Canadian Poutine


One of my followers, Rhiannon, asked me to try Poutine. She told me that her husband loves it and that she makes it for him once a week. I asked her what in the world is Poutine!

I Googled it and found the recipe that sounded the best for us from Seasonsandsuppers. 

We have never tried Poutine before and we thought it was delicious! I made my own homemade gravy with this recipe. You could even use canned gravy to make it simpler.




I only used one pack of curds.

You will need salt & pepper too.



Scrub the potatoes with cold water. Leaving

the skin on, cut them into 1/2″ thick strips &

place them into a large bowl and cover with cold

tap water. Let them soak for at least an hour.

Drain the water and place the potato strips

onto a paper towel and pat off as much

of the water as you can.



Heat the oil in a deep pot to 300 degrees.



While the oil heats up, place a paper

towel onto a cookie sheet. Place a

wire rack on top of the paper towel.



As soon as the oil is 300 degrees, add

the potatoes and cook for 5 – 8 minutes.



Remove the potatoes and place

them on the wire rack.



Continue to heat the oil until

it reaches 375 degrees.



While the oil heats up, place a few

sheets of paper towel into a large bowl.



Once the oil is 375, add the potatoes

and cook until golden brown.



Remove the potatoes from the oil and

place them on the paper towel in the bowl.



Remove the paper towel and pour

the hot gravy over the potatoes.



Toss in the curds of cheese, season to

taste with salt and pepper then serve.


Canadian Poutine

  • Difficulty: Intermediate
  • Print



  • 6 medium Russet potatoes
  • 2 cups hot gravy (or as much as you want)
  • 4 ounces white cheddar cheese curds
  • vegetable or peanut oil for frying
  • salt to taste
  • pepper to taste


  1. Scrub the potatoes in cold water. Leaving the skin on, cut them into 1/2″ thick strips then put them into a large bowl of cold water. Let them soak for at least 1 hour. Drain and place them on paper towel, patting off as much water as you can.
  2. Heat the oil in a large deep pan heating to 300 degrees.
  3. While the oil heats place paper towel on a cookie sheet and a wire rack on top of the paper towel.
  4. Once oil is 300 degrees, add the potatoes cooking for 5 – 8 minutes. They should not get brown or completely cooked. Remove potatoes to the wire rack to drain the excess grease.
  5. Continue to cook the oil until it reaches 375 degrees then add the fries back into the oil cooking until they are golden brown.
  6. In a large bowl, place about 2 – 3 paper towels. Place the fries on the paper towels to absorb the oil and salt immediately.
  7. Remove the paper towel and pour the hot gravy over the top of the potatoes.
  8. Add the curds and toss, coating the potatoes and curds with the gravy.
  9. Serve immediately.

Categories: Cheese, Marinades/Gravy, Potato


  1. Now ur Cookin’! Diane. I never make Poutine… I don’t like using hot oil. But every Chip Truck in the Ottawa area makes Poutine… some better than others. They all have their own secrets. And if you get it up here… it’s secretly formulated without calories… not a one! 😉 Some people live on this stuff! Even our Harvey’s Fast Food Restaurant and some others serve it. Never ever get it with grated cheese. That’s Mozerella… and not a good Mozerella either. Needs to be Squeeky Fresh Cheese Curds! OH My… Made myself hungry there.

      • Labour-intensive right? And so worth it, once you’ve located the best Poutine Chip Truck… Always the one with the longest line-up at the window. The crackling and popping sounds of the fresh-cut fries in the hot oil, blended with the smell chip-truck-made gravy, wafting at you on a cold day as you place your order… I can’t go on… Need to take a drive over to Gatineau and find me a Chip Truck! (Add a Steamie or two, meal fit for champions. Steamie = boiled hotdog weiner, in a steamed, warm, top-sliced hotdog roll, topped with fresh creamy coleslaw with a bit of fresh-grated onion in it. That’s the meal deal.😉

  2. Like you, I’ve read about, but never experienced first-hand, this entrancing dish! I remember doing the two-stage frying back when I was making more French fries at home, but had forgotten that little trick. Thanks for the reminder. I usually use frozen French fries these days rather than keeping “ye olde grease bucket” in the refrigerator. They crisp up nicely in my Cuisinart Oven Central with no additional oil needed.

    I’ve not seen cheese curds in any store. Are they somewhere besides the fresh dairy display?

    Virtual hugs,


    • My husband bought these at either Meijer’s or Krogers. I also buy them at the Amish cheese store. The recipe did say to use shredded mozzarella if you couldn’t find them.

  3. On the Cote d’Azur, la Poutine is a delicacy. Available from Antibes to Menton during the months of late February until early May, it’s the baby fish, typically sardines and anchovies, that form a jelly like pulp which shines silver. Often served raw with olive oil and lemon juice, or fried up in an omelette.

      • My guess is environment, location and availability. If we knew what the translation of Poutine is in English, we’d likely understand. Back to Dragonflies… Ball’s in your court.

      • This is the story I’ve heard about the name: Quebec Restaurateur Fernand Lachance of Le Café Ideal is said to have exclaimed in 1957, “ça va faire une maudite poutine!” (English: “It will make a damn mess!”) when asked by a regular to put a handful of cheese curds in a take-out bag of french fries.

        Since poutine means mess it could technically mean any kind of messy dish, but in Canada (and now the US) it refers to the world’s best French fry concoction 🙂

  4. Very nourishing – How strange to keep th potatoes skin 🙂 – it is an original idea ! Thank you, dear Diane – I wish you an happy week – amitiés et bises 🙂

    • In a restaurant where I worked we kept the skins of the potatoes peeled for the au gratin.
      We sold them by the basket, called “Potato Skins” not unaturally.
      They were fried like french fries, and doused with Lawry’s Seasoned Salt.


  5. I have had Poutine a few times and have enjoyed it each and every time! I have a Canadian friend who told me all about it and then one day we were in a Bar and Grill and there it was on the menu!
    Now because of you… I may have to make my own!

    • Here in Ottawa, “New York Fries” places it near the top of their menu… and even McDonald’s sells a version. Although I like their shoe-string fries normally, IMHO they don’t make the grade for Poutine.

  6. Never heard of it! Sounds good.
    Now I have a recipe for you to try (if you haven’t already had it!)
    I don’t exactly know the name of this recipe but it is delicious my family loves it!
    All you need is French fries (any kind works), cheese, and any kind of meat.
    You have to cook your French fries and meat separate and then mix them together and put the cheese on and cook it until the cheese has melted.
    I bake it in a glass pan but I think any pan should work.
    And for more flavor I suggest to drizzle some olive oil on it before you melt the cheese.

    I hope you like the recipe!

  7. I’ve done this using russet potato’s and yams – cut as you’ve done them above but I baked the potatoes rather than frying. Made onion and sage gravy… and used garlic cheese curds. 😉 A wee bit more healthy (as in baked not fried) but still quite yummy!! Glad you gave poutine a try!! It’s a wonderful dish!!

    • I was careful not to over salt because I read it can be salty. Since I made my own gravy I had control over the salt which helped. I can’t believe this is the first time I have heard about it. We loved it.

      • Nope, and as a matter of fact, I never heard of Poutine until a few years ago and a Facebook friend with French-Canadian roots, (and who is into tracing her roots and discovered we are related 17th removed I think it was), posted a story about it on Facebook and tagged me –
        I didn’t know what she was talking about!

      • No, actually I have never had poutine – hard to believe (what kind of Canadian am it anyway?) We moved to the States in 1966 when I was 10 and we went back to visit my grandmother until her death in 1986 and I had never heard of it until a few years ago. My grandfather was French-Canadian, born and raised in St. Jerome Quebec, but never made it and he often did the cooking – my grandmother did not know how to cook/bake and I took after her for that trait. 🙂

      • No, I have not returned to Canada since my grandmother passed away in 1986 – I think we went back the following year in conjunction with her estate and not back since then. I do not have a passport at the present time, which means that even though I am a Canadian citizen but have a green card since 1966, I cannot cross the border without a passport.
        This has been in effect since the Patriot Act after 9/11. I have no family over in Canada anymore – actually no family period. Just me.

      • … hit the ignition before all the checks… Was saying Poutine great for a treat but would harden the arteries if ate it too often. Me? Once or twice a year… But so worth it! NOW Houston, we can hit the little red rocket to the right.

  8. My dear, you did a really great job and I am happy about your fotos. Some of the comments are great, because I never before found a person don´t like Poutine.

  9. Travel through Canada, especially, and you will find poutine everywhere–also parts of New England where there is a French-Canadian population (including the town in Northwestern Maine where my dad grew up). So many good things to eat in Canada! And now that you’re retired…

  10. Found in 18th century Irish bothey homes who had one cow and a field of potatoes it was the staple meal for millions of poor kids. Where ever Irish are this dish appears .Even the name tells you its Galic rather than garlic.

  11. The funny thing is that I am Canadian and have never eaten poutine. Something about the gravy and cheese on top of deep fried potatoes always left me with a lump in my stomach. Maybe one day, although I know there are so many people who absolutely love it.

  12. Mmmm, this looks absolutely wonderful, Diane! I LOVE poutine. Glad you ended up giving it a shot. Lots of people are “scared” to try it! 😂

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