Canadians, Americans and friends everywhere, gather round — here’s how to make Authentic Canadian Poutine with my favourite poutine recipe.

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As a Canadian I love sharing classic Canadian recipes on the blog — and I’m excited to bring you this take on the country’s most famous comfort food. Poutine is simple, satisfying, and surprisingly easy to make well at home.

Every Canadian has their preferred poutine, and with this recipe you can recreate an authentic, restaurant-quality poutine in your own kitchen.

What is Poutine?

Poutine began in Quebec in the 1950s and has since become a beloved dish across Canada. The basic components are straightforward: crisp fries, squeaky cheese curds, and a hot, savory gravy poured over the top so everything melts together into a gooey, comforting dish.

There are several origin stories, but the essence is the same — fried potatoes topped with fresh curds and gravy. Over recent years, poutine has spread beyond Canada and many restaurants now offer their own versions.

If you don’t live in Canada you might not find poutine everywhere, but with a few tips and the right gravy, you can make a version at home that rivals — and sometimes beats — what you get at restaurants.

Below I’ll walk you through choosing and preparing the fries, selecting the right cheese, and making a rich, glossy gravy that holds everything together.

Peeling and Cutting the Fries

Start with 4 pounds of Russet potatoes, choosing ones similar in size so they cook evenly. Some people leave the skins on — if you do, wash them well; if not, peel them under cold running water.

To make classic fry sticks, first slice each potato into 1/4-inch-thick disks, then cut each disk into 1/4-inch sticks. As you cut, place the fries into a large bowl of cold water to prevent browning and to remove surface starch.

Soak the cut fries in the refrigerator for at least an hour, or preferably overnight. This step removes starch and helps produce crispier fries when fried.

Drain and rinse the fries thoroughly before frying, then dry them well on paper towels. Any excess water will cause the oil to splatter, so pat them dry a handful at a time.

Frying the French Fries

Fill a deep pot with oil to about 3 inches and heat to 300°F. If you don’t have a thermometer, test by dropping in a small fry — it should begin to sizzle gently. Fry the potatoes twice: first at 300°F for 4–5 minutes to cook through, then a second time at 400°F for 3–5 minutes to crisp them and get a golden exterior.

After the first fry, drain the fries on paper towels and let them rest while you finish batches. When you do the second fry, work in small batches so the oil temperature recovers quickly and the fries crisp evenly.

Tips for Frying the Fries

Use a tall, heavy pot: A deep pot gives the oil room to bubble without spilling over. Aim for at least 6 inches of height.
Fry in small batches: Overcrowding lowers the oil temperature and causes soggy fries and dangerous bubbling. A handful at a time is safest.
Stay attentive: Times are a guide. Watch the fries closely during the second fry; some batches brown faster than others. Remove them as soon as they’re golden and crisp.

What Kind of Cheese Should I Use?

Traditional poutine uses white cheese curds — fresh, mildly tangy curds that are slightly springy and have a characteristic “squeak.” When fresh curds are hard to find, a soft, torn mozzarella is the best practical substitute because it melts into strings and provides a similar texture.

Cheese Curd Substitutions

If you can’t source cheese curds, use a ball of fresh, soft mozzarella torn into chunks. Avoid shredded low-moisture mozzarella — the fresh varieties give the gooey, melty texture that works best in poutine.

One pet peeve of mine is restaurants skimping on curds. Don’t be shy: add a generous amount so every bite has plenty of cheese.

How to Make Poutine Gravy

The gravy is the heart of poutine — it must be rich, well-seasoned, and hot enough to slightly soften the curds without completely dissolving them.

Start by making a roux: melt butter in a saucepan, whisk in flour and cook until it bubbles and smells slightly nutty. Gradually whisk in beef stock for a deeper, darker gravy; chicken stock will work but yields a lighter sauce. Add ketchup and Worcestershire sauce for balance, then season with salt and pepper.

To thicken, mix cornstarch with cold water to form a slurry, then whisk it into the simmering gravy and cook until glossy and thick enough to coat the back of a spoon. Taste and adjust seasoning.

Serve immediately: ladle the hot gravy over fries topped with curds so the cheese softens and everything melds into a warm, savory dish.

Variations

If you want to customize your poutine, try one of these popular additions:

Crumbled bacon
Boneless fried chicken bites
Sliced steak
Pulled pork
Cut the potatoes into wedges instead of sticks

These variations are delicious, but the classic combination of fries, curds, and gravy remains unbeatable.

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Authentic Canadian Poutine Recipe

Yield:
4 servings

Prep Time:
45 minutes

Cook Time:
30 minutes

Additional Time:
1 hour

Total Time:
2 hours 15 minutes

Canadians, Americans and friends worldwide — here’s a reliable, authentic poutine recipe to make at home. Crispy fries, melty curds, and a glossy gravy make this a comfort-food classic.

Ingredients

Fries:

4 pounds (1814g) Russet potatoes, peeled and cut into ½” sticks
Vegetable oil, for frying
1–2 tablespoons salt

Gravy:

6 tablespoons (90g) unsalted butter
¼ cup (32g) all-purpose flour
4 cups (960ml) beef or chicken stock (beef for a darker gravy)
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
½ teaspoon salt + more to taste
½ teaspoon black pepper + more to taste
3 tablespoons cornstarch
2 tablespoons water
2 cups (250g) cheese curds

Instructions

For the Fries:

Peel the potatoes and slice lengthwise into ¼-inch disks, then cut each disk into ¼-inch sticks. If keeping the skin, wash the potatoes before slicing.
Place the cut fries into a large bowl of cold water and soak for at least an hour or overnight in the fridge to remove starch and improve crispiness.
Drain, rinse the fries twice with cold water, then dry them thoroughly on paper towels.
Pour oil to about 3 inches in a deep pot and heat to 300°F. Test with one fry — it should sizzle gently.
Fry small batches for 4–5 minutes at 300°F to cook through. Remove before they brown.
Drain these par-cooked fries on paper towels while you finish the rest.
Raise the oil to 400°F and fry the fries again in small batches for 3–5 minutes until golden and crispy.
Drain on paper towels and season with salt to taste.

For the Gravy:

Melt butter in a saucepan over medium heat.
Whisk in flour and cook until bubbling and lightly golden, about 1 minute.
Slowly whisk in the beef stock until smooth.
Add ketchup, Worcestershire sauce, salt and pepper and bring to a simmer.
Mix cornstarch with cold water to form a slurry. When the gravy boils, whisk in the slurry.
Reduce heat to medium-low and simmer until thickened and glossy, about 10–15 minutes. Adjust seasoning as needed.

Assembly:

Place fries on serving plates, scatter cheese curds over them, and immediately ladle hot gravy on top so the curds soften and everything becomes gooey. Serve at once.

Notes

Fries: If you prefer, use restaurant fries or oven-baked frozen fries — this recipe works with them too.
Cheese Curds: Fresh cheese curds are traditional; if unavailable, soft fresh mozzarella torn into pieces is a good substitute.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 529
Total Fat: 26g
Saturated Fat: 13g
Trans Fat: 1g
Unsaturated Fat: 11g
Cholesterol: 60mg
Sodium: 4422mg
Carbohydrates: 63g
Fiber: 4g
Sugar: 11g
Protein: 13g

BON APPÉTIT!

Love, Dedra