The Recipe · No.739 · Poutine

Poutine, and Where to Source It

Two details separate real poutine from fries with gravy: the curds have to be fresh and squeaky, added at room temperature so they soften but never fully melt, and the gravy has to hit boiling-hot so it warms the curds and keeps the fries from going cold. Cold gravy or melted cheese and the whole texture collapses.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook25 min
Makes4 servings
CuisineCanadian
Part One
The Ingredients — and where to get them
Potatoes
A starchy potato double-fried for crisp fries that survive the gravy. A good frying potato is key.
2 lb
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Fresh cheese curds
Fresh, squeaky curds at room temperature; they soften without fully melting. Freshness is the whole point.
2 cups
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Beef stock
The base of the brown gravy; a rich stock makes a deep gravy. Homemade or a good bone broth.
3 cups
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Butter and flour
A roux to thicken the gravy to a glossy, pourable coat.
3 tbsp each
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the gravyCook a butter-flour roux, whisk in hot beef stock, and simmer to a glossy gravy. Keep it boiling-hot.
  2. Double-fry the potatoesFry the cut potatoes low to cook through, cool, then fry hot until deeply crisp. Salt at once.
  3. Layer curds on hot friesPile the hot fries in a bowl and scatter the room-temperature curds over them.
  4. Drown and servePour the boiling gravy over so the curds just soften, and eat immediately.
Part Three
The Toolkit

Fry pot · Saucepan · Whisk

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