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Easy Canadian Poutine Fries with Gravy

Use this authentic recipe to make Poutine that is salty, cheesy, and just so, so delicious! These must-try fries are rich and indulgent, and every potato lover's dream comes true!

August 2, 2021
PoutinePhoto By Canva
Difficulty Easy
Servings 4 people
Preparation 30 mins
Cooking 30 mins
Total 60 mins



  1. Start by making the poutine gravy. To do so, dissolve three tablespoons of cornstarch in two tablespoons of water in a small bowl before setting it aside.
  2. Melt the unsalted butter in a large saucepan and add flour. Cook until the mixture is golden brown. This will take about 5 minutes, and you should stir regularly the entire time.
  3. Add the beef and chicken broth to the flour mixture. Then bring everything to a boil while stirring with a whisk and pour in approximately half of the cornstarch mixture. Continue to whisk for another 1 minute. For a thicker gravy, add the remaining cornstarch mixture, a little bit at a time, as required. Season the gravy with pepper and taste to add salt as required.
  4. Scrub your Russet potatoes clean before peeling and cutting them into half an inch thick sticks. Transfer these cut sticks to a large bowl and add cold water till the fries are completely submerged. Leave it for a minimum of one hour or overnight.
  5. Once the cut potatoes are ready for frying, heat oil to 300 °F in a wide and heavy, large-sized cooking pot or deep fryer.
  6. In the meantime, transfer the potato fries from the bowl of water to a sheet of paper towel to drain and remove as much excess moisture as possible by blotting.
  7. Drop the drained fries into the 300 °F oil and fry for 5 to 8 minutes. Remove from oil when the potatoes start to cook but not yet browned, and scatter the potato fries on a wire rack.
  8. Increase the heat, so the oil temperature goes from 300 to 375 °F, and once the oil reaches that temperature, drop the fries back and cook until golden brown. Then remove and transfer to a paper towel-lined bowl.
  9. Once the fries have drained sufficiently, transfer them to a large, clean bowl. Season the warm fries with salt before adding a ladleful of the previously prepared poutine gravy. Use tongs to toss and coat the fries in the hot gravy.
  10. Add more gravy as required until all the fries are fully coated, and add the store-bought cheese curds and toss again. Once everything is well mixed, season the poutine fries with some freshly ground pepper and serve hot.
Nutrition Facts
Serving Size 1 Poutine
Serves 4
Amount Per Serving
% Daily Value*
Protein 10 g20%
Total Fat 24 g30.8%
Cholesterol 61 mg20.3%
Sodium 1068 mg46.4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • You can use either boxed or canned broth for this recipe, but a homemade one (fresh or frozen) is ideal.
  • A lot of canned broths tend to be quite salty, so be sure to taste before adding any additional salt or pepper.
  • Eat your poutine with a fork. These gravy and cheese covered fries are too messy for anything else.
  • If you can’t find cheese curds anywhere, or they aren’t legal in your area, substitute with torn (not shredded) chunks of a full-fat block mozzarella cheese.
  • Do not use shredded or fresh mozzarella, and make the chunks a generous size. It is important to use somewhat large chunks of cheese, as smaller pieces will just melt and mix with the gravy.
  • Keep in mind that even though cheese curds are technically Cheddar, they don't taste like it. So don't try to substitute with Cheddar if you want the authentic poutine experience.
  • If making the gravy ahead of time, warm it up before pouring on the fries, or keep it warm on the stove until the fries are ready.
  • Soak the fries in cold water for a minimum of one hour or overnight to remove the excess potato starch. This will prevent the fries from sticking together and give them that crispness.
  • Enjoy this poutine recipe with meat like slow-cooked roast beef, pulled beef, and smoked beef.
  • To make this recipe to vegetarian poutine, substitute the beef and chicken broth with equal quantities of vegetable broth.
Rate This Recipe

Poutine is a classic Canadian dish that is known for its incredible flavor and unique texture. It is traditionally made with just fries, cheese curds, and a brown poutine sauce/gravy but has several variations, including those with veggies, sour cream, and mushrooms.

What Is Poutine?

Poutine is a Canadian dish made with fries, cheese curds, and gravy that can be enjoyed as either a main course or a side dish. As for poutine history, it first originated in rural Quebec in the 1950s and became widely popular throughout Canada in the 1990s. The dish is now popular around the globe and can now be found at both restaurants and fast-food chains worldwide.

How to Cook Poutine?

Gather your poutine ingredients and use this recipe to make delicious Canadian-style poutine. To start, cook butter and flour until golden brown in a saucepan and add broth, bringing to boil. Next, pour in a cornstarch and water slurry while stirring with a whisk and simmer until the gravy reaches the desired thickness. And season with pepper.

Cut ½ inch potato sticks and soak in cold water. Drain on a paper towel and transfer to oil at 300 °F, frying for 5-8 minutes before removing. Increase the temperature of the oil to 375°F and add fries back, cook them till golden brown. Drain on paper towels. After removing excess oil, transfer to a large bowl, add salt and pepper. Pour the sauce over the fries and serve with cheese.

What to Serve With Poutine?

Poutine fries are best served with Japanese marinated daikon pickles, tomato and parsley salad, hard-boiled egg, walnut salad, marinated julienne carrots, and coleslaw to balance out the heaviness of the dish.

Here are some our delicious recipes you can serve with Poutine:

Recipe byPetite Gourmets

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