• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Course Recipes

    Authentic Canadian Poutine Recipe

    Jan 7, 2014 | by Jennifer | Last Updated: Jun 11, 2021

    Jump to Recipe

    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!

    Authentic Canadian Poutine Recipe

    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.

    Authentic Canadian Poutine Recipe

    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.

    Authentic Canadian Poutine Recipe

    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 Recipe

    Authentic Canadian Poutine Recipe

    Authentic Canadian Poutine

    Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.
    Author: Jennifer
    4.9 stars from 24 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Course, Snack
    Servings 3 people

    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)
    Prevent screen from going dark

    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

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 1068mg | Calcium: 63mg | Vitamin C: 23.8mg | Vitamin A: 710IU | Sugar: 1g | Fiber: 4g | Potassium: 1438mg | Cholesterol: 61mg | Calories: 528kcal | Saturated Fat: 14g | Fat: 24g | Protein: 10g | Carbohydrates: 70g | Iron: 3.6mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course, Snack
    Cuisine Canadian
    Never miss a new recipe!SIGN UP for email updates!

     

    PinShareTweetShares18k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Brittney lavigne says

      April 29, 2022 at 6:07 pm

      5 stars
      Hello, I currently live in northern Maine, but have spent many years in Ca. And have indulged in poutine in both places many times over lol. So I feel qualified to say that this recipe is spot on. The only suggestion I have is to keep an eye on your curds.Its an absolute MUST to get the real deal experience. You don't want them fully melted, nor fully raw. The sweet spot is smack dab in the middle, when they are just starting to loosen up and are warmed throughout. To easily do this, simply put the curds on BEFORE the hot gravy. Pouring the gravy rite over the curds or cheese sub of course. But sometimes the hot gravy and fries arent enough for that specific level of melt(especially with the larger bits). So a quick simple fix is to toss the whole dish into the oven, fairly hot temp, for just a few moments. You don't want to cook the fries any longer, just warming the curds or cheese chunks until the very first sign of melting. Then pull it out and your good to go. The texture you will experience with the curds melted to perfection like this is something that will stand out in this dish. But not over power. It's what "makes the dish" for almost everyone who has this authentic dish with some regularly. Fab recipe breakdown and explanation on this local favorite Jennifer! I'm sure anyone who follows will be instantly hooked and love it.

      Reply
      • Jennifer says

        April 29, 2022 at 6:57 pm

        Thanks Brittney and yes, getting the perfect consistency of the curds is always key. I try to have my gravy super hot and usually, that works pretty well, but good tip on the oven, if needed :)

        Reply
    2. Lian says

      February 19, 2022 at 7:03 am

      I made the recipe this weekend. Unfortunately I live in South Africa, and I had to use mozzarella. However, this is beautiful! I cannot wait to go to Montreal and have the real deal.

      Reply
      • Jennifer says

        February 19, 2022 at 10:59 am

        So glad you enjoyed it, Lian :) Thanks so much!

        Reply
    3. Luz Elena says

      February 08, 2022 at 3:50 pm

      5 stars
      Excellent recipe, thank you! I made a vegetarian option with a vegetable broth which was also great.

      Reply
      • Jennifer says

        February 08, 2022 at 7:38 pm

        So glad you enjoyed it, Luz :) Thanks so much!

        Reply
    4. PM says

      January 23, 2022 at 5:06 am

      5 stars
      Turned out great! First time making poutine at home; really terrific recipe! The only change I made was to air fry the hand-cut fries. Thanks for posting this!

      Reply
      • Jennifer says

        January 23, 2022 at 9:33 am

        So glad to hear :) Thanks so much!

        Reply
      • Jessica says

        January 23, 2022 at 11:46 pm

        I think I would rather air fry them too. What temp and how long for the fries in the air fryer? I am now to using an air fryer. Thank you!

        Reply
    5. Mike says

      December 22, 2021 at 7:10 pm

      5 stars
      I've never had poutine before (from the US South), but had seen it on some show, so found this recipe, and glad I'm did. Thanks! The gravy is fantastic and really good on the fries. The only thing I didn't get right was that the curds didn't really soften enough, so I might try warming them a little next time. I did order curds online from Wisconsin and they were really good, but not quite as good as ones that a neighbor had brought home from their family farm a number of years ago, so those were probably the true super fresh ones.

      Reply
      • Julie Stafslien says

        January 15, 2022 at 10:09 am

        I live in WIsconsin and am fortunate to be able to get cheese curds so fresh they are still warm. Absolutely the curds your friend brought directly from the farm would have been superior to something that was shipped. I can’t wait to try this recipe, happy eating!

        Reply
    « Older Comments

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.