Updated: Feb 13, 2021


This Canadian staple has its origins in the historically French providence of Quebec. While several towns claim to be the home of poutine, many believe that its birthplace is in the small dairy-farming town of Warwick in 1957. As the story goes, restaurateur Fernand Lachance created poutine for a truck driver who wanted a warm meal to go. Lachance tossed some ingredients in a bag, and warned the truck driver saying "Ça va faire une maudite poutine!" meaning “It will make a damn mess!” However this mess is now universally beloved and may be Canada’s greatest culinary invention. The combinations of greasy fries, quality cheese curds, and savory gravy makes this recipe the ideal comfort food, a satisfying snack on a cold late-night, or the perfect cure to a hangover.



Serving size: 6

  • 4 Russet potatoes

  • 1½ cups Cheddar cheese curds

  • 2 tbsp. Water

  • 3 tbsp. Cornstarch

  • 6 tbsp. Unsalted butter

  • ¼ cup All-purpose flour

  • 2 cup Beef broth

  • 1 cup Chicken broth

  • Peanut or canola oil

  • Worcestershire sauce

  • Kosher Salt

  • Black Pepper


Recipe Creation

  • Slice potatoes into ½ inch thick sticks, place in a large bowl or pan, and cover with cold water for anywhere from 1-4 hours.

  • Heat up oil in a deep fryer or heavy cooking pot to 300° F. Take potatoes out of cold water, use a paper towel to remove as much moisture as possible. In batches add fries to oil and cook until potatoes are starting to golden, about 5-8 minutes. Place potatoes on a wire rack and transfer to the freezer once potatoes are all fried once.

  • In a small bowl, mix cornstarch and water until dissolved.

  • Melt butter in a saucepan over medium low heat. Add in flour and begin to make a roux. Whisk frequently until the roux turns a golden brown, about 5 minutes. Add in a few dashes of Worcestershire sauce, and pour in beef and chicken broth and turn the heat down to low. Let cook for 15 minutes, stirring occasionally. Gradually stir in cornstarch-water mixture in increments until you have an ideal texture of gravy. Turn to simmer, then add salt and pepper to taste.

  • Take potatoes out of the freezer, and heat up cooking oil to 375° F for the second frying. Add fries in batches into the oil until you get the perfect golden color, placing on a wire sheet when finished, and lightly season with salt and pepper.

  • In a large mixing bowl, add fries, gravy, and cheese curds and toss until ingredients are evenly incorporated.

  • Serve immediately.

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