Snack · Late-Night · Canadian ·

Silky Canadian Poutine

Name: Silky Canadian Poutine
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Snack
Ingredients: Russet potatoes, 4 large, peeled and cut into 1/2 inch thick fries; Kosher salt, 1 tablespoon; Vegetable oil, for frying; Unsalted butter, 2 tablespoons; All-purpose flour, 2 tablespoons; Beef stock, 2 cups; Salt and pepper, to taste; Worcestershire sauce, 1 teaspoon; Cheese curds, 2 cups; Fresh chives, chopped, for garnish

This classic Canadian dish features crispy fries smothered in cheese curds and topped with a luscious homemade gravy.

4.4(606 reviews)

·By Ethan Brooks·September 23, 2025

Silky Canadian Poutine — Snack served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fries

For the Gravy

For the Topping

Nutrition

Per serving

Calories: 549 kcal
Protein: 16 g
Carbs: 44.75 g
Fat: 35.25 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 2197 kcal
Protein: 64 g
Carbs: 179 g
Fat: 141 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Russet potatoes 4 large, peeled and cut into 1/2 inch thick fries	620	11	145	0	14
Kosher salt 1 tablespoon	0	0	0	0	0
Vegetable oil for frying	480	0	0	54	0
Unsalted butter 2 tablespoons	200	0	0	22	0
All-purpose flour 2 tablespoons	60	2	13	0	0
Beef stock 2 cups	30	3	4	1	0
Salt and pepper to taste	0	0	0	0	0
Worcestershire sauce 1 teaspoon	5	0	1	0	0
Cheese curds 2 cups	800	48	16	64	0
Fresh chives chopped, for garnish	2	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Fries

1
Peel and Cut Potatoes
Peel and cut potatoes into evenly sized fries.
2
Soak Potatoes
Soak in cold water for at least 30 minutes to remove excess starch.
Tip: For extra crispy fries, soak the sliced potatoes in cold water for 30 minutes before frying.
3
Dry Potatoes
Dry completely with a clean towel before frying.
Tip: Double-fry the potatoes for that perfect crunch — fry once, cool, then fry again.

Preparing the Gravy

1
Melt Butter
Melt butter in a saucepan over medium heat.
2
Cook Flour
Stir in flour, cooking for 1-2 minutes until golden brown.
3
Add Stock and Season
Gradually whisk in beef stock, Worcestershire sauce, and season with salt and pepper. Continue cooking until thickened.
Tip: Make sure the gravy is smooth before adding the cheese curds.

How to Make Silky Canadian Poutine

Total time: 2 h · Yields 4 servings

1
Frying the Potatoes
Heat the oil to 325°F (160°C) and fry the potatoes in batches until light golden, about 5-6 minutes per batch. Drain on paper towels and increase the oil temperature to 375°F (190°C).
2
Second Fry
Return fries to hot oil, cooking until deep golden brown and crisp, approximately 3-4 minutes. Remove and drain on paper towels, sprinkle with kosher salt.
3
Gravy Completion
Bring the gravy to a boil, then reduce heat and let it simmer until it reaches desired consistency.