Homemade Poutine Recipe: Crispy Fries, Rich Gravy, and Cheese Curds

Poutine is Canada’s most famous comfort food: crispy golden fries topped with squeaky cheese curds and smothered in hot, savory gravy that softens the curds just enough. It is salty, rich, and utterly irresistible.

This homemade poutine recipe uses oven-baked fries and a simple from-scratch gravy for an easy, authentic result. It is a classic Canadian poutine with cheese curds and gravy you can make at home for game nights and cold-weather cravings.

Recipe at a Glance

Why You’ll Love This Homemade Poutine

• Crispy fries, hot gravy, and squeaky cheese curds in every bite
• Easy oven-baked fries with no deep frying
• Simple, savory gravy made from scratch
• The authentic Canadian comfort food classic
• Great for game nights and sharing

Ingredients You’ll Need

• For the fries: 3 pounds russet potatoes, cut into ½-inch sticks, 3 tablespoons neutral oil, and 1 teaspoon salt
• For the gravy: 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 2 cups beef broth, 1 teaspoon Worcestershire sauce, ½ teaspoon onion powder, ½ teaspoon black pepper, and salt to taste
• 2 cups fresh cheese curds, at room temperature
• Chopped fresh chives, for garnish (optional)

How to Make Poutine at Home

1. Soak the cut potatoes in cold water for 30 minutes, then drain and dry them very thoroughly with a towel.
2. Preheat the oven to 425°F (220°C) and place two rimmed baking sheets inside to heat. Toss the potatoes with the oil and salt.
3. Spread the fries on the hot pans in a single layer and bake for 40 to 45 minutes, flipping halfway, until deeply golden and crisp.
4. While the fries bake, melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes until it turns light brown and smells nutty.
5. Slowly whisk in the broth, then add the Worcestershire, onion powder, and pepper. Simmer for 8 to 10 minutes until the gravy is thick enough to coat a spoon. Season with salt.
6. Pile the hot fries into bowls, scatter the cheese curds on top, and pour the hot gravy over everything. Serve immediately.

Tips for the Best Authentic Poutine

• Use fresh cheese curds at room temperature for the signature squeak.
• Keep the gravy piping hot so it softens the curds.
• Dry the potatoes well for extra crispy fries.
• Assemble right before serving; poutine does not wait.
• Use a slightly thin gravy so it seeps into the fries and curds.

Variations to Try: Poutine Ideas

• Top with pulled beef or shredded chicken for loaded poutine.
• Use sweet potato fries for a sweet-and-savory twist.
• Make a vegetarian version with mushroom gravy.
• Add sauteed mushrooms or caramelized onions.

How to Store It

Poutine is best eaten right away. Store leftover fries, gravy, and curds separately: fries and curds for up to 2 days and gravy for up to 4 days. Reheat the fries in a hot oven or air fryer and warm the gravy on the stove.

Frequently Asked Questions

What are cheese curds?

Cheese curds are fresh, young cheddar that squeaks when you bite it. They are the classic poutine topping.

What can I use if I cannot find cheese curds?

Torn pieces of fresh mozzarella or mild white cheddar can work in a pinch, though the texture will differ.

How do I make poutine gravy?

Cook a butter and flour roux, then whisk in beef or chicken broth and season with Worcestershire and pepper.

Can I make poutine in an air fryer?

Yes. Air fry the fries at 400°F for 18 to 22 minutes, shaking halfway, then top with curds and gravy.

Homemade Poutine

Crispy oven-baked fries topped with squeaky cheese curds and hot, savory homemade gravy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds russet potatoes cut into ½-inch sticks
• 3 tablespoons neutral oil
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups fresh cheese curds
• Chopped fresh chives for garnish

Equipment

• 2 rimmed baking sheets
• Medium saucepan
• Whisk
• Sharp knife and cutting board
• Clean kitchen towel

Method

 

1. Step 1: Soak the potato sticks for 30 minutes, then drain and dry thoroughly.
2. Step 2: Preheat the oven to 425°F with baking sheets inside and toss the potatoes with oil and salt.
3. Step 3: Bake the fries 40 to 45 minutes, flipping once, until crisp.
4. Step 4: Make a roux with the butter and flour.
5. Step 5: Whisk in the broth and seasonings and simmer until thick.
6. Step 6: Top the hot fries with cheese curds and gravy and serve at once.
7. Tip: Keep the gravy hot.

Notes

Calories are an estimate per serving.
Use fresh cheese curds at room temperature.