🍟 Poutine

Name: Poutine
Total time: 60 min
Yield: 4
Cuisine: Canada · Quebec
Ingredients: 1 kg floury potatoes, cut into fries; Oil for frying; 300 g fresh cheese curds, at room temperature; 2 tbsp oil (for the gravy); 3 tbsp plain flour; 600 ml beef stock; 1 tsp vinegar; Salt and pepper

Origin: Canada · Quebec

1085kcal

per serving · 350 g

310kcal

per 100 g

28 gProtein8 g / 100 g

60 gFat17 g / 100 g

98 gCarbs28 g / 100 g

Poutine is Quebec's famous comfort dish: hot, crispy french fries topped with fresh cheese curds and smothered in rich brown gravy. The gravy softens the cheese just enough, so every forkful mixes crisp fries, squeaky curds and savoury sauce. It is served in diners, snack bars and fast-food restaurants across Canada, often as a late-night meal.

Diets

Pork — checkbecause of: gravy

Not vegetarianbecause of: gravy

Not veganbecause of: cheese curds, gravy

Contains glutenbecause of: gravy

Contains dairybecause of: cheese curds

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

french friescheese curdsgravy

Recipe

4 servings60 min

Ingredients

1 kg floury potatoes, cut into fries
Oil for frying
300 g fresh cheese curds, at room temperature
2 tbsp oil (for the gravy)
3 tbsp plain flour
600 ml beef stock
1 tsp vinegar
Salt and pepper

Method

For the gravy, cook the flour in 2 tbsp oil for 2–3 minutes until light brown.
Whisk in the beef stock gradually and simmer for 10 minutes until thick and glossy; season with vinegar, salt and pepper and keep hot.
Rinse and dry the cut potatoes, then fry at 160 °C for 5–6 minutes; drain.
Fry again at 185 °C for 2–3 minutes until crisp and golden; salt lightly.
Pile the fries into bowls, scatter over the cheese curds and pour the hot gravy on top. Serve at once.

How to make it lighter

Share a portion or order the small size; poutine is very calorie-dense.
Bake the fries in the oven with a little oil instead of deep-frying them.
Use half the cheese curds and add extra gravy for flavour.

History

Poutine emerged in rural Quebec in the late 1950s; several towns, including Warwick and Drummondville, claim to have invented it. It spread from local snack bars to become a widely recognised symbol of Québécois and Canadian food.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →