Authentic Canadian Poutine 🇨🇦
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Not all poutines are created equal. Today, I’m hanging up my flannel and putting away my snowshoes to bring you an authentic Canadian poutine recipe. As a proud Canadian, this one is close to my heart, so you bet I’ve got tips and tricks for you to make the real deal. Let’s dig in, eh?
Every country has a dish it’s known for, and my country, Canada, has poutine—a humble, three-ingredient meal that’s equal parts comfort, culture, and cheesy goodness.
Although poutine is made with a few simple ingredients (fries, cheese, and gravy), there’s a right and wrong way to make an authentic poutine. For example, in Quebec, where poutine originates, tossing grated cheddar on top would raise some serious eyebrows, to put it lightly. I’ve always loved making poutine at home and thought I had it dialed in, but a recent trip to Quebec City confirmed that I have, indeed, mastered the method for truly authentic Canadian poutine.
Whether you’re a homesick Canadian or curious about what the fuss is about, this authentic Canadian poutine recipe will bring a piece of Canada to your kitchen. Bon Appéetit – or as said in Quebec, bon app!
Key ingredients needed
You can never go wrong with fries, cheese, and gravy – however, to be an authentic poutine, each of these elements has to be juuuust right!
- Fries: Golden brown, freshly cooked, hand-cut, and rustic fries are the way to go. Using pre-cut frozen fries is convenient, but not at all authentic.
- Gravy: If you’ve toured your way through Quebec eating poutines like I have, you’ve probably encountered a few different gravies. Some use chicken broth, some use beef stock, and some are a mix. I’ve opted for a beef-based, rich, and thick gravy. Mine uses a surprise ingredient – soy sauce! Trust me on this one – it makes the savory balance just right.
- Cheese curds: The cheese is serious business – so that deserves a section of it’s own…
What cheese to use for poutine
Ask any Quebecois (person from Quebec, home of the poutine), and they’ll tell you a poutine is only as good as its cheese. The BEST poutine I ever had was from a side-of-the-road fromagerie (a cheese maker) an hour out from Montreal, where the curds were so fresh they made a squeaky noise when you chewed into them. Seriously, the squeaks were louder than the traffic on the highway. This is what you need to look for when selecting your cheese:
- Color: Look for the white curds. They come in yellow or white – leave the yellow behind!
- Feel: If you press your thumb into the bag of curds, it should be springy.
- Label: The labels will say ‘cheese curd,’ ‘fresh curds,’ or occasionally ‘squeaky cheese.’
- Substitutes: While a substitution section doesn’t belong in an authentic recipe, I understand that fresh curds are not available everywhere. Even where I live in BC, fresh curds can be tricky to find, so there are some parts of the world where you will have no choice. If you have to substitute, use firm mozzarella and tear it into chunks (not shreds). A part of the poutine experience is to bite into warm, squeaky chunks, so make sure they’re not too small. You could also try saltier Halloumi, which will give you the mandatory squeak when you bite into it. I do not recommend using shredded cheese – it won’t fare well with the warm gravy.
- When to buy: Cheese curds squeak best when fresh, so use them within a few days of purchase.
How to make poutine like a Canadian
The authentic way of making poutine requires extra steps – we say goodbye to conveniences, like using pre-cut frozen fries or gravy packets, and put heart into the dish. The result is worth the prep time. This is how it’s done:
Why ⇢ Cut potatoes into a baton shape—they’re the right thickness to stay fluffy inside but long and sturdy enough to host that delicious gravy. Removing the starch by rinsing and soaking the fries will prevent them from becoming soggy and help them crisp up nicely in the oven.
Why ⇢ The method for making the gravy focuses on achieving the right consistency and depth of flavor. While soy sauce might seem like a funny ingredient, it adds a depth of flavor that mimics gravy made with demiglace.
Why ⇢ Wet fries steam when cooked, resulting in soggy spuds, so make sure they’re nice and dry before you cook them. I like to use a salad spinner because it’s the easiest way to remove the water. Then, a quick dry with a tea towel, and they’re ready for the oven!
Why ⇢ The cheese goes on first, so the gravy warms them up.
Make ahead and leftovers
Make ahead: A truly wonderful poutine is made fresh, but you can get a head start. Cut and soak your fries up to 1 day ahead, storing them in the fridge in cold water. The gravy can be made and stored for up to 4 days. Bake the fries and assemble the poutine when you’re ready to eat!
Leftovers: Try to store each element separately, as the gravy will make the fries soggy when stored together. If it’s too late, not to worry – it’ll still be delicious, just not as crisp!
Authentic Poutine – Made Like a Canadian
Ingredients
- 3 lb russet potatoes (cut into batons)
- 1 tablespoon of olive oil OR 4 cups of canola oil (for baking or frying)
- ¼ teaspoon sea salt
- 8 ounces cheese curds
- Optional: minced parsley to serve
The Gravy
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon EACH: onion powder and garlic powder
- 2 cup beef bone broth (see notes)
- 1 tablespoon worchestershire sauce
- 2 teaspoons Better Than Bouillon beef base
- 1-2 tablespoons soy sauce (see notes)
Instructions
- Wash or peel your potatoes, then cut them into batons – the shape of french fries.3 lb russet potatoes
- Put them in a bowl and rinse them under cold water until the water is clear. Cover them with fresh water and set them aside on your counter for at least 30 minutes.
- While the potatoes soak, make the gravy. Melt the butter in a small pot over medium heat. Add the flour and whisk constantly for 2-3 minutes, until the flour is a deep golden color. Whisk in the onion powder and garlic powder.4 tablespoons butter, ¼ cup all-purpose flour, 1 teaspoon EACH: onion powder and garlic powder
- Add the beef broth, Worcestershire sauce, and bouillon and increase the heat to medium-high. Bring to a boil, whisking often, then boil until thickened. Remove from the heat and whisk in 1 tablespoon of soy sauce. Taste and add another tablespoon if you'd like it a little saltier.2 cup beef bone broth, 1 tablespoon worchestershire sauce, 2 teaspoons Better Than Bouillon beef base, 1-2 tablespoons soy sauce
- Remove the potatoes from the water and spin them dry using a salad spinner. Then, place them on a tea towel and dry them completely.
- Bake or deep fry the potatoes, using the directions below.
- Pile the cooked fries into a wide serving bowl and top with the cheese curds. Pour the gravy over the top, sprinkle with parsley if using, and serve right away.Optional: minced parsley to serve, 8 ounces cheese curds
Bake the Fries
- Preheat your oven to 425 degrees Fahrenheit. Place the soaked and dried potatoes on a heavy baking sheet, pour 1 tablespoon of olive oil and the salt over the top, and toss so they are well coated.¼ teaspoon sea salt
- Bake for 30-35 minutes, turning a few times throughout baking so they brown evenly on all sides.
Deep Fry the Fries
- Heat the 4 cups of canola oil in a medium-sized pot with high sides until it reaches 325 degrees Fahrenheit. Carefully add the potatoes and stir them to ensure they don't stick. Fry them for 4 minutes, stirring occasionally. Remove them from the pot using a slotted spoon, place them in a paper towel-lined bowl, and let them cool completely. If you're in a hurry, you can put the bowl into your fridge.
- Reheat the oil to 350 degrees Fahrenheit. Carefully add the partly cooked potatoes to the oil and fry for 3-4 minutes, stirring occasionally, until golden. Let them drain on a paper towel for 1 minute, then sprinkle the salt over the top before using them in the poutine.¼ teaspoon sea salt
Notes
- None of our recipe testers could tell the difference between the baked and fried versions. The fries are smothered in gravy, and they’re not supposed to be crispy. For ease, we usually opt for baked.
- Surprise! Baked and fried use the same amount of oil! When frying food at the correct temperature, very little oil gets absorbed. I measured the oil before and after frying a batch of fries, and it only took one tablespoon.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
