Authentic poutine is a Canadian classic, featuring crispy fries, fresh cheese curds, and savory gravy. This recipe ensures the perfect balance of flavors with a rich beef bone broth gravy that makes the fries and cheese shine.
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
Soaking the potatoes is key to achieving crispy fries.
You can substitute vegetable broth for a vegetarian gravy, and mozzarella can replace cheese curds if necessary.
Poutine is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.