Classic Canadian Poutine

Crispy fries topped with squeaky cheese curds and rich gravy—this Quebec classic delivers pure comfort food magic. The hot gravy melts the curds just slightly while they stay gloriously chewy, creating an irresistible contrast of textures. Perfect as a late-night indulgence, celebration side dish, or whenever you need serious comfort on a plate.

Prep time

20 minutes

Total time

45 minutes

Servings

4

Ingredients

2 lbs russet potatoes, cut into 1/2-inch thick fries
2 cups fresh cheese curds, at room temperature
3 tbsp butter
3 tbsp all-purpose flour
2 cups beef or vegetable stock
1 tbsp soy sauce
1/2 tsp garlic powder
1/4 tsp black pepper
Salt to taste
Vegetable oil for frying

Instructions

Soak cut potatoes in cold water for 30 minutes, then pat completely dry with paper towels.
Heat oil to 325°F in a deep fryer or heavy pot. Fry potatoes in batches for 3–4 minutes (first fry). Remove and drain on paper towels.
For gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux.
Gradually whisk in stock, soy sauce, garlic powder, and pepper. Simmer for 10 minutes until thickened. Season with salt and keep warm.
Increase oil temperature to 375°F. Fry potatoes again for 2–3 minutes until golden and crispy (second fry).
Immediately season hot fries with salt and place in serving bowls or on a platter.
Top fries with cheese curds while fries are still hot.
Pour hot gravy generously over the cheese curds and fries. Serve immediately while cheese is melting.

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