and cheese curds are two different things :) If you can't find proper cheese curds, as noted above, the best substitute is block mozzarella, like the kind you shred for pizza, except don't shred it. Just break it into chunks approximately the size of cheese curds (think top joint of your baby finger size). That way they are big enough that they don't melt completely into the hot gravy, but rather soften and warm along with the gravy, like cheese curds do :)
Steve May says
Hi Jennifer,
I am in the C's of my A to Z international food experience. I plan to make this tomorrow but Vera asked in an earlier comment if the canned broth was the condensed or the diluted version and I (and it's probably just me) don't see a clear response to that question. I want to be sure I am using the correct type. Thank you.
Jennifer says
Hi Steve, it would be the condensed, un-diluted broth. Enjoy!
Steve says
Hi Jennifer,
Made this last night and my wife and I both loved it. She is from England and suggested next time trying it with onions and/or mushrooms. (Apparently, that is how they have chips and gravy.) My son, who is disabled, can be a very picky but absolutely loved the fries. I had to make extra for him. When cooked according to your instructions these fries are the best I have ever made. Thank you!!
Jennifer says
So glad you enjoyed it! Thanks so much :)
Terri says
The best poutine we’ve ever eaten!
Jennifer says
So glad to hear, Terri :) Thanks so much!
Hameed Ahmed says
Can you use just chicken either instead of beef?
Jennifer says
Hi Hameed, You can, thought the gravy will be lighter in colour and flavour. While less traditional, it should be still tasty :)
Sherry says
How many cups of gravy does your recipe make?
Jennifer says
Hi Sherry, the recipe should make about 4 cups of gravy.
Mindy says
What is the name of the cute dish you are serving your poutine in? Is it cast iron? Do you heat them before serving? They are adorable.
Jennifer says
Thanks Mindy and yes, they are cast iron (so yes, you can warm them before serving to keep food hot longer). They should be easily available on Amazon. Just search small oval cast iron.
Renet says
Can I do oven fries to make this dish?
Jennifer says
You can, though you'll only really get the full poutine experience with fried fries :)
Noellie says
How long do you cook your potatoes and what temperature in the airfryer?Thanks
Jennifer says
Hi Noellie, in my airfryer, it's 380F for about 25 minutes, tossing once or twice as they cook.
Tabitha says
This was sooooo good!!! I haven’t had poutine since I was in Canada in 2017, and being out in Norway, there aren’t any places to buy it! This recipe was just perfect :) We didn’t have cheese curds so used a gruyere-like cheese (but super soft) and it tasted just as good. Plus the gravy recipe is my new favorite! Will definitely make this again :)
Jennifer says
So glad to hear, Tabitha :) Thanks!
Charlie says
Maybe I'm totally missing it, but I can't find where I sign up for emails.
Lovely site and thank you for providing for different serving amounts.
Jennifer says
Hi Charlie, Thanks so much. To sign up, just scroll to the top of the page and click "Subscribe"
Molly says
How long can the gravy be stored?
Jennifer says
Hi Molly, the gravy should keep in the fridge for 2-3 days, or it will also freeze well!
Diana says
Love! Love! Love this recipe! Especially the poutine gravy! A new family favorite! Thank you very much for this post!
Jennifer says
So glad to hear :) Thanks!
Vera says
Hi, is your broth the canned condensed type that you find in supermarkets, or is it the diluted version? I'm not sure I can easyly find the canned version here in France, however we do have broth "tablets" than need to be mixed with water. Would that do?
Jennifer says
Hi Vera, yes, just go ahead and uses the tablets, just make it a little stronger than usual (so a little less water). Should work just fine :)