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Best poutine EVER!

It’s a sunny Sunday in Ontario, and like everyone else I’m stuck at home during this COVID thing. I haven’t made sourdough bread or baked much of anything else, although many have. I’ve tried a few new recipes for dinner, but that’s about it.

Today, though, I had a craving for really good fries. And gravy. And, just for fun, yummy melty cheese.


For those not acquainted with this divine meal combination, POUTINE (poo-TEEN, or Quebec French put͡sɪn) includes french fries and cheese curds, topped with a brown gravy. It originated in the Canadian province of Quebec and for many years was perceived negatively and mocked. Poutine later became celebrated as a symbol of Québécois cultural pride. This led to its popularity outside the province, especially in Ontario and the Maritimes  (Thank you, Wikipedia.)

The problem is, if you order this heavenly combo these days, it has to be take-out. Poutine doesn’t fare well being driven home in a box. And nuking the cold, gooey mess when you get there is just wrong. So, with that in mind, I started scrolling through recipes and hit on a couple of winners. For the first time ever I made poutine at home.

I used this old grater to grate my mozzarella into very large shreds, which I use when I don’t have cheese curds, but you can cut mozz into small, curd-like pieces if you don’t have the real thing.

The recipes for fries and gravy follow. Once they’re been prepared, layer the hot fries and cheese, and then pour gravy over top.


(“Authentic Canadian Poutine” from

3 Tbsp cornstarch
1/4 cup butter
1/4 cup all purpose flour
20 oz beef broth (I measured water and then added beef Bovril/OXO for a full-bodied taste)
10 oz chicken broth (ditto to above with chicken Bovril/OXO)
Pepper, to taste (don’t skip the pepper)


  • In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
  • Whisk cornstarch into one of the broths. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Season with pepper.
  • Keep warm while you bake the potatoes.

This gravy would be excellent over meatloaf or on an open-face hamburger.



  • 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder, optional
  • 2 teaspoons onion powder, optional
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley, optional


Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

  • Cut potatoes into large “steak fries”, trying to make uniform thickness.
  • Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
  • Drain the potatoes and lightly pat them dry with a lint-free tea towel.
  • Place the potato wedges in a large bowl and drizzle with the olive oil. Sprinkle the garlic powder, onion powder (if using), salt and a generous amount of pepper on top and work oil and spices into the potatoes with hands. 
  • Arrange potatoes evenly on baking pan.
  • Bake for 30 minutes, but keep an eye on them for doneness. Flip them and continue baking until the potatoes are deeply golden, crisp and easily pierced through by a fork, about 15 minutes more.
  • Sprinkle with parsley, if desired, and serve while hot.


Phyllis writes words: words for stories, and words for books. Phyllis writes words for blogs too.

4 thoughts on “Best poutine EVER!

    1. Oh my goodness Phyllis. This recipe brought back wonderful memories. My husband, Tony & I went to Montreal for a holiday and we cycled along the St Lawrence River. We stopped and bought some poutine and sat on the banks of the St Lawrence eating poutine. How Canadian is that! Thanks for jogging that wonderful memory. Loving all of your stories

  1. Oh this makes me hungry for some poutine. We ate it often when we lived in Quebec. But I do wonder why you make the gravy first when the fries take so long to bake. Does the gravy turn out better after it sits for a while or is kept warm for that long? I think I’ll give this a try one of these times.

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