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I feel like this recipe is so fitting for today.

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

Watch the How To Video Here:

It’s the perfect hangover food… or maybe I should say, the best possible food to eat after a really fun St. Patrick’s Day?

I really would not know though since one, I have never been hung over (wow, I am one seriously boring person) and two, I spent my St. Patrick’s day photographing spring veggies and tons of mangos. Which, dorky me of course thought was so much fun. Yep, I live for COLOR these days!

On a random note, my oldest brother Creighton text me on Monday asking where the heck all the corn beef was. Corn beef is probably one of Creighton’s favorite foods. The kid loves it, and I sadly had to respond and say that I made ZERO corned beef this year. He was obviously appalled. He also thought my use of Guinness this March was a little obsessive. UGH.

I totally disagree with him on the whole too much Guinness thing though (I mean, it makes for such good chocolate… and cheese sauce.), but now I am regretting not making any corned beef. Thinking I may just need to run to the store today and buy whatever is left over. Then I can make up for my lack of the sacred “March Meat” with a nice corned beef dinner. Too bad Creigh lives in Cleveland…while, I guess that’s what he gets for dissing my recipes….he should have seen what I made today. He would have DIED. No meat and all colorful things – AKA his most hated foods.

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

So anyway, let’s move onto another brother. The brother who inspired me to make this poutine. A dish that I will not lie, I never thought I’d make or that he would eat, but I guess there are new surprises every day. Cool!

So the brother just below me, Kai, took a month-long road trip with a few friends to Ohio, Massachusetts, Vermont and Canada. Why? To snowboard and film of course. What else would they be doing? Looking at colleges? Right. My dad wishes SOwishes that were the case, but no, they where snowboarding and apparently eating the best poutine. EVER.

I remember the day I got the text saying, “you should really make some poutine” and texting back, “isn’t that gravy covered fries?”. Then thinking, how the hell am I supposed to take photos of that, poutine is quite possibly the ugliest food around! YEAH. Those were my thoughts, how do I take pictures of THAT?

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

Well, despite my scared thoughts of even attempting to photograph poutine, I of course said I’d make it when they all got home because basically, anything Kai asks for I agree too. He’s just about the only brother I can’t say no to, but then again, it seems he has this effect on most people. I blame it all on his blue eyes and dark hair, that I am beyond jealous of. I’m the girl, I should have gotten the prettiest eyes in the family.

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

It’s totally not fair. JUST SAYIN’.

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

Bottom line is I made the poutine, the pictures where actually not difficult at all, and the poutine was soo good. Kai said it was amazing, BUT, not quite as good as the Canadians make it. I think their’s just tasted better after a day out in the cold filming and snowboarding. A couple of beers may have may have added to the flavor as well, since Kai could legally drink there.

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

So here’s the deal with this recipe. It is really just real deal, fried french fries, some cheddar cheese curds (THE BEST PART) and piping hot gravy. You see, the best hangover food. Once the piping hot gravy hits those cheese curds, they start to melt just slightly and create the most amazing dish. It’s pure goodness and totally what you need today. DUH. It’s Wednesday. We all need something to get us through the hump.

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

Authentic Canadian Poutine.

Prep Time 10 minutes
Cook Time 20 minutes
Refrigerate 2 hours
Total Time 2 hours 30 minutes
Servings: 6 Servings
Calories Per Serving: 377 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 4 pounds russet potatoes cut into 1/4 inch matchsticks
  • 2 of your favorite beers I used a Canadian beer (can sub water)
  • 4 tablespoons unsalted butter
  • 1/4 cup flour use a gluten free flour blend if needed
  • 1 shallot finely minced
  • 1 clove garlic minced or grated
  • 3 1/2 cups low sodium beef stock*
  • 1/2 cup stout beer or more beef stock
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons worcestershire sauce
  • salt and pepper to taste
  • canola oil for frying
  • 3 cups cheddar cheese curds

Instructions

  • Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.
  • Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.
  • Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.
  • Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries. Dig in immediately... as if you could wait!

Notes

*Inspired by my younger brother's trip to Canada.

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest

Authentic Canadian Poutine will do that for ya!

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Comments

    1. Hey Dita,
      Really any cheese curds that you can get your hands on will work here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 1 star
    This recipe is a mess. First of all, poutine is not a Canadian dish, it’s a Quebecois one that Anglo-Canada has, in the last few years, decided is delicious and adopted as “Canadian” despite spending years making fun of it beforehand.
    Second of all, we don’t use beer for the fries or the gravy, and it’s so absolutely obnoxious to see Americans decide to put their “twist” on food from other places without knowing anything about it. Poutine gravy is usually chicken-based, not beef based, although sometimes it’s mixed.
    Imagine the audacity of not even having had one made in the place it comes from and just winging your own without even looking at the recipes from the place it actually comes from. Call it what you want, but don’t call it “authentic.”

    1. Hi Nicole! I am sorry if this recipe offended you and your culture in anyway, as that is never my intention! My brothers love this dish and have tried it in Quebec. That is where I got the inspiration from. I hope you have a wonderful week! xTieghan

  2. 1 star
    This recipe is bogus. I’m glad I did a test run the day before I had guests. It’s been many years since I’ve graced my taste buds with an authentic, dark, velvety poutine gravy. Your photography is obviously much better than your recipe writing skills because it’s obvious this recipe is not what created the gravy in the photo.
    I made this exactly as the recipe instructs and I swear, I’ve had better gravy from a packet. This was an abomination.
    I would have been embarrassed to serve this for poutine to Americans on Thanksgiving.

    1. Hi Ryan! I am really sorry you did not like this and feel this way. This recipe is exactly what I made and photographed. Anyway, Please let me know if you have any questions! I hope you have a wonderful Thanksgiving!

  3. Beautiful post and recipe. I make my version of poutine here in Spain but now that I see your

  4. This recipe seems to be incredible, I’ll do it today, congratulations and thanks for the recipe!

  5. 5 stars
    Not all poutine are equal. When fast food establishments put it on the menus in B.C. I became convinced of this. This recipe looks like one of the tastier ones. I was able to obtain cheese curds cheaply in the past from the local fromager because it was considered a byproduct. Poutine and other cheese curd dishes have gained popularity making this a more expensive ingredient. Sadly some of the pubs economize on the cheese. Oh well, I can purchase it wherever food is sold just about anywhere now.

  6. Can you bake the fries instead of frying them? I love this recipe and I have made it so many times because it is now my 18 year old daughter’s favorite. I was just looking for a faster alternative to frying because it takes forever to do them in batches.

    1. Yes, of course you can bake the fries! That will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  7. Hi! This recipe looks delicious! I was wondering, however, what kind of beer you used to soak the potatoes in. You said you used a Canadian beer, but there are so many different types of beer. Did you use a lager? Would a bock make it taste way different? What is the purpose of soaking the potatoes in beer? I’m sorry about all of the questions, by the way. I just want to make some really good poutine, I’ve been craving it recently.

    1. I used a Labatt Blue! Honestly, I would use any beer you drink at home. Soaking the fries in beer allows them to soften and prepares the for frying while adding flavor at the same time. Hope that helps! Let me know if you have other questions. Hope you love this!

    1. I often bake fries, so I like to specify how I cooked them. Hopefully you can understand, thanks Pinky!

  8. This recipe should be very tasty, I’ll see if I can find some of these ingredients here in my city, to make this wonderful recipe.

  9. This is an interesting Poutine recipe considering the recipe made by a French Canadian Chef from Quebec Canada is plain and simple. I will try yours after I get back from the store where as luck would have it poutine cheese curds are on sale this week $2.00 off. Still expensive though. Just gives me an excuse to buy beer and consume the extra in the am…Huh ha!
    This is a link to Ricardo’s recipe and not my property (I hope it is not illegal to post without his permission)
    https://www.ricardocuisine.com/en/recipes/4854-brown-gravy-sauce-for-poutine-and-hot-chicken

    1. Ah it looks amazing!! I have to say I really love all poutine recipes, whether they are very original or trying a bunch of new stuff they’re so fun! Thanks for the link. I hope you love mine!

  10. We have been wanting some homemade poutine for a little while do today was the day. I must say this recipie dose have a nice twist with the beer. I had to make some changes because of what we had… And I just can’t follow a recipie I just gather ideas. I used chicken stock and “salted” it with beef bullion. Also more garlic, paprika and oregano. As well as a bit more flour because it wasn’t as thick as I like. And I used kokanee instead of a stout beer just because I didn’t have any stout.
    And it turned out quite nice!!!

  11. For those asking about cheese curds …

    Cheese curds are a fresher=better proposition. So what each person needs to do is find a store that carries locally produced cheese curds if at all possible. The best cheese curds from Quebec, shipped to you. would be worse most likely by the time they get to you.

  12. Wow! We can’t even begin to tell you how wonderful this meal was for us – now, I added pork and fried some fresh vidalia onions to put on top! Amazing. Great recipe and easy to follow! Thanks for sharing.

  13. I’m from Montreal too and poutine is so huge here we have a week of Poutine Festival! Thank you for the recipe it looks YUMMY and I love love the pictures and the Gifs 😉
    P.S I also loved the stories!

  14. I have to tell you that this is not authentic poutine.
    I live in Canada and for years have travelled through Quebec to go see my parents.
    A different restaurant every time, and I have never had poutine with beer added to it.
    They just don’t do it.
    I know this because if it had a beer in it, I would definitely be in the hospital.
    All the rest thought is bang on.
    It looks so so good!
    Love the size of those curds!

  15. Beautiful post and recipe. I make my version of poutine here in Spain but now that I see your, I must make improvements. It’s also difficult to find cheese curds here too. I try to find substitutes. I accept suggestions for Europe. Great blog an great pictures. Thanks.

  16. I am a Canadian and a Quebecer, the birthplace of poutine….it was a Quebec thing that other Canadians made fun of until recently. In Quebec, it was greasy Hangover food for sure! Now we have restaurants have poutine de foie gras, poutine au canard and other delectable treats! Great for -20 degree weather!!!

  17. Hello Laura! I live in Montreal and poutine is all over the place in the province of Quebec! We have restaurants with an all poutine menu that are very creative: foie gras, Italian, sweet potatoes, etc. The traditional poutine is simple: French fries, cheese curds and gravy. Every poutine lover/expert/addict will tell you that the secret of a good poutine is in the sauce and here we use BBQ chicken sauce. That may be why your brother thought your recipe was different. Your pictures are fantastic as always. Keep cooking and clicking! 🙂

  18. Great recipe, but where the fuck do you get off wasting our time scrolling down 80% of the page reading your lame ass story before we get the recipe? Only to be followed by an even longer chain of comments? You’re bad and you should feel bad. You’re the reason we deserve Trump as a president.

  19. My family lived outside of Toronto on a hillside overlooking Lake Ontario. One of our favorite treats at the “beach” was fries and gravy. No curds. Those fries were crisp on the outside and creamy in the interior, served in a cone-shaped cup and buried under rich beef gravy. This combination created a flavor explosion in our mouths. We now live in South Carolina and adore crisp fries with a blanket of melted pimento cheese. Also mouth-watering. But I’ll put my money on the poutine, with or without the cheese curds. Thanks so much for this recipe … it will be our feast this weekend!!!

  20. Hi – yes, poutine is typically Quebecois. It comes from Centre-du-Quebec region, halfway between Montreal and Quebec City. The debate still rages as to whether it was first created in the town of Warwick or Drummondville. Who cares ? no one really, but poutine is truly part of Quebec folkore since the 1950s. It was adopted in other Canadian provinces only very recently. For a truly decadent version, try Poutine with Foie Gras at Le Pied de Cochon in Montreal (http://aupieddecochon.ca/?lang=en) but keep in mind you will need a week to digest….

  21. Hi! Gorgeous photos, I just thought it was really important to point out that this dish is really Quebecois (French-Canadian). Yes, Quebec is in Canada, but even though you can find Poutine in other regions of Canada, it’s pretty specifically a Quebecois dish. Kind of like how you don’t usually call Cajun “American”, it’s Cajun. Thanks!

    p.s. I love Poutine and this really looks so amazing. Great job. 🙂

  22. First time hearing about poutine and I like what I see!
    Love the pics/animation.
    Will have to try this on a cool, rainy night.

  23. Holy smokes, this looks good! Making a vegetarian version of this, probably with a super-rich mushroom stock. Love the idea!

    In other slightly-related news, a poutinerie just opened up in my town (Berkeley, CA). I haven’t tried it yet, but I am so, so excited. The last time I had poutine was on a trip to Montreal maybe 4+ years ago.

  24. I live in Ontario, Canada and you can find poutine anywhere and everywhere 🙂 Even McDonald’s serves it! I’m originally from the east coast and my hubby is from Montreal and this recipe looks fantastic! We can buy cheese curds here at any grocery store. I am a big fan of your blog and was very excited to see some Canadian food here!

  25. I’ve never had poutine, but there’s nothing in it that doesn’t scream delicious, and since the first day of spring looks like the dead of winter today, I could really go for a bowl of this kind of yum!

  26. I’ve been thinking about this all night and couldn’t stop myself any longer! I used tater tots and shredded cheddar because that’s what I had. I also subbed the beer in the gravy for whiskey and threw an over-easy egg on top. Delicious!

  27. I freaking love poutine, and when I was in Seattle last weekend I specifically brought back some awesome cheese curds for this exact reason. I’m still trying to decide if I can make some kind of whacked out version 🙂

  28. It’s important to clarify. Poutine is not a Canadian meal, but a meal from Quebec. We do not find this dish everywhere in Canada. It’s a really popular speciality here in Quebec. This is the classic recipe, after the possibility of things you can put on it is infinite. Bacon, Montreal Smoked meat, chicken and garden pea, pulled pork, etc. Bon appétit

  29. It has nothing to do with being a Canuck… It was the use of the r-word that was offensive! Not the pronunciation or fancy French voice 🙂

    1. Yes, and I am so sorry about that. I wasn’t thinking and I apologize. Thanks for kindly letting me know of my mistake! 🙂

  30. You are such an amazing cook. Your family eats like kings and queens.
    Very interesting and delicious recipe—-again!

  31. As a Canadian, I approve of this recipe. I personally like the twist on beer gravy (it may not be as “authentically Canadian” as people are claiming, but who cares as long as it tastes great?) I’m going to go out on a limb here and say that people are being way too touchy. I read this post last night when it was unedited, and I found absolutely nothing offensive about it at all. (I say things in fancy French voices as well, shock horror!) This is a smashing recipe, and I’ll be trying it out soon. 🙂

  32. I have heard so much about poutine, but I still haven’t had a chance to try it. Yours look so comforting. Pinning!

  33. Girl, you are SMART for never being hungover, not boring! It’s the worse thing ever! I’ve never had authentic pout in before, if you can believe that — thinking I need to try it. I mean, fries + gravy + cheese.

  34. my oh my. words can’t say how good this looks. potatoes, gravy and cheese.
    Pretty sure I will eat it with a spoon like you did.
    Thank you for the outstanding post.

  35. Poutine! Oh I can’t wait to make this. I am originally from Michigan and haven’t had poutine since I left 3 years ago. And I am so happy to see Molson’s next to it. For an inexpensive beer, Molson’s is delicious!

  36. I am another Canadian who loves poutine! Those curds look truly amazing. I know you’re not a beer person, but I think most Canadians would agree with me when I say that Molson Canadian is not something we’re overly proud of ;). There are lots of other great Canadian beers though!

  37. This looks incredible, OMG! I think it’s awesome that you’d did this for your brother. Oh, and the gifs are so cool!

  38. As a Canadian….and on top of it a Quebecqois (we take our poutine VERY seriously) I have to say that this looks incredibly delicious!!!
    Poutine being one of my top 5 fav foodgroups, I have never made it (We have access to some pretty kickass poutine up here in the north) but maybe I will now.

    You have made some good canuck friends with this recipe 😉 welcome to the club, honorary Canadian!

  39. When we went to see family in Canada last Christmas and poutine was all we ate to last us till the next visit. I make it at home once in a while but there are no cheese curds in England so I have to improvise. You are brave to blog it and photograph it but somehow you managed to pull it off as usual! Some of the best food out there is not photogenic! 🙂 Your poutine looks AMAZING!

  40. I JUST had this for the first time ever recently and I LOVED it! Can’t wait to try your recipe!! I am so excited for this. Thanks!!

  41. I live in Canada.
    Poutine is from Quebec.
    Everything about this is authentic except the beer.
    Sorry Tighten, but I have never heard of doing the fries in beer.
    Must be a U.S. thing.

    Have a Joyful Day :~D
    Charlie

  42. I have to agree with Hilary. I love your recipes, you have so much talent and I’ll continue to read your blog. But, I would really love it if you revised that description which is hurtful to a lot of people. You seem really kind so I know that’s not your intent at all, you just might not be aware of the full impact the word has on others. http://www.r-word.org/

    1. For the life of me i cannot find anything hurtful about this name, description or recipe. Always appreciate your stories behind, with and for us about this dishes you share.
      And Tieghan this is YOUR version so any Canucks need to remember this. Again, thank you for sharing.. 🙂

    2. Hey Maggie, I am so sorry. I wasn’t thinking and I apologize. Thanks for kindly letting me know of my mistake! 🙂 PS that article is great!!

  43. Tieghan—quite possibly the only girl in the world who can take an ugly brown food like poutine and give it life. I kinda giggled to myself when I saw this in my email this morning because I had only heard about poutine yesterday when the crazy people of Buzzfeed were trying Canadian snacks.

  44. Love your recipes, and as a Canadian who has tried a lot of different poutines, this recipe looks like a great one! Just one thing…maybe revise your description of how you say poutine in your fanciest french voice?

    1. Love this recipe! And what great stories of your brothers! They sound a little spoiled with all that good food 😉

      But I do agree with Hilary! I know you’re not trying to please everyone and it’s your blog, but, if I could be so bold, I’d suggest a different word too!

    2. Thank you so much, Hilary!! I fixed that the second I read this. Incredibly sorry and thank you for pointing that out. Hope you are having a great week! 🙂

  45. Oh my gosh, this is absolutely one of my husbands FAVORITE dishes. He discovered the wonder of Poutine while in Toronto for work and he’s on a mission to try poutine anywhere he can. I never though about making a homemade version, can’t wait to try! Pinned this recipe 🙂

  46. We love poutine here! But I don’t know where I would find the cheese curds ! This looks fantastic Tieghan!

  47. Looks like you nailed it 🙂

    You’ve inspired me to hit the downtown poutine street vendor for lunch today!

  48. My stomach just growled and it’s not even 9 am. I could eat poutine all. day. long. Was it easy to find cheese curds? I don’t think I’ve ever seen them at the stores before though admittedly I probably haven’t looked hard since I never thought of making my own poutine.

  49. We make poutine every Super Bowl Sunday. We also have some every time we visit Quebec. Although there are many different family recipes, I have found farmers’ cheese curds at the Amish market here in the mid-Atlantic that is pretty close to the cheese they use in Quebec. I have brought back cans of poutine gravy from Canada, but found I could duplicate it by making a good dark roux using beef stock. Thanks for posting this delicious recipe!

    1. I found them at Whole foods in Bend Oregon. But IMHO the best cheese curds are from the Tillamook cheese Factory in Tillamook OR.

      1. Tillamook Cheese! I love cheese. This recipe makes my mouth water. I’ve ate a lot of cheese, potatoes, gravy, and been around a long time. Great recipe!

  50. Great post today! And just to let you know, I traded a gumbo dinner for Creighton to work at my house on Monday night. Don’t worry about him not having corn beef. He was plenty happy.

  51. As a Canadian I still can’t believe people haven’t heard of poutine. We have restaurants that serve nothing but poutine!!! Then again I have never had corned beef! So tomate-o toma-to……. Great recipie, I like the use of beer for both fries and the gravy! May I suggest a better Canadian beer such as Moosehead, Alexander Keith’s or Sleeman! Not that we don’t drink Molson (it’s a good, cheap beer for camping and long weekends) but it lacks depth.

    1. Laura those beers you mentioned are all made by large corporate brewers that no self-respecting beer drinker would go near ;). Sleemans is owned by Molson’s for example. Canada has so many delicious craft brewers. Seek and yee shall find!

  52. I have always wanted to make this because in college my go to hangover food of choice was fries with gravy so when I heard Canada puts cheese on it I so wanted it..my problem is where do you find cheese curds?

  53. Made a similar one last month. and all i had was spicy Jalapeno curds from Whole Food. It was totally divine. Can’t wait to try your version. Thank you so much. Another winner!1

  54. Well, I live really close to the Canadian border but have never heard of Poutine, hmmm, so don’t feel like you’re the only boring one! And I’m sure you’re anything but boring with these recipes, holy cow. I never know what’s going to spring up on my computer when I look at your pics. And the apple mustn’t fall far from the tree, I just marvel at you and your siblings names. Where did you parents get the inspiration? SO creative.