Name: Canadian Poutine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 pounds skin-on, russet potatoes; 4 Tablespoons unsalted butter; 1/3 cup all-purpose flour; 1 shallot, minced; 1 large clove fresh garlic, minced; 3 1/2 cups beef stock; 1/2 cup Guinness® stout beer, or additional beef stock; 2 Tablespoons ketchup; 1 Tablespoon rice vinegar; 1 Tablespoon Worcestershire sauce; sea salt and ground pepper, to taste; 2 cups white cheddar cheese curds, at room temperature; peanut or canola oil for frying

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Canadian Poutine originally started in Quebec and has spread across Canada, being served in greasy spoon type diners and pubs as well as roadside potato shacks. How cool is that? There are now even versions of Poutine here in the the Northeastern parts of the U.S.!

For even more delicious gravy recipes, check out the Beef Gravy Recipes page.

French fries and cheese curds topped with brown gravy in a cast iron skillet.

The official “recipe” calls for French fries and “squeaky” cheese curds topped with a light brown gravy, which is the version I am sharing with you today…with the additional of beer since they are considered pub food after all.

Looking down on French fries and cheese curds topped with brown gravy in an oval cast iron skillet.

How to make Canadian Poutine:

Cut the potatoes into 1/4-inch slices, trying to keep them as even as possible. Place the fries in a large bowl and cover with cold water. Soak for 1 to 2 hours in the refrigerator.

potato strips in water, in a glass bowl.

Heat 3-inches of oil in a large Dutch oven until it reaches 325 degrees. Drain the potatoes and dry thoroughly. Add the potatoes to the hot oil in small batches, tossing occasionally until tender and crispy, about 4 to 5 minutes. Drain on paper towels and allow to cool for 20 minutes.

Heat the butter over medium-high heat in a large saucepan. Add the flour and cook while whisking until smooth, about 2 minutes.

Add the shallot and garlic, cook for 2 minutes to soften. Add the stock, ketchup, beer*, vinegar, Worcestershire, salt and pepper. Bring to a boil while continuing to stir until thickened, about 6 or 7 minutes.

Beef stock, ketchup, beer, vinegar and Worcestershire in a saucepan.

Remove from heat and keep warm until ready to serve.

Increase the temperature of the oil to 375 degrees. Return the fries to the hot oil and cook until crispy and golden brown, 2 to 3 minutes.

French fries on a paper towel lined baking sheet.

Drain on paper towels, season with salt and pepper, then divide onto plates or small skillets.

Top each serving of fries with cheese curds, then pour the gravy over over the top. Serve immediately.

French fries and cheese curds topped with brown gravy in an oval cast iron skillet.

I admit it, Canadian Poutine is a bit bizarre, but definitely tasty! The hardest part of this whole meal, will be finding the cheese curds!!! They sell them everywhere in the Midwest, in the desert…not so much. 😉

Recipe Notes:

Place the cheese curds on the counter and allow them to come to room temperature before using. The only heat to melt them comes from the hot fries and gravy!
The recipe calls for white cheese curds, but I ended up using a combination of white and orange since that is all that I could find. They were squeaky which is all that really matters.
If you cannot find cheese curds, substitute chunks of white or orange cheddar cheese.
The true Canadian version is made with chicken stock, not beef, but I prefer beef so that is what I used. Use whichever one you prefer. {I used Swanson’s beef stock}
I chose Guinness® Stout beer because it goes so well with beef. I have never tried it with chicken stock. so let me know how that turns out if you make it that way.
If you do not wish to use beer, simply use more beef stock instead. There is enough beer to add flavor, but it is not overpowering at all.

The gravy was amazing and needs it’s own post. I served it over Instant Pot Mashed Potatoes, so yummy!!

Enjoy!!

More delicious potato recipes: