Savor this rich and salty classic from Canada as an appetizer, side, or snack.
During our senior year of high school, my friends and I took a trip to Toronto, Canada. That was the first time we ever tried poutine, and boy, were we shocked. We had expected thick, gray gravy like the kind we had at school lunches, but this was different—in the best way. Not only that, but it was surprisingly affordable! Whether it was in food trucks or fancy restaurants, poutine was common in that city.
What exactly is Canadian poutine? Well, it’s golden brown French fries topped with white cheddar cheese curds and dark, silky gravy. It has the scent of a slow-cooked meal, but is conveniently packaged like fast food. When I was 18, it became a favorite food to indulge in, and I sought it out even after coming back to the States. But poutine is unique. It’s rich, but simple. Savory, but with a wide array of satisfying textures. And even for newbie chefs, it’s pretty easy to replicate.
Although I’d like to go back to Toronto to visit my friends there and try their poutine again, sometimes the craving comes on quick. That’s where this recipe has our back!
Canadian gravy vs. American gravy
Before trying Canadian poutine, I thought that all gravy was the same. I was used to the thick turkey gravy we always had at Thanksgiving, and presumed all others would be identical. Oh, how wrong I was! Canadian gravy, which is classically poured over poutine, is a luxurious blend of beef broth, chicken broth, savory seasonings, and cornstarch to thicken it. This easy gravy is smooth, rich, and bursting with flavor. American gravy, on the other hand, is typically made with turkey broth and a mix of flour and butter or even cream. For me, American gravy no longer has as much allure as it used to, but Canadian poutine gravy? Well, that’s another story!
How do I store leftovers?
While Canadian poutine is best enjoyed hot and fresh, you can also store it in an airtight container in the refrigerator for 2 to 3 days. Ideally, you’d want to store the cheese curds, gravy, and French fries in separate containers for optimal freshness. Leftovers that are already assembled will get soggy pretty quickly, but it helps to reheat them in the oven at 350°F for 10 to 12 minutes. Or you can heat up leftovers in an air fryer, which will crisp them up nicely.
Serving suggestions
If you’re serving poutine all by itself, don’t worry—it can definitely be the star of the table. For some extra flair, garnish your Canadian poutine with freshly chopped parsley and serve it with Baked Hamburgers, Air-Fryer Frozen Green Beans, and Cucumber-Tomato Salad With Onions. Alternatively, dish out Instant-Pot BBQ Chicken with Potato Rolls and Baked Beans. It’s amazing how this Canadian classic can coincide so well with traditional American picnic dishes.
Canadian Poutine Recipe
Ingredients
- 4 medium russet potatoes washed and cut into 1/4-inch thick fries
- Vegetable oil for frying (enough to fill a deep pot about 2 inches)
- 1 cup low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- 5 tablespoons cold water
- Salt and pepper to taste
- 8 ounces white cheddar cheese curds at room temperature
Instructions
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Place the potato slices in a bowl of cold water and soak for 45 minutes to remove excess starch.
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Drain the potatoes and pat them dry with paper towels. Heat vegetable oil in a deep pot or Dutch oven to 325°F. Fry the potatoes in small batches for 5–7 minutes until they are soft but not browned. Remove and place on paper towels to drain.
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Increase the oil temperature to 360°F. Fry the potatoes again in small batches for 2–3 minutes until they become golden and crispy. Drain on paper towels and season lightly with salt.
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In a medium saucepan, combine the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire sauce. Bring to a simmer over medium heat. In a small bowl, dissolve the cornstarch in cold water, then whisk about half of it into the simmering broth.
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Cook for another 2 minutes until the gravy thickens. If necessary, adjust the consistency by adding more slurry until you achieve the desired thickness. Cook 2-3 more minutes. Season with salt and pepper.
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For serving, place the fries on a plate, add the cheese curds, and pour the hot gravy over them.
Nutrition
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