Real-Deal Poutine.
The rules are short but firm: fresh curds that squeak, gravy hot enough to soften them but never melt them flat, and fries sturdy enough to carry both. Everything else is negotiable.
Published June 28, 2026 · poutine · cheese curds · gravy · quebec · canadian
The fries
- 4 large russet potatoes, cut into thick batons
- Neutral oil for frying (or 2 tbsp if oven-baking)
- Salt
The gravy
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef stock
- 1 cup chicken stock
- 1 tbsp ketchup
- 1 tsp white vinegar
- A lot of black pepper
The point
- 300 g fresh cheese curds, room temperature
If your curds came from a refrigerator and don't squeak, leave them on the counter for an hour. Cold curds are a rookie tell.
Soak the potatoes
Cut batons into cold water and let them sit 30 minutes. Rinsing off the starch is what keeps them from going limp under gravy later.
Make the gravy
Butter and flour in a pot, whisked over medium heat until it smells like pie crust — 2–3 minutes. Add both stocks gradually, then ketchup and vinegar. Simmer 10 minutes until it coats a spoon. Pepper until you doubt yourself, then a bit more.
Fry once, low
Dry the potatoes completely. First fry at 325°F (160°C) for 5–6 minutes until cooked through but pale. Rest them on a rack. (Oven route: 450°F, oiled, 25 minutes, flipping once — accepted, not celebrated.)
Fry twice, hot
Second fry at 375°F (190°C), 2–3 minutes, until deep golden and rigid. Salt immediately. A fry that can't stand up to gravy had no business volunteering.
Assemble fast
Hot fries in a shallow bowl, curds scattered through — not just on top — and gravy over everything. The bottom curds go soft, the top ones stay squeaky. That gradient is the whole dish. Serve immediately.
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