new recipe: Seriously Satisfying Homemade Poutine with All My Personal Tricks
Let Me Tell You About The First Time I Made Poutine
Okay, so there was this chilly Saturday in March when I was craving something outrageously comforting. I remembered this wild night in Montreal where my friends and I stood shivering outside a food truck, devouring the messiest, cheesiest poutine you could imagine. I tried to recreate that magic at home—didn’t nail it the first time, but it was close enough to warm up the kitchen and, honestly, my soul (cheesy, sure, but isn’t that what poutine’s about?). If you like your dinner with a side of nostalgia and a whole lot of gravy, you’re in the right place. Oh, and warning: the cleanup is real, but so is the reward.
Why You’ll Love This (Or At Least, Why I Do)
I make this poutine whenever we need a “hug in a bowl” at home. My partner claims it’s the only way he actually enjoys fries (blasphemy, I know). Sometimes I whip it up when we’ve got leftovers to use, or when I just want to pretend I’m back in Quebec for the night. There’s something almost rebellious about pouring hot gravy over perfectly crisp fries. (By the way, the first time I tried to make the gravy, I totally scorched it—don’t panic if that happens. I just made more, and no one was the wiser!)
The Ingredients (And Some Swaps I’ve Tried)
- Frozen French fries (about 1kg) — I usually go oven-baked ’cause I’m lazy, but hand-cut is magic if you’ve got the patience. My cousin insists crinkle-cut fries hold the gravy better. I mean, maybe?
- Cheese curds (about 2 cups) — If you can’t find curds, torn-up mozzarella is honestly fine. I once used a weird cheddar/jack mix—it worked in a pinch but the texture was off.
- Beef or chicken gravy (about 2 cups) — Homemade is best, but honestly? Store-bought works in a rush. My grandma swears by St-Hubert’s canned gravy, but I’m not fussy.
- Butter (2 tbsp) — Salted or unsalted. I just use whatever’s in the fridge.
- Flour (2 tbsp) — Any kind, really. I’ve even used gluten-free flour and it didn’t seem to matter much.
- Beef or chicken stock (1.5 cups) — Cube, carton, homemade? All fair game.
- Pepper & salt — To taste (and I do taste a lot while cooking, let’s be honest).
- Optional: dash of Worcestershire sauce (makes it richer), splash of vinegar (if you like a kick), or a sprinkle of smoked paprika.
How I Actually Make It (With Honest Steps)
- First, make your fries. Oven-baked for 25-30 minutes at 425°F (220°C), or deep-fry if you’re feeling bold. They should be golden and crisp. (This is where I usually sneak a fry… or three. Quality control, you know?)
- While the fries are baking, melt the butter in a saucepan over medium heat. Stir in flour and whisk until it’s a bit golden and smells nutty. Don’t worry if it clumps at first—keep stirring, it’ll smooth out. Actually, I find it works better if you don’t rush this step.
- Slowly pour in the stock, whisking all the while. Then add your gravy (if using store-bought) or just season up that roux with salt, pepper, and whatever extras you like. Let it simmer until it’s thick but pourable—think lava, not pudding.
- Now for the fun: pile your hot fries into bowls, sprinkle on those cheese curds (don’t be shy), and drown the whole thing in steaming gravy. The curds should get just a bit melty but still squeaky when you bite them. That’s the magic.
- Optional: Add more pepper, a few green onions, or—if the mood strikes—a fried egg. I’ve tried all sorts, but the classic is always best, in my book.
What I’ve Learned Along the Way (Notes)
- Cheese curds are trickier to find than you’d think. Fresh is best, but if you can’t get any, don’t sweat it. Mozzarella works (just don’t tell a purist).
- Baking fries is less messy than frying, but you lose a bit of that super-crisp edge. I sometimes finish them in the broiler for a minute to fake it.
- Store-bought gravy can be a bit salty. If you find it too much, just add a splash of water or some unsalted stock.
Variations I’ve Actually Tried (Some Winners, Some… Not)
- Vegetarian: Skip the meat gravy and use mushroom stock. Actually, it turns out really earthy and good!
- Peppercorn Gravy: Toss in cracked black pepper or a little green peppercorn. My partner loves it, my kids not so much.
- BBQ Pulled Pork: Added some leftovers on top once. It was awesome, but very heavy.
- Curried Gravy: Tried this once thinking I was a genius—honestly, not my best idea. Too chaotic for me.
Equipment (And My Cheeky Workarounds)
- Baking sheet or fryer: Either works. No fryer? No sweat. I’ve used a big cast iron pan with a bit more oil—just keep a close eye.
- Saucepan and whisk: Seriously, a fork will do in a pinch (but expect a bit of a bicep workout).
- Bowls: I once served it on a platter and everyone just dug in. Not elegant, but fun.
How to Store It (But… Will You Even Have Leftovers?)
Poutine is at its best hot and fresh, but you can put leftovers in the fridge for up to 2 days. The fries get a bit soggy, but I think it tastes better the next day (maybe I’m weird). Reheat in the oven if you want to crisp things up, or just zap it in the microwave for a lazy midnight snack. In my house, though, it never lasts more than a day!
How We Eat It (And You Should, Too!)
I like to serve poutine in big, wide bowls with a fork and a big napkin. Sometimes we eat it as a midnight snack after a movie, or as a “dinner” when no one wants to cook. My uncle swears you need a cold beer on the side, but hot chocolate is my weird go-to. Try it!
Things I Wish I’d Known (My Not-So-Secret Pro Tips)
- I once tried rushing the gravy step and regretted it because the flour tasted raw. Give it a good 2-3 minutes to cook out.
- If your fries go cold while you’re faffing about, throw them back in a hot oven for a few minutes. Makes a difference.
- Don’t drown the fries—start with less gravy, add more as you eat (this stops them from turning to mush too fast).
FAQ (Actual Questions I’ve Been Asked!)
- Can I use shredded cheese instead of curds? You can, but the whole squeaky curd thing is part of the charm. Still, shredded mozzarella works in a pinch (I’ve done it, no shame).
- Is poutine always made with beef gravy? Nope. Chicken or veggie gravy is totally fine. I sometimes just use what’s on hand, honestly.
- How do you make it gluten-free? Just use GF flour for the roux and double-check your gravy ingredients. Easy as pie.
- What if I can’t find cheese curds? Story of my life. Your best bet is fresh mozzarella torn into chunks, or check out local cheese shops (sometimes even farmers’ markets). I read some good tips at Serious Eats.
- Any tricks for making really crispy fries? Double fry if you have the time (once at a lower temp, then again hot), or just cheat and buy the extra crispy frozen kind. Also, Bon Appétit has some good pointers, if you’re feeling fancy.
Oh—one last thing. If you get gravy on your shirt, you’re officially part of the club. Wear it like a badge of honor, eh?
