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    Home / Quebec Kitchen / Poutine

    Poutine

    Poutine recipe: crispy golden fries piled with squeaky cheese curds, all drowned in rich beef gravy – the iconic Canadian comfort food born in Quebec.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 Quebec KitchenCategory
    ☆☆☆☆☆No ratings yet
    Poutine québécoise, crispy fries with squeaky cheese curds and rich hot gravy

    Poutine was born in the small towns of 1950s Quebec, and while Warwick and Drummondville still argue over who gets the credit, everyone agrees it started with a diner owner and a hungry customer who asked for cheese curds on his fries. Someone poured gravy over the top, the curds went delightfully melty, and the rest is history: a humble snack-shop invention became the dish the whole world associates with Quebec.

    What makes it great is the glorious collision of textures and temperatures — hot gravy, warm squeaky curds, and fries that stay crisp underneath. It’s salty, beefy, and utterly indulgent, and it’s best eaten the minute it hits the table, with a fork and no apologies.

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    Step by stepInstructions

    1. Cut the potatoes into 1/2-inch thick fries and soak them in cold water for at least 30 minutes, then drain and pat them very dry.
    2. Heat the oil to 325°F in a deep pot and fry the fries in batches for 4 to 5 minutes, until soft but not colored; remove and drain, then raise the oil to 375°F.
    3. Fry the potatoes a second time in batches for 2 to 3 minutes, until deep golden and crispy, and drain on paper towels, seasoning with salt right away.
    4. For the gravy, melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes until lightly browned.
    5. Whisk in the beef and chicken broths, add the Worcestershire sauce and garlic powder, and simmer until the gravy thickens; season with salt and pepper.
    6. Pile the hot fries on a plate, scatter the cheese curds over the top, and pour the hot gravy over everything just before serving.

    💡 Chef tips & storage

    Cheese curds must be fresh — they should squeak against your teeth — and at room temperature so they soften against the hot fries. Make the gravy a day ahead if you like; just reheat it until bubbling before serving. Eat immediately: poutine does not wait.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryQuebec Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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