Name: Classic Poutine
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1 kg russet potatoes cut into thick sticks; Neutral oil for frying (canola or sunflower); 300 g cheese curds (poutine cheese); 2 tbsp unsalted butter; 2 tbsp all-purpose wheat flour; 500 ml concentrated vegetable broth; 1 tbsp soy sauce; Coarse salt and freshly ground black pepper; Fresh chopped parsley (optional for garnish)

A beloved Canadian comfort dish that combines opposing textures and temperatures for an unforgettable bite. Follow these steps to recreate the street-food experience in your own kitchen with perfectly crispy fries and silky gravy.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

1 kg russet potatoes cut into thick sticks
Neutral oil for frying (canola or sunflower)
300 g cheese curds (poutine cheese)
2 tbsp unsalted butter
2 tbsp all-purpose wheat flour
500 ml concentrated vegetable broth
1 tbsp soy sauce
Coarse salt and freshly ground black pepper
Fresh chopped parsley (optional for garnish)

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Prep 30 min

Peel the potatoes and cut them into 1 cm thick sticks. Soak them in cold water for 30 minutes, drain thoroughly, and pat completely dry with paper towels to prevent dangerous oil splatters during frying.
Step 2 Pan 5 min 160 °C

Heat the oil in a deep fryer or heavy pot to 160 °C. Fry the potatoes in batches for 5 minutes until tender but pale; remove them and drain on paper towels to cool slightly.
Step 3 Pan 4 min 190 °C

Increase the oil temperature to 190 °C. Return the potatoes to the hot oil and fry for 3 to 4 minutes until golden and crisp. Remove them and salt immediately while they are hot to lock in flavor.
Step 4 Cook 2 min

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly until it smells nutty and turns a light golden brown without raw flour taste.
Step 5 Pot / simmer 8 min

Gradually pour in the vegetable broth while whisking continuously to prevent lumps. Bring to a simmer over low heat for 8 minutes until thickened, then stir in soy sauce and adjust with black pepper.
Step 6 Assemble 1 min

Assemble the dish quickly: place the hot fries in a serving dish, scatter the cheese curds evenly on top, and ladle the piping hot gravy directly over everything. Serve immediately to maximize the temperature contrast.

Storage

Store cooled fries and gravy separately in airtight containers in the refrigerator for up to 3 days; reheat the sauce on the stove and refry the potatoes to restore crispness.

Chef tips

Always dry potatoes thoroughly before frying; moisture is the enemy of crunch and causes dangerous oil splatters.
Use a kitchen thermometer to monitor oil temperature; if it drops below 160 °C during the first fry, fries will absorb grease instead of sealing.
Cheese curds must be cold and in large pieces; if they break or warm too early, they will lose the signature squeaky texture when bitten.

Allergens

Gluten
Dairy

Diet

🥬 Vegetarian

This recipe is already vegetarian as it uses vegetable broth and neutral oil for frying. To make it fully vegan, substitute the cheese and butter as indicated above.

Variations

Substitutions for a vegan version

Instead of: 300 g cheese curds

Use: 300 g vegan cheddar or mozzarella cheese, shredded

Why: To maintain the creamy melt and signature texture that defines this classic Canadian dish.

Tip: Traditional curds provide elasticity; plant-based cheese will melt properly if fresh and topped with hot sauce.
Instead of: 2 tbsp unsalted butter + 500 ml vegetable broth

Use: 2 tbsp virgin coconut oil + 500 ml concentrated mushroom broth

Why: Butter and animal stock provide richness and depth; this plant-based swap keeps the savory profile intact.

Tip: Mushroom broth delivers deep umami; warm the gravy thoroughly before pouring to prevent the cheese from hardening.

Other variations

Truck Stop Poutine: Add slices of smoked sausage or crispy bacon over the cheese before pouring the gravy for a smoky, protein-rich twist.
Spicy Poutine: Stir in 1 tsp chili flakes or a splash of sriracha into the gravy preparation to balance the richness with a sharp heat kick.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Cut potatoes into thick sticks, soak in cold water for 30 minutes and dry them perfectly to avoid dangerous frying splatters.
2 Fry fries at 160 °C for 5 minutes until tender, drain on paper towels, then increase oil to 190 °C for the second fry.
3 Fry again for 4 minutes until golden and crisp; salt immediately while hot to lock in crunch and enhance the overall flavor.
4 Melt butter in a pan, whisk in flour and cook for 2 minutes until fragrant, then gradually stream in broth while stirring.
5 Simmer the gravy for 8 minutes until thickened, season with soy sauce and black pepper, then keep warm until ready to serve.
6 Assemble quickly with hot fries, fresh cheese curds and piping hot gravy poured over; eat immediately for the best texture.