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Close up of Canadian poutine on a white plate with crispy golden French fries topped with fresh cheese curds and rich brown gravy, garnished with chopped parsley. The gravy melts slightly into the cheese curds and coats the fries for a classic homemade comfort food dish.

Canadian Style Poutine From Scratch

Nesting Lane Indulge
Canadian Style Poutine From Scratch. Crispy homemade fries topped with cheese curds and warm beef gravy. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Canada
Servings 2

Equipment

 Large, Heavy-Bottomed Saucepan 
Ladle
Serving Platter
Paper Towels
Measuring Cup

Ingredients
  

Instructions
 

  • Heat the vegetable oil in a deep fryer or deep heavy skillet to 365 degrees F.
  • While the oil heats, warm the beef gravy in a saucepan over low heat.
  • Place the fries into the hot oil carefully.
  • Cook until the fries turn light brown, 8 to 10 minutes.
  • Cook the fries in batches if needed so they have room to move in the oil.
  • Remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain.
  • Transfer the fries to a serving platter.
  • Sprinkle the cheese curds over the hot fries.
  • Ladle the warm gravy over the fries and cheese.
  • Serve immediately while hot.

Notes

Tips and Tricks

Cut fries to the same size - Make sure all your fries are roughly the same thickness so they cook evenly. Aim for about 1/4 to 1/2 inch thick.
Soak the potatoes first - If you have time, soak the cut potatoes in cold water for 30 minutes before frying. This removes excess starch and makes them crispier. Pat them completely dry before adding to the oil.
Check oil temperature - Use a thermometer to make sure your oil stays at 365 degrees F. If the oil is too cool, the fries will be greasy. If it's too hot, they'll burn on the outside before cooking through.
Don't overcrowd the fryer - Fry in small batches so the fries have room to move and cook evenly. Too many fries at once will lower the oil temperature and make them soggy.
Keep cheese curds at room temperature - Take the cheese curds out of the fridge 20 minutes before you need them. Room temperature curds will melt better when the hot gravy hits them.
Serve immediately - Poutine is best eaten right away while the fries are still crispy and the gravy is hot. It doesn't hold up well if it sits too long.
Double fry for extra crispiness - For super crispy fries, fry them twice. First fry at 325 degrees F for 5 minutes, let them cool, then fry again at 365 degrees F until golden brown.

Storing and Reheating

Storage Note - Poutine is best enjoyed fresh and doesn't store well once assembled. The gravy makes the fries soggy. If you have leftovers, store the components separately.
Store Fries Separately - Place cooled fries in an airtight container and refrigerate for up to 2 days. Store the cheese curds and gravy in separate containers.
Reheat Fries in the Oven - Spread fries on a baking sheet and reheat at 400 degrees F for 5 to 7 minutes until crispy. Warm the gravy in a saucepan and assemble fresh poutine with the reheated components.
Reheat Gravy on Stovetop - Place the gravy in a saucepan with 1 to 2 tablespoons of water or beef broth. Warm over low heat, stirring until hot.

Nutrition

Calories: 708kcalCarbohydrates: 51gProtein: 24gFat: 46gSaturated Fat: 18gCholesterol: 78mgSodium: 773mgPotassium: 1189mgFiber: 6gSugar: 2gCalcium: 529mgIron: 3mg
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