Name: Authentic Poutine – Made Like a Canadian
Prep time: 20 min
Cook time: PT-485260H18M23S
Total time: 1 h 20 min
Cuisine: Canadian
Ingredients: 3 lb russet potatoes (cut into batons); 1 tablespoon olive oil OR 4 cups canola oil (for baking or frying); ¼ teaspoon sea salt; 8 ounces cheese curds; 4 tablespoons butter; ¼ cup all-purpose flour; 1 teaspoon each of onion powder and garlic powder; 2 cups beef bone broth; 1 tablespoon Worcestershire sauce; 2 teaspoons Better Than Bouillon beef base; 1-2 tablespoons soy sauce; Optional: minced parsley to serve

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Why You’ll Love This Recipe

If you’ve ever had poutine, you know it’s an indulgence you can’t resist. The combination of crispy fries, fresh cheese curds, and rich, flavorful gravy is simply irresistible. This recipe gives you a step-by-step guide to making authentic poutine just like the Canadians do, ensuring the gravy is rich and the fries are perfectly crispy. Whether you choose to bake or deep-fry the potatoes, the outcome is the same: a hearty, comforting dish that’s sure to satisfy.

What makes this recipe stand out is the use of beef bone broth in the gravy, which provides a deep, rich flavor that regular broth just can’t match. Pair that with the umami of soy sauce and you have a gravy that’ll make your fries and cheese curds shine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fries:

3 lb russet potatoes (cut into batons)
1 tablespoon olive oil OR 4 cups canola oil (for baking or frying)
¼ teaspoon sea salt

For the cheese and gravy:

8 ounces cheese curds
4 tablespoons butter
¼ cup all-purpose flour
1 teaspoon each of onion powder and garlic powder
2 cups beef bone broth (see notes)
1 tablespoon Worcestershire sauce
2 teaspoons Better Than Bouillon beef base
1-2 tablespoons soy sauce (see notes)
Optional: minced parsley to serve

Directions

Preparing the Potatoes:

Wash or peel your potatoes, then cut them into batons (the classic French fry shape).
Place the potato batons in a bowl of cold water and rinse them until the water runs clear. Cover them with fresh water and let them soak for at least 30 minutes.
After soaking, remove the potatoes and spin them dry using a salad spinner. Then, lay them out on a tea towel to dry them completely.

Making the Gravy:

While the potatoes soak, start on the gravy. Melt the butter in a small pot over medium heat. Add the flour and whisk constantly for 2-3 minutes, until the mixture becomes a deep golden color.
Whisk in the onion powder and garlic powder.
Add the beef bone broth, Worcestershire sauce, and Better Than Bouillon beef base. Increase the heat to medium-high and bring the mixture to a boil. Stir occasionally until it thickens.
Once thickened, remove from the heat and whisk in 1 tablespoon of soy sauce. Taste the gravy and adjust by adding more soy sauce if you prefer it saltier.

Cooking the Fries:

For baked fries:
1. Preheat the oven to 425°F (220°C).
2. Place the soaked and dried potatoes on a baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with sea salt. Toss to coat evenly.
3. Bake for 30-35 minutes, turning the fries a few times throughout to ensure even browning.
For deep-fried fries:
1. Heat 4 cups of canola oil in a medium-sized pot to 350°F (175°C). Carefully add the soaked potatoes and stir to ensure they don’t stick.
2. Fry for about 4 minutes, then remove the fries with a slotted spoon and place them on a paper towel-lined bowl to cool.
3. Reheat the oil to 350°F, then fry the potatoes for another 3-4 minutes until golden brown. Remove them with a slotted spoon and drain on paper towels. Sprinkle with salt.

Assembling the Poutine:

Pile the cooked fries into a wide serving bowl.
Scatter the cheese curds over the fries.
Pour the hot gravy over the fries and cheese curds, allowing the cheese to melt slightly.
Optionally, sprinkle with minced parsley for garnish and serve immediately.

Servings and Timing

Servings: 4-6
Prep Time: 20 minutes
Soaking Time: 30 minutes
Cook Time: 30 minutes (baking) or 30 minutes (frying)
Total Time: 1 hour 20 minutes

Variations

Vegetarian Gravy: Swap the beef broth for vegetable broth and omit the Better Than Bouillon beef base for a vegetarian version.
Cheese Curds Alternatives: While traditional poutine uses cheese curds, if you can’t find them, you can substitute with fresh mozzarella, though the texture and flavor will be slightly different.
Add Protein: For a heartier meal, you can top your poutine with pulled pork, crispy chicken, or even a fried egg.

Storage/Reheating

Poutine is best enjoyed fresh, as the fries tend to soften when stored with the gravy. However, if you have leftovers, you can store them in the fridge for up to 2 days. Reheat in the oven to maintain the texture of the fries, but keep in mind that the fries may become a bit soggy once reheated.

FAQs

What is the best type of potato for poutine?

Russet potatoes are ideal because they have a high starch content, making them perfect for crispy fries.

Can I use store-bought gravy for poutine?

While store-bought gravy is convenient, homemade gravy using beef bone broth provides a much richer and more authentic flavor.

Do I have to soak the potatoes?

Soaking the potatoes helps remove excess starch, which results in crispier fries. While it’s not mandatory, it’s highly recommended for the best texture.

Can I freeze poutine for later?

Freezing the entire dish is not recommended, as the fries and gravy do not hold up well to freezing. However, you can freeze the gravy separately for future use.

Can I make the gravy in advance?

Yes, you can make the gravy in advance and store it in the fridge for up to 3 days. Reheat it on the stove before pouring over the fries.

What can I substitute for beef bone broth?

If you can’t find beef bone broth, you can substitute with regular beef stock or even chicken stock, though the flavor won’t be as rich.

Is there a non-dairy version of poutine?

For a non-dairy version, substitute the cheese curds with a plant-based cheese and make a dairy-free gravy with plant-based butter and a vegetable broth.

How do I know when my fries are done?

Whether baking or frying, fries are done when they are golden brown and crispy. If baking, turn them every 10 minutes to ensure they cook evenly.

Can I make this recipe gluten-free?

Yes, to make it gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend for the gravy.

Can I make poutine with sweet potato fries?

While traditional poutine uses russet potatoes, sweet potato fries can be used for a unique twist, though the flavor of the fries will be different.

Conclusion

Authentic poutine is the ultimate comfort food, with its combination of crispy fries, melty cheese curds, and rich gravy. This recipe ensures you get the full Canadian experience, whether you’re enjoying it at a casual gathering or indulging in a cozy night in. With a little patience and the right ingredients, you can create the most delicious poutine that will have everyone asking for seconds

Why You’ll Love This Recipe

Ingredients

Directions

Preparing the Potatoes:

Making the Gravy:

Cooking the Fries:

Assembling the Poutine:

Servings and Timing

Variations

Storage/Reheating

FAQs

What is the best type of potato for poutine?

Can I use store-bought gravy for poutine?

Do I have to soak the potatoes?

Can I freeze poutine for later?

Can I make the gravy in advance?

What can I substitute for beef bone broth?

Is there a non-dairy version of poutine?

How do I know when my fries are done?

Can I make this recipe gluten-free?

Can I make poutine with sweet potato fries?

Conclusion

Authentic Poutine – Made Like a Canadian

Ingredients

Instructions

Notes

Nutrition