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Homemade Poutine Recipe

November 4, 2022

Fries covered in cheese curds and then a super savory beefy gravy so the curds get all melty? Yeah, poutine is the BEST. Here’s how to make it.


homemade poutine in a silver pie plate with a fork made with homemade fries topped with cheese curds and homemade gravy
Photography by Gayle McLeod

Thank You, Canada, For Creating The Best Post-Drinks Snack in the World.

Indulgence, thy name is poutine. Squeaky melty curds, meaty rich gravy, and of course, perfectly crispy fries make for a platter of perfectly gooey and delightfully messy diner food as only the Quebecois could have dreamt up! And let’s be honest about the craving that poutine satisfies. Poutine is the ultimate post-drinks food. You stumble out of a bar with a gaggle of your best buds, and you know that you need something super hearty, super umami-ish, super delicious to soak up all those cocktails. The neon in the window of the diner across the street shines like a beacon—you’re gonna be OK. You scoot into a red vinyl booth and order the food of the gods—poutine to the rescue! But wait—you’re old! You don’t get drunk at bars anymore! You don’t live in NYC or Montreal anymore or within two blocks of a cute diner. And yet—you still crave poutine. Or at least, we do! So what’s a poutine-lover to do? You’ve got to make your own poutine! And so, we give you: Our best poutine recipe!

potatoes, olive oil, salt, thyme, pepper, flour, broth, Worcestershire, apple cider vinegar, and cheese for making poutine

What is Poutine?

Similar to—but not the same as—disco fries, poutine is a delightful dive bar / diner snack that’s made up of french fries topped with cheese curds and gravy. YEAH. WE KNOW. Genius. Pure genius. The beefy, meaty, savory gravy is all hot and lovely and when you pour it over the cheese-topped fries, the heat of the gravy melts the cheese curds and you end up with a super messy, richy, salty meal—yeah, it’s a meal—that is ideal for sharing. Some people dig in with their hands, but we think of it as definitely fork-worthy.

russet potatoes cut into fries soaking in cold water in a bowl
russet potatoes cut into fries being dried on a towel after soaking in a bowl of cold water
homemade fries tossed with olive oil, salt, pepper and thyme on a parchment lined baking sheet ready to go in the oven
homemade oven baked fries seasoned with olive oil, salt, pepper and thyme on a parchment lined baking sheet for poutine

The Very Best Poutine Gravy Recipe, Ever!

Our poutine gravy is pretty classic—a beefy, brown sauce that comes together fast and does what you need it to do! It ups the savory ante and it melts the curds into their gooey-squeaky best selves. Here’s what’s in our super yummy, beef poutine gravy:

  • Butter

  • Flour

  • Garlic powder

  • Onion powder

  • Chicken broth

  • Beef broth

  • Worcestershire sauce

  • Beef bouillon

  • Apple cider vinegar

melted butter and flour in a large sauce pan to make gravy for homemade poutine recipe
melted butter, flour, garlic and onion powders being stirred in a large sauce pan to make gravy for homemade poutine recipe
chicken and beef broth being poured into a saucepan with butter, flour, garlic and onion powders to make gravy for poutine
homemade gravy in a saucepan for poutine made with chicken and beef broth butter, flour, garlic and onion powders

Let’s Talk Cheese Curds for Poutine

You know what cheese curds are, right? Well, if you’re from the Midwest, you probably do! If not, they might not be quite as familiar. Cheese curds are—as it sounds like they would be—the curds that are separated from the whey (the liquid or watery part of milk) in the cheesemaking process. When making hard cheeses, curds are pressed into big rounds or rectangles, but some people like to cut them up—unshaped and unpressed—and eat them right away! A fresh, salty, milky treat with an iconic ‘squeaky’ texture, they’re a key poutine ingredient. You’ve just gotta have them!

homemade poutine in a silver pie plate made with homemade fries topped with cheese curds and homemade gravy

How to Make Poutine

OK, you’ve got your components gathered! You’ve made the greatest fries, you’ve whipped up a deliciously beefy gravy, you’ve bought some yummy cheese curds and managed not to eat them all. You’re ready to make poutine!

  1. Make the best fries you possibly can! Our poutine recipe starts with homemade fries, but you don’t have to break out the deep-fryer for this (that’s a relief, right?). Baked fries are just so much easier, and we actually think that a little less grease is nice, since you’ll be drenching them in gravy anyway.

  2. Make the gravy! Get it simmering in a saucepan while the fries bake.

  3. Assemble your poutine! See, that actually wasn’t that much work after all! You can divide it between four individual plates, or serve it mounded on a big platter for sharing. Just be sure to get the order right! First the fries, then the curds, then drizzle it all with lots of hot gravy. By the time people are digging in, the curds should be getting good and melty.

homemade poutine in a silver pie plate next to bowl of gravy, salt and parsley for serving

Tools You’ll Need:

More Super Snack Recipes

homemade poutine in a silver pie plate next to bowl of gravy, salt and parsley for serving

Too Much of a Good Thing

We love recipes like this—pure, unabashed delight! Food for the sake of “hey this tastes good!”. Poutine is nothing but fun and we’re ALL about it. We hope you love it as much as we do! When you make it, we want to hear all about it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Homemade Poutine Recipe

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  25 min
  • Calories: 597



  • 3 or 4 large russet potatoes ( 3 to 4 pounds total), peeled and cut into 1/3-inch-wide sticks
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons dried thyme
  • Freshly cracked black pepper


  • 4 tablespoons (½ stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon Better Than Bouillon beef base or 1 beef bouillon cube
  • 1 teaspoon unfiltered apple cider vinegar

For Serving

  • 10 ounces white cheddar cheese curds, at room temperature
  • Minced fresh parsley


  1. Make the fries. Place the batons in a large bowl and cover them with cold water. Let soak for at least 30 minutes up to 24 hours for crispier fries.

  2. Preheat the oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.

  3. Spread the potatoes out onto large, clean kitchen towels. Dry them off as best as possible. Place the potatoes on the prepared baking sheets, drizzle with the olive oil, sprinkle with the thyme and salt and add black pepper to taste. Toss to coat evenly, then spread out the potatoes into a single layer.

  4. Bake for 10 minutes, then toss the fries and rotate the pans, swapping the one on the top for the one on the bottom. Increase the oven to 450°F and bake the fries for 10 minutes more.Toss the fries and swap the pans from top to bottom again. Turn on the broiler and cook the fries until they are beginning to brown and crisp, about 5 more minutes. Continue to toss and broil until the fries reach your desired doneness. Season with salt and pepper.

  5. Meanwhile, make the gravy. In a large saucepan set over medium heat, melt the butter. Sprinkle the flour over the butter and cook, stirring constantly, until golden brown, about 2 minutes. Stir in the garlic powder and onion powder. Slowly add the chicken and beef broth. Increase the heat to medium high and bring to a boil, stirring often. Reduce the heat to low and simmer until thickened. Stir in the Worcestershire, beef bouillon, and vinegar. Season with salt and pepper.

To assemble the poutine, divide the fries among 4 plates. Sprinkle it with the cheese curds, drizzle on the gravy, and garnish with parsley. Serve immediately.

Nutrition Info

  • Per Serving
  • Amount
  • Calories597
  • Protein24 g
  • Carbohydrates33 g
  • Total Fat41 g
  • Dietary Fiber2 g
  • Cholesterol33 mg
  • sodium537 mg
  • Total Sugars1 g

Homemade Poutine Recipe

Questions & Reviews

Join the discussion below.

  • Lucy

    Whats the serving size

    We don't have yield listed but the nutrition information is if you make 4 servings out of it.

  • Stephen

    Hey! So excited to find this recipe and try it. I know it is obviously the best immediately served, but does the gravy store well?

    You can, left over gravy is never quite the same reheated but still totally fine to eat.

  • Randi

    Can you use all chicken broth (we don't eat beef)?


  • Stephen

    Hey! So excited to find this recipe and try it. I know it is obviously the best immediately served, but does the gravy store well?

    Yes, just reheat slowly.

  • Charlotte

    Can you use organic yellow potatoes instead of russet potatoes?

    Should work just fine, hope you enjoy Charlotte!

  • Jack

    Totally on point. I live somewhere I can’t get poutine (we can’t even get curds here…I have them flown in) and this recipe is PERFECT and simple to make. Thank you!

    Thanks Jack, so glad you love it!

  • Shawna

    Absolutely delicious, and has just the right amount of tang in the gravy! 10/10 will make again!

    Thanks Shawna, we are so happy you loved it!

  • Hana

    Super delicious. The gravy recipe is on point. Thank you!

    Thanks so much Hana, glad you enjoyed it!

  • Charles

    As a Québecois, I can say this is very much what I've grew up eating! Thank you for sharing this treasure with the rest of the world.

    Thanks so much Charles, glad you love it!

  • Jenn

    Oh my, wow! These were incredible.

    Thanks Jenn, glad you loved it!