Classic Canadian Poutine Recipe with Crispy Fries & Gravy

If you love French fries and gravy – aka smothered fries – you will undoubtedly love poutine, classic style. My friend, it’s not just chips and gravy: this is classic Canadian poutine. A delicious concoction of crispy fries, rich gravy, and cheese curds, this is the indulgent dive bar snack that makes everything right with the world. 

Poutine is a Canadian iconic dish that originated in Quebec in the 1950s. It is now served worldwide in food trucks and even in high-end restaurants. The French word poutine is slang for “a mess” and simply means 'fries with cheese and gravy'.

Ingredients

✅ 800g (1 lb 12 oz) potatoes, skin on, cut into thick chips

✅ 75g (2.5 oz) unsalted butter

✅ 7 tbsp plain (all-purpose) flour

✅ vegetable oil, for deep-frying

✅ 1 beef stock cube

✅ 1 chicken stock cube

✅ 200ml (7 fl oz) veal jus

✅ 500ml (17 fl oz) beef stock

✅ ½ tsp ground black pepper, or to taste

✅ 75g (2.5 oz) cheese curds

✅ 1 tsp salt, or to taste

How to make Classic Canadian Poutine

Step 1

First, fill up a large bowl with cold water. Transfer the chips to the bowl of water. Pop the bowl in the fridge and leave to soak for around 2.5 hours to remove as much starch as possible.

Step 2

Then, drain the chips and give them a rinse. Spread out a clean kitchen towel on your benchtop and transfer the chips to the towel. Wrap them up in the towel and pat dry to get them as dry as possible.

Step 3

Fill a wok or large saucepan one-third full with vegetable oil and place over medium heat. Meanwhile, line a large tray with kitchen paper. The oil is ready at 140°C or when a wooden spoon or chopstick dipped into the oil forms small, slow bubbles. Working in batches if necessary, carefully add the chips to the oil. Cook, around 8 minutes or until just tender.

Step 4

Use a spider strainer to transfer the chips out of the oil and onto the lined tray to drain excess oil. 

Step 5

Meanwhile, let’s make the gravy. Place a medium-sized pan over medium heat. Add the butter to the pan and heat until it’s foaming. Now add in the flour. Using a whisk and stirring continuously to avoid lumps forming, combine the butter and flour until a thick roux has formed. Keep cooking the roux for a further 3 minutes to help cook out the flour.

Step 6

Next, add in the veal jus and whisk it into the roux until nicely incorporated. Pour in the beef stock and whisk it in. Bring up the heat to high, whisking occasionally. Once the gravy starts to boil, turn the heat to medium-high. Crumble both the stock cubes, stir, then add salt and pepper to taste. As soon as the gravy is the right consistency then turn down to a low and whisk every couple of minutes.  

Step 7

Heat the oil to 180°C. Carefully add the fries to the hot oil, and cook for around 10 minutes. Transfer to a bowl and season with salt.

Step 8

Now to build the poutine! Add the chips to a serving bowl and scatter with the cheese curds. Now, drizzle over the hot gravy and get stuck in.

Tips for the Perfect Classic Canadian Poutine

🔰 Soak fries in cold water to remove excess starch; this makes them extra crispy.

🔰 Double-fry fries for perfect golden crispiness.

🔰 Use fresh cheese curds for that authentic squeaky texture.

🔰 Make gravy from veal jus or beef stock for a richer, deeper flavor.

🔰 Serve immediately;  poutine tastes best hot when the cheese is soft and gooey.

🔰 Try variations — add pulled pork, bacon, or sautéed mushrooms for a twist.

FAQs

Q1: Can I make poutine vegetarian?

Yes! Use vegetable stock instead of veal or beef stock, and keep the cheese curds vegetarian-friendly.

Q2: How do I keep fries crispy in poutine?

Double-fry the fries and drain excess oil before adding gravy. Serve immediately for the best texture.

Q3: What is the best cheese for poutine?

Fresh cheese curds are traditional, but fresh mozzarella works as an alternative if curds are unavailable.

Q4: Can I make poutine ahead of time?

Poutine is best served fresh. Fries lose crispiness if left too long, and gravy cools quickly.

If you try this Classic Canadian Poutine Recipe, please leave me a comment and let me know! I always love to hear your thoughts.