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A plate of poutine with fries, cheese curds, and gravy

Poutine

Prep 20 min Cook 25 min Total 45 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

The fries and the gravy have to meet when both are very hot. Cold gravy glues the fries. Curds that are fridge-cold keep their squeak for a minute under the gravy.

Ingredients

  • Fries
  • Gravy and curds

Method

  1. 01

    Soak the potatoes in cold water for 20 minutes. Drain and dry well.

  2. 02

    Fry at 325°F until pale and tender, about 5 minutes. Drain. Raise the oil to 375°F and fry again until deep gold, 3 to 4 minutes. Salt them.

  3. 03

    Melt the butter, stir in the flour, and cook 1 minute. Whisk in the broth, Worcestershire, and pepper. Simmer until the gravy coats a spoon, about 5 minutes.

  4. 04

    Pile the fries, scatter the cold curds, and pour the hot gravy over the top. Serve immediately.

Notes & swaps

  • Frozen fries, baked crisp, are an honest shortcut if the gravy and curds are right.
  • Shredded mozzarella is not a curd. It melts into a sheet. Use curds, or a firm young cheddar in small cubes.

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