Rating: 3.5 stars 3.6
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

Poutine originated from rural Québec province in the 1950s. I would say poutine is not second to any other food in Canada. I order poutine when I go to diners, but I also buy fresh cheese curd to make my own at home. Homemade gravy is really easy and quick to make. The only rule I don't follow for authentic poutine is that I don't fry my French fries; I bake them in the oven. Be careful. This is very addictive!

Recipe Summary

10 mins
25 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.

  • Spread fries in a single layer over prepared baking sheet.

  • Bake in the preheated oven until light brown, about 15 minutes.

  • Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.

  • Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.

Cook's Note:

You may use mozzarella cheese as substitute, but it is never the same. I hope you can find cheese curds in your local markets.

Nutrition Facts

427 calories; protein 16.5g; carbohydrates 29.5g; fat 27.2g; cholesterol 67.2mg; sodium 710.7mg. Full Nutrition