Ah, Canadian Poutine. The Canadians’ most delightful invention for the perfect, stumbling-home-from-the-bar-need-a-greasy-snack treat. Poutine features crunchy french fries soaked in brown gravy and then topped with cheese curds. Can you imagine anything more perfect?
What first began as a menu item on one restaurant’s offerings near Drummondville, Quebec in the 1950s has quickly become a staple across Canadian cuisine.
I don’t know about you, but as someone that lives in the United States (and VERY close to Canada), I know a little bit about Poutine. At least Michigan– and I suspect most states in the USA– is no stranger to Canadian Poutine being on the bar appetizer menu.
Where Was Poutine Invented? What Does Poutine Mean?
There is much debate over the true origins of Poutine? Was Poutine invented in 1957 at L’Idéal in Warwick, Quebec? One customer in a rush asked the restaurant to throw each of his separate menu items– cheese curds and fries– together in the same to go bag. When he opened the bag and peered inside, the customer allegedly exclaimed that his to go order was “poutine!” meaning “a mess”.
Perhaps, instead, poutine can be credited to Jean-Paul Roy, the owner of the restaurant Le Roy Jucep. Roy noticed that his customers would often combine the french fries, gravy and cheese curds that he sold separately into one large meal. Eventually, he put the combination on his menu…. And later patented the idea.
When did Poutine Become Popular in Canada?
Poutine became popular in Canada shortly after its invention, but for quite some time, the dish wasn’t called “poutine”. The mixture of fries with cheese curds was called “mixte” for quite some time. Once larger restaurant chains started selling the dish, its name transformed.
Now, poutine has become so popular in Canada that it is the country’s national dish. McDonalds and Burger King even sell their own versions of the infamous Canadian treat.
Different regions of Canada feature their own versions of Canadian poutine. For example, Newfoundland will also serve a dish called “poutine”, but instead of cheese curds, the dish will feature “dressing” or “stuffing”.
Are Canadian Poutine and Disco Fries the Same?
At first glance, it seems to be so. In fact, Disco Fries are New Jersey’s answer to the infamous Canadian poutine. However, there is one glaring difference between the two:
While Canadian Poutine features fries, gravy, and cheese curds, disco fries features fries, gravy, and cheese sauce. (Here is a recipe for Jersey Diner-Style Disco Fries from Parsnips and Pastries).
You know what? That doesn’t sound the same to me at all 😉
Seriously, though, Canadians take their cheese curds seriously, and for good reason! A poutine without cheese curds is not a poutine at all.
Cheese Curds for Your Canadian Poutine
One of the most important tips that I received from my Canadian friends about making Canadian poutine is to look for high quality cheese curds. Your curds should squeak when you bite into them! If they don’t they’re not high quality enough curds.
Don’t judge me, but my curds didn’t squeak….. Oops…
What is Poutine Gravy Made Of?
What Else Do I Need to Make Poutine?
For full measurements and instructions, see the recipe card below.
How to Make Canadian Poutine
Follow my recipe for how to make the BEST crunchy fries (inspired by Belgium).
Heat oil in pan. Stir beef chuck 5-7 minutes until beef begins to brown.
Add butter. Reduce heat to medium and stir until it melts.
Add diced onion, salt, black pepper
Wait until onion browns.
Add flour for roux and whisk. Let sit for 3 minutes.
Add the beef broth.
Turn your heat to high so your gravy can hit a simmer
Cook for 15-20 minutes uncovered, depending on the consistency you’d like your gravy to reach
Top fries with gravy and cheese curds and enjoy
I hope you enjoy this recipe! If you do, don’t forget to leave a comment on my post letting me know. And if you did like it, make sure to check out these other recipes that you might also like:
- Goat Cheese Puff Pastry with Papaya Jam
- Boolawnee (Fried Leek Appetizer)
- Fries with Andalouse Sauce
- Creamy, Vegetable Stuffed Mashed Potatoes (Stoemp from Belgium)
Canadian Poutine Recipe
- 1 tbsp olive oil
- 1 lb. beef chuck chopped into tiny bits
- 5 tbsp butter
- 1 quart Beef broth
- 1 Onion chopped
- 3 tbsp Flour
- 3/4 tsp Salt
- Fresh ground Black pepper to taste
- 5 Idaho Potatoes
- 1 Container Sunflower Oil for deep frying
- Sea Salt
- Cheese curds
Heat a tbsp of olive oil in pan. Stir beef chuck 5-7 minutes until beef begins to brown.
Add butter. Reduce heat to medium and stir until it melts.
Add diced onion, salt, and black pepper. Continue stirring until the onion browns.
Add flour for roux and whisk to combine. Let sit for 3 minutes.
Add the beef broth and turn the heat to high so that the gravy reaches a simmer.
Allow to simmer for 15-20 minutes, uncovered depending on the desired consistency.
Peel potatoes and cut into fry shapes (about ½ inch thick and 4 inches long).
Fill a bowl with water and add the raw potatoes. Let sit for a few minutes until the water becomes cloudy, empty the bowl, refill with fresh water, and put the raw potato fries back in. Continue until the water remains clear.
In a large pot, heat oil to 325 degrees. Add the potatoes (about ¼ at a time) and fry for about 4-5 minutes.
Remove from the oil and let drain on paper towel. Ensure that oil comes back to 325 degrees before adding your next round of fries.
Allow the potatoes to cool completely– for at least a half an hour. When the potatoes are completely cooled, reheat the oil to 375 degrees.
Sprinkle salt on the potatoes. Put them in the oil again, this time frying to your liking (about 3-6 minutes).
Remove, drain, and salt again.
On a plate, layer the fries, a spoonful of poutine gravy and your cheese curds. Enjoy!
Leave a comment on this page letting me know what you think!
Recipe copyright The Foreign Fork. For educational and personal use only.