How to make a true Canadian Poutine

If you’ve ever been to Canada, or have ever met a Canadian, How to make canadian poutineyou’re sure to have heard of poutine. Canadians have invented many things, the telephone, the retractable beer carton handle, Superman, but none of them compare to the unique ingenuity that came with poutine. However, If you’ve never heard of poutine, then you are in for a treat. It’s one of the few Canadian Dishes we have to call our own.

Whenever I travel I spread the heavenly taste of poutine to any person who is talking about their home dishes. “Oh, you’re from Italy, and you invented pizza? So what! We made poutine! You say you’re from France and you invented the baguette? Who cares! We made poutine! Oh, you’re from Columbia, and you invented Cocaine? That crap is for sissies. We made poutine! I follow that by a quick apology for my rudeness, and explain that poutine gets me really excited.

The history of poutine is complicated, every small town in Quebec has claimed to have invented it. Battles continue to this day as to who invented it. Whatever the case may be, Quebec is the Mother to this one, birthed sometime in the 1950’s. And the world is a better place because of it.

The complexities of a good Canadian poutine are few and far between. Below is a step by step poutine recipe that will rock your socks, and thighs.

Step 1. Bake or fry a good serving of fries

Step 2. Prepare your gravy (I prefer peppercorn gravy for the extra kick, but any will do)

Step 3. Keep the gravy nice and hot (don’t burn it) until the fries are finished.

Step 4. Have Cheese curds ready, and if you really want to clog even more arteries, have some extra Grated Cheese for a little extra awesomeness.

Step 5. Place finished fries on a large dish, cover the fries thoroughly with cheese curds and grated cheese. Pour the gravy liberally over the cheese and fries combo.

Step 6. Stop drooling and dig in!

It seems to me that every picture of poutine I’m able to find doesn’t poutine recipeseem to do it justice. Perhaps it’s the colours, or the all around “mess” of everything. But I assure you, when the smell of melting cheese and hot gravy over some salty fries hits your nostrils, every inch of your body will yearn to have it inside of you. And yes, that was a sexual innuendo. Now go make a poutine!


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13 Responses to “How to make a true Canadian Poutine”

  1. Sidg
    May 23, 2009 at 11:33 am #

    I want poutine so bad right now i could cry :(

  2. Corbin
    May 24, 2009 at 3:31 am #

    Haha sorry to hear that Sidgwick, I would send you one of the local pub poutines but I’m guessing it’d be cold and soggy by the time it got there. Probably still taste amazing. But i think coming back to Canada would be easier, and tastier.

  3. Dave and Deb
    May 25, 2009 at 1:02 pm #

    Yes St. Louis Du Ha Ha! does exist funny eh? I love Poutine, it is my guilty pleasure! Mmmm, Deb and Deb

  4. WildJuket
    May 31, 2009 at 5:52 am #

    Woo yes a good friend of mine told me all about Poutine, and I still have yet to try it! Can’t wait to get my ass to Canada! I’ll be flying past Canada on my way to Argentina thou. Great stuff U’ve got here Corbin! ;)

  5. Corbin
    June 2, 2009 at 5:38 pm #

    @WildJuket – You’ll definitely have to try it out. Poutine is like… If Angels and Unicorns sat down at a table, and Peter Pan was serving dinner, there’s a 99% chance he would serve them poutine. Thanks again!

  6. Deidra
    June 2, 2009 at 8:41 pm #

    LOL at the unicorns. =)

    Also thanks for this post, I love my fair share of poutine as-well but it’s never dawned on me that it is indeed originally a Canadian dish! I’ll be sure to remember this as before all I thought we had was something like…. maple syrup?

    Next time anyone is in Vancouver check out Belgian Fries on Commercial Drive. Best Poutine in the city!

  7. Katrina
    January 9, 2010 at 10:43 pm #

    I miss poutine i came to texas back in 2006 and now i cant find anyone down here who knows how to make it let alone what it is i am trying to find out how to make the gravy right if anyone can help me please email me how to make it at,

  8. Alouise
    February 5, 2010 at 8:37 pm #

    Thanks now I want poutine. I find the key is you’ve gotta use cheese curds. If you just use regular shredded cheese it’ll only semi melt and form like this weird plasticy looking cover on top of the fries, plus it doesn’t taste the same. Cheese curds first, it never fails.
    .-= Alouise´s last blog ..Toronto – it’s not as bad as people say. =-.

  9. JC
    August 12, 2010 at 11:07 am #

    Just for all the CA/QC folks that will end up poutine-starved and agonizing in Munich (Germany) here is your salvation place:

    Happy meal!


    • Corbin
      August 12, 2010 at 4:29 pm #

      @JC – Foreign poutine rocks. I had a great one in Ayrsley, Australia. I talked to the owner who happened to be a Canadian. When I make it to Munich I’ll be sure to keep an eye out.

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