Poutine Gravy Recipe

So what exactly is Poutine?

Pronounced “Pooh – teen”;  it is comprised of french fries, cheese curds, and a special Poutine Gravy Recipe. Definitely a splurge, and probably Canada’s most famous dish.


In fact, before traveling to the frozen north I had no idea what poutine was, nor had I ever heard of it before. My Canadian sister-in-law gave me a crash course of all the good food I needed to try while in Canada. Poutine was on the top of the list.


I know it may seem strange, and probably unappetizing to some, but something magical happens when those crispy, salted french fries mix with gooey melted cheese and swim in that scrumptious, hot gravy.

It’s mind blowing.


My first experience with Poutine was in a one-stoplight-town in the middle of who knows where, on our drive to Northern BC. It was a little roadside diner, and we felt compelled to try this “Poutine.”

I was instantly hooked.

If you live in Canada, you’re aware that Poutine is served EVERYWHERE. Even McDonald’s. Last summer a rodeo came to town and instead of serving nachos at the concession stand – poutine. It’s common place.

For those of you that don’t live in Canada, or those that just want to experience this phenomenon…


I’m sharing the simplest recipe you can find.

(Unless you live in Canada and buy the canned poutine gravy. Yes, that exists.)

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5 from 4 votes

Poutine Gravy Recipe

Poutine is a delicious dish comprised of french fires, cheese churds, and this special Poutine Gravy recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Canadian
Servings: 5
Calories: 200 kcal
Author: Shawn


  • 1 french fries, cooked according to package instructions
  • 1 cup cheese curds, shredded mozzarella or monterey jack cheese will work too

For the Gravy:

  • 4 tbsp butter
  • 1/2 tsp black pepper
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 cup beef broth


  • Melt butter over medium-low heat. Sprinkle in the pepper, whisk to combine.
  • Slowly add in 1/4 cup of flour, constantly whisking to combine. After a minute or two of whisking the mixture will be thick.
  • Combine the broths in a measuring cup and slowly begin to pour into the flour mixture, whisking constantly, until smooth and well blended. Allow to cook several minutes until thickened.
  • Toss together the hot french fries with cheese in an oven proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to let the cheese melt even more. Serve immediately. Enjoy!


Calories: 200kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 578mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 1mg
Keywords: Cheese, french fries, Gravy, Poutine
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
30 Responses
  1. Clem Morton

    Western Canadian here. Just finished eating a “poutine” tho to those easterners they wouldn’t consider it “real” seeing as it was made with shredded mozzarella.

    I’ve had both, even “authentic” with curds in eastern Canada. Yes cheese curds do make it much better. However “authenticity” is actually what people at home make.

    You simply can’t find cheese curds everywhere, when you do. It’s prohibitively expensive. The whole point of the dish to me is a cheap meal that taste good and is filling, and most importantly easily accessible. It takes a three hour drive from where we live to the supermarket that carries cheese curds. Just for that, not happening.

    We grow our own potatoes & use mozzarella.

    For the potatoes – here’s how we make them & why.
    – Wash and peel.
    – Put it through the fry cutter.
    – Rinse the starch off after cutting.
    – From there it goes into the deep fryer until it is cooked but not completely done.
    – Just until I see a little bit of brown starting at the edges.
    – From there it comes out of the deep fryer and goes into the freezer into a tray.
    – After the fries get frozen solid – they go into a zip-lock freezer bag.
    – When it’s time to make fries to eat, a few moments in the deep fryer at high heat finishes them off perfectly.
    – The high heat quickly sears the outside of the frozen fry and because they were frozen the middle thaws out slightly slower than the outside of the fry that’s in direct contact with the oil. This leaves the fry crispy on the outside and soft potato on the inside.
    – This also lets us prepare a bunch of cut fries ahead of time and store them in the freezer. Ready to make quickly when hungry.

    Gravy is whatever we decide to make & have around. I can throw it together from a roux or use a mix, or whatever. This is based on taste, what do you like better with your fries? A heavy “dark”, or a “lighter” one. I prefer the lighter taste.

    As for cheese – as I said above “real” poutine is made with Curds. – I am sure both easterners and cheese curds will squeak loudly at this, but mozzarella works just fine. In fact I prefer it. For several reasons.

    1. Readily available & useful. – Mozzarella is everywhere, I usually buy a big brick shred an ice cream pail full and toss it in the fridge. Because it’s mozzarella, & not “specialty” curds, specifically for poutine. I can use it on other things like – pizza, broccoli, mac & cheese, baked potato with cheese, etc. Its about multiple uses for base ingredients.

    2. Cheese curds are prohibitively expensive.
    – There is a dairy farmer thing in Canada that is designed to keep the price of cheese high by forbidding out of country competition in the dairy industry, etc. This is great for the farmers, but many families buying dairy products – well we just say screw it, and find alternatives. – like mozzarella.
    – This may all be changing soon with the new NAFTA – much to the delight of many families sick of paying crazy prices for dairy products, and to the moans and groans of the dairy industry in mainly eastern Canada.

    Real is about what’s available, accessible, and not prohibitively expensive, to a majority of Canadians. Much of the “hype” surrounding “authentic” poutine comes from the dairy industry in eastern Canada. At $15.00 – $20.00 for a small package of cheese curds at a local supermarket in western Canada. Well, today until things change, I’ll stick to a block of mozzarella.

    Many restaurants that sell “authentic” poutine buy their cheese curds in bulk, so are able to sell the dish at a much cheaper price than if made at home. This is a very common thing to do at McD, we have the option when ordering a meal with fries to add a couple $ to the order and make the fries into a poutine. It’s basically what sustained me through college & consequently ran up my credit card debt. (No joke)

    What’s real and authentic very strongly depends on how you define “real” and “authentic” I highly consider my poutine to be “real” (because I’m not eating something imaginary), and “authentic” because it is what many Canadians in their own private homes simply do. Yes we can “go the extra mile”, (across Canada) to get the special magical thing called a “real”, “authentic”, “eastern” poutine. But for the majority of us in our homes, don’t sweat it. We use Mozzarella.

    If you want to try Canadian poutine – go ahead and use mozzarella, we know its not “real” or “authentic” but we make it anyways – we call it poutine – we chuckle at easterners who squeak like their little cheese curds, then we stop and count the money left in our wallets.

  2. Joel

    Kroger does have cheese curds in the fancy cheese section by the bakery near me. Also the gravy recipe above is ok, but the roux needs to be dark, then the gravy thickened by half until it’s dark- closer to molasses than light gravy for roast or mash potatoes. Also veal stock makes a better gravy than the chicken/beef combo in this recipe.

    1. Lynne Callahan

      whole foods carries cheese curds, that is the only place I have found them here.
      As for the gravy, I make extra gravy with a pot roast and freeze it for poutine.

  3. Jo

    As a Montrealer where poutine has it’s humble origins, I’d like to clarify a few things. Firstly, only cheese curds will do. We don’t do mozzarella or any other cheese for an authentic poutine. Second, the gravy is what we refer to as a brown gravy, nothing creamy or light coloured works. St Hubert’s canned one is just downright awful as they put a mix of herb seasonings in there that just makes it icky and defeats the point of tasting the 3 elements in their natural glory. Thirdly, we never mix our cheese curds with our fries. We simply put a good hand full on top and then add super hot sauce poured slowly on top of all that to warm and soften the cheese. Trust me, when that cheese is sandwiched between hot fries and hot sauce they get quite gooey on their own!
    Don’t even bother to try this outside of Quebec as it’s downright disgusting. If you have a favorite cheese place or farm that makes cheeses, ask them for the curds. It’s just what’s left after the separation of the whey and just before they take those curds to formulate their cheeses, you have that window of opportunity to by them. When they’re fresh, you can eat them out of hand and it’s really funny as the sign of freshness is they squeak when you bite into them. Sounds like the running shoes at a basketball game that you hear in your head!!! Makes the kids laugh!

    1. Danielle

      I 2nd this post. One other thing…. It’s pronounced like Poots-in. Like he “PUTS it IN the oven”. When I hear Poo-tine it’s like fingers on a chalk board.

        1. Aryane

          Quebec represent! That’s right, I have never had a true poutine outside of Québec! And cheese curd is indeed the ONLY way 🙂

      1. Derek

        Sorry but I live in Ottawa and the English pronouciation is in fact poo teen. The French word pronounces the “tsine”. The gravy should be a brown gravy and not look like KFC gravy lol. Using shredded cheese is as bad as using table syrup on pancakes. You gotta get the good stuff (curds). If you can’t get curds then I would only use mozzarella not any other type.

  4. Crochetpatch

    I’m from Australia. It seems I am suddenly finding references to poutine all over my favourite food blogs. I have always loved my hot chips (as fries are called here) with gravy, so I feel certain I would love poutine! Just another reason to add to the many why Canada is on top of my bucket list of countries to visit :-). I wish I could try and re-create it with the real cheese curds, but these aren’t available here. I think I’ll try butter tarts instead and wait until I’m there in person!

  5. Amanda

    Maybe it’s just a NorthEast thing, but “disco fries” are very common here and essentially the same thing; french fries, gravy, and cheese. Though usually its with a cheddar or American cheese sauce. I’ll have to try it with Mozzarella instead someday 🙂

    1. Michelle

      It isn’t made with mozzarella when made in poutine, it is usually white cheddar cheese curds…you could use just about any cheese, but to be most authentic it would need to be white cheddar cheese curds, and as fresh as possible!! 🙂

      1. Karen Osland

        absolutely. i make my own here and tried it with mozza or cheddar and finally hunted down curds and im in heaven once a month. We have a Canadian goodies party and I make Nanaimo bars, poutine, perogies etc 🙂

  6. CTY

    When it comes to fries I eat them naked because I think ketchup is the most disgusting thing out there. I bet if I tried this I’d never eat naked fries again. Trying to decide if that is a good thing or bad thing.

  7. Jen

    There are also several on line websites you can order the st.hubert (my favourite) or other brands of gravy mix for this .. it is the best way so far for me to get my fix (been out of Canada for 12 years now and so many things I miss, so Canadian Favourites has saved the day on more that one occasion for me.)

    1. Michelle

      I am also a Canadian now living in another country Jen, and I too buy St. huberts from online!! 🙂 I have been living in the US for 13 years now, and I know how you feel about missing so many things! Another thing Canadian Favourites is good for is flakies!! Oh how i love my flakies! LOL I came from Ontario and I am in Illinois now…what about you?

      1. Karen Osland

        You guys should join the facebook page Canadians living in the US. Lots of people in there sharing info and just hanging out with other Canadians 🙂

  8. Carol at Wild Goose Tea

    Good Golly Miss Molly—–I rarely give myself permission for gravy or fries. But to have them together! Yikes!
    That would be a plunge! I live in northern Wash State. I go to Canada now and again—often enough. I have never seen this dish. But then I go as a tourist. This is probably a dish for the ‘homies’.

    1. Doug

      Just google restaurants that serve poutine in Vancouver…..there are lots of them. I am a Canadian and lots of bars, pubs and restaurants serve poutine. It is a very good dish…lots of calories but you need to enjoy. The

  9. Cindi

    I know that Canadians eat gravy with their fries…but have never tried it myself.

    I love fries…I love gravy…I love cheese…how bad could these be???? 🙂

  10. Sarah @ Sarah Cooks the Books

    I went all over creation looking for cheese curds once so I could make poutine. The gravy was just regular canned, though, so this will be SO much better.

    I’ve also found frozen poutine at Trader Joe’s. That was a glorious day.

    1. Shawn

      Cheese curds are traditional, but I’ve made it with mozzarella and monterey jack cheese (both really great). Basically, any white melty cheese would work, have fun with it!

  11. Jocelyn (Grandbaby Cakes)

    Wow that this is such an interesting recipe. I have never seen fries like that with gravy so now I must try this!

    1. Shawn

      You must try it at least once. Think about mashed potatoes with gravy… it’s just fried potatoes with gravy and cheese… makes sense! 😉

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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