Poutine-Style Cheese Fries with Gravy: Comfort Food at Its Finest

Poutine is a beloved Canadian dish that has captured hearts worldwide. Traditionally, it combines crispy fries, fresh cheese curds, and savory gravy to create a mouthwatering comfort food experience. This Poutine-Style Cheese Fries with Gravy recipe brings this classic to your kitchen with an easy-to-follow method that delivers gooey, cheesy, crispy, and saucy perfection.

The magic of poutine lies in the combination of textures: golden fries provide crunch, cheese curds add chewiness, and gravy introduces a rich, savory finish. Whether it’s a weekend treat, party snack, or indulgent side dish, these cheese fries satisfy every craving.

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Ingredients

For the Fries:

• 4 cups frozen or fresh-cut potatoes, cut into fries
• 2 tbsp vegetable oil
• Salt, to taste

For the Gravy:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

For Assembly:

• 1–2 cups cheese curds, fresh or frozen

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Instructions

Step 1: Prepare the Fries
If using fresh potatoes, soak in cold water for 30 minutes to remove excess starch. Pat dry. Toss fries with vegetable oil and salt. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, or fry in hot oil until golden and crispy.

Step 2: Make the Gravy
In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook 1–2 minutes. Gradually add beef stock and Worcestershire sauce, whisking constantly to avoid lumps. Simmer 5–7 minutes until thickened. Season with salt and pepper.

Step 3: Assemble the Poutine
Place fries on a serving plate. Sprinkle cheese curds evenly over the top. Pour hot gravy over fries and cheese curds, ensuring everything is coated. The heat will slightly melt the curds for that authentic poutine experience.

Step 4: Serve Immediately
Serve hot as a side or indulgent snack. Optional: garnish with chopped parsley or green onions for a fresh touch.

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Tips for Perfect Poutine

• Use fresh cheese curds if possible; they melt better and have a mild, creamy taste.
• Double the gravy if you like extra saucy fries.
• Crispy fries first: Ensure fries are crisp before adding gravy to prevent sogginess.
• Alternative gravy: Use chicken or vegetable stock for lighter flavor variations.

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Variations to Try

• Loaded Poutine: Add pulled pork, bacon bits, or sautéed mushrooms on top.
• Spicy Poutine: Mix hot sauce or chili flakes into the gravy for a kick.
• Vegetarian Poutine: Use vegetable stock and vegetarian gravy instead of beef stock.
• Cheese Blend: Mix mozzarella or cheddar with cheese curds for extra gooeyness.

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Serving Suggestions

• Serve as a decadent appetizer for game day or parties.
• Pair with a simple green salad to balance richness.
• Great side for burgers, grilled meats, or sandwiches.

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Fun Facts & Cultural Context

Poutine originated in Quebec in the 1950s. Its humble beginnings—fries, cheese curds, and gravy—have grown into a cultural icon of Canada. The dish’s name may derive from Quebecois slang meaning “mess,” which perfectly describes the indulgent, layered combination of ingredients. Today, poutine has been reimagined worldwide with gourmet twists and is enjoyed by all ages.

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Why This Recipe Works

• Texture balance: Crispy fries, melty cheese, smooth gravy.
• Quick comfort: Can be made in under an hour, even from scratch.
• Customizable: Add proteins or vegetables for a loaded version.
• Authentic flavor: Combines classic Canadian elements for an at-home experience.

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Storage and Reheating

• Fries: Best eaten immediately; leftover fries can be crisped in the oven.
• Gravy: Store separately for up to 3 days in the fridge.
• Cheese curds: Best fresh; can be added during reheating for partial melt.