Canadian Poutine Recipe

Savor this rich and salty classic from Canada as an appetizer, side, or snack.

During our senior year of high school, my friends and I took a trip to Toronto, Canada. That was the first time we ever tried poutine, and boy, were we shocked. We had expected thick, gray gravy like the kind we had at school lunches, but this was different—in the best way. Not only that, but it was surprisingly affordable! Whether it was in food trucks or fancy restaurants, poutine was common in that city.

What exactly is Canadian poutine? Well, it’s golden brown French fries topped with white cheddar cheese curds and dark, silky gravy. It has the scent of a slow-cooked meal, but is conveniently packaged like fast food. When I was 18, it became a favorite food to indulge in, and I sought it out even after coming back to the States. But poutine is unique. It’s rich, but simple. Savory, but with a wide array of satisfying textures. And even for newbie chefs, it’s pretty easy to replicate.

Although I’d like to go back to Toronto to visit my friends there and try their poutine again, sometimes the craving comes on quick. That’s where this recipe has our back!

Canadian gravy vs. American gravy

Before trying Canadian poutine, I thought that all gravy was the same. I was used to the thick turkey gravy we always had at Thanksgiving, and presumed all others would be identical. Oh, how wrong I was! Canadian gravy, which is classically poured over poutine, is a luxurious blend of beef broth, chicken broth, savory seasonings, and cornstarch to thicken it. This easy gravy is smooth, rich, and bursting with flavor. American gravy, on the other hand, is typically made with turkey broth and a mix of flour and butter or even cream. For me, American gravy no longer has as much allure as it used to, but Canadian poutine gravy? Well, that’s another story!

How do I store leftovers?

While Canadian poutine is best enjoyed hot and fresh, you can also store it in an airtight container in the refrigerator for 2 to 3 days. Ideally, you’d want to store the cheese curds, gravy, and French fries in separate containers for optimal freshness. Leftovers that are already assembled will get soggy pretty quickly, but it helps to reheat them in the oven at 350°F for 10 to 12 minutes. Or you can heat up leftovers in an air fryer, which will crisp them up nicely.

Serving suggestions

If you’re serving poutine all by itself, don’t worry—it can definitely be the star of the table. For some extra flair, garnish your Canadian poutine with freshly chopped parsley and serve it with Baked Hamburgers, Air-Fryer Frozen Green Beans, and Cucumber-Tomato Salad With Onions. Alternatively, dish out Instant-Pot BBQ Chicken with Potato Rolls and Baked Beans. It’s amazing how this Canadian classic can coincide so well with traditional American picnic dishes.

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