Poutine

Name: Poutine
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Canada
Ingredients: 2 lb (900 g) russet potatoes; 2 tbsp (30 ml) white vinegar; Neutral oil for frying (such as canola or vegetable); 8 oz (225 g) fresh white cheese curds, at room temperature; 2 cups (480 ml) beef or chicken gravy (homemade or high-quality store-bought); Salt, to taste

Poutine Say it: poo-TEEN

By the Passport Plate editors. Published November 10, 2026.

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Poutine is the iconic comfort food of Quebec, Canada. Crispy golden French fries are smothered in rich, savory brown gravy and topped with fresh, squeaky cheese curds. Born in the late 1950s in rural Quebec snack bars, it is now enjoyed across Canada at any time of day or night. The contrast of textures—crisp fries, melty-yet-chewy curds, and silky gravy—makes it irresistibly addictive and deeply satisfying.

Poutine

Pronounced poo-TEEN

Serves: 4
Prep: 25 min
Cook: 35 min
Total: 1 hr
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

2 lb (900 g)900 g (2 lb) russet potatoes
2 tbsp (30 ml)30 ml (2 tbsp) white vinegar
Neutral oil for frying (such as canola or vegetable)
8 oz (225 g)225 g (8 oz) fresh white cheese curds, at room temperature
2 cups (480 ml)480 ml (2 cups) beef or chicken gravy (homemade or high-quality store-bought)
Salt, to taste

Method

Cut the potatoes into ½-inch (1 cm) thick fries, keeping them as uniform as possible. Place in a large bowl, cover with cold water and the vinegar, and soak for 20 minutes.
Drain the fries and pat them very dry with a clean kitchen towel. This step is crucial for crispiness.
Heat 3 inches (8 cm) of oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in two batches for 4–5 minutes until pale and just starting to color. Drain on paper towels and let cool for 10 minutes.
Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3–4 minutes until deep golden and crisp. Drain on paper towels and sprinkle immediately with salt.
While the fries cook, gently warm the gravy in a saucepan until steaming but not boiling.
Divide the hot fries among four shallow bowls or plates. Scatter the cheese curds generously over the fries so they begin to melt from the heat.
Pour the hot gravy evenly over the fries and curds until everything is well coated and the curds are visibly softening. Serve immediately.

Regional variants

Across Canada you will find many modern twists such as pulled pork, smoked meat, or butter chicken poutine. In Quebec, a classic variation is "poutine italienne" made with a meaty tomato sauce instead of gravy.

Cook's notes

Fresh cheese curds are essential; if unavailable, use torn pieces of fresh mozzarella but expect less squeak.
Double-frying the potatoes gives the classic crisp exterior that stands up to the gravy.
Keep everything piping hot right until serving so the curds melt slightly but still retain their signature texture.

Serve with

Traditionally eaten on its own or alongside a simple green salad or pickled vegetables to cut the richness. Cold beer or cola are the classic drinks.

Make ahead and storage

Fries are best fried fresh. The gravy can be made a day ahead and gently reheated. Cheese curds should not be refrigerated if possible; bring to room temperature before use.

Poutine