Oh Canada Poutine!

Whether you say “poo-teen” or “poo-tin depending on where you live in the country, poutine has become a Canadian world famous dish. Essentially, it is french fries and gravy with fresh cheese curds added into the mix. However, the key to delicious poutine lies in the gravy. Our version uses a package of frozen french fried potatoes topped with cheese curds from Quebec and drowning in the ultimate “Poutine Gravy”.
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  • 1 package  frozen straight cut french fried potatoes*
  • 1 1/2 cups (200g) white cheese curds


  • 4 tablespoons (55g) unsalted butter
  • 1/4 cup (70g) all purpose flour
  • 3 cups (720ml) beef broth
  • 1 cup (240ml) chicken broth
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1 tablespoon (15ml) ketchup
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/2 teaspoon (2.5ml) freshly grated black pepper
  • 2 tablespoons (30ml) cornstarch
  • 2 tablespoons (30ml) water


Melt butter in a medium saucepan over medium heat. Add the flour and whisk together until fully blended, about 1-2 minutes. Slowly pour in the beef and chicken broth and continue to whisk until completely incorporated. Add the garlic powder, onion powder, ketchup, Worcestershire sauce, salt and pepper. Bring to a boil, stirring constantly. Reduce to medium.  

In a small bowl whisk together the cornstarch and water. Add to the gravy mixture and whisk to combine. Reduce the heat to medium/low and simmer for 10-15 minutes until thickened.

Taste the sauce and season to taste with salt and pepper.

While the gravy is simmering, cook the french fries according to the directions on the package.

Remove from the oven and plate immediately. Place the cheese curds on top of the fries

and pour the gravy over top to melt the curds.

Serve and enjoy.

*Chef Note: We’ve used frozen french fries for convenience in this recipe. Our favorite brand is from Cavendish Farms, a Canadian company dating back to its roots in PEI, founded in 1882 by J.P. Irving.


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