Easy homemade poutine

Ingredients

• 4–6Russet potatoes, cut into chips
• to tasteOlive oil
• to tasteSalt and pepper
• 375 mlBeef stock
• 125 mlChicken stock
• 80 mlFinely chopped onion or shallot
• 30 gButter
• 8 gPlain flour
• 8 gCornflour or potato starch
• 10 mlWorcestershire sauce
• 10 mlKetchup
• 5 mlGarlic powder
• to tasteSalt and pepper
• to tasteCheese curds

Instructions

1. 1

   Soak the chips

   Soak the potato chips in hot water for at least 10 minutes. Drain and pat them dry.

2. 2

   Bake the potatoes

   Preheat the oven to 200°C. Toss the potatoes with olive oil, salt and pepper, then spread them in a single layer on a baking tray lined with baking parchment. Bake on the middle shelf for 25 minutes, or until well browned.

3. 3

   Cook the onion

   While the potatoes bake, melt the butter in a small saucepan. Cook the onion for 3–4 minutes, until lightly golden, taking care not to burn it.

4. 4

   Thicken the gravy

   Reduce the heat to low and add the cornflour and flour. Stir constantly for 1–2 minutes, coating the onion until the mixture takes on a little colour. Add the stock straight away and stir well.

5. 5

   Simmer the sauce

   Stir in the Worcestershire sauce, ketchup and garlic powder. Simmer over a medium heat for 8–10 minutes, stirring regularly, then season with salt and pepper. If you prefer a smooth gravy, strain it through a sieve; otherwise, leave in the onion.

6. 6

   Assemble the poutine

   Put a few cheese curds on each plate and cover with the chips. Add more curds, then spoon the gravy over the top.

What is poutine?

Poutine is a Quebec dish built around chips, cheese curds and hot gravy. This homemade version uses oven-baked Russet potatoes and a savoury sauce made with both beef and chicken stock.

The contrast is the point: browned chips, softening curds and gravy that coats the top. Add the gravy just before serving so the chips keep some of their texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 22g protein, 79g carbs, 24g fat.

The potatoes provide most of the carbohydrates, while butter and olive oil contribute fat; the stock and cheese curds contribute protein, with the curds also adding fat. Balance a serving with a crisp green salad or other vegetables alongside.

Choosing the potatoes

Russets: These starchy potatoes are well suited to chips that brown in the oven. Cut them into similarly sized batons so they cook at a similar pace.

Soaking: The hot-water soak lasts at least 10 minutes. Drain and dry the chips thoroughly before tossing them with oil, as excess water can make it harder for them to brown.

Building the gravy

Onion: Cook it gently in butter for 3–4 minutes until just lightly golden. Keep an eye on it so it does not burn before the flour and starch go in.

Thickener: Stir the flour and cornflour or potato starch into the onion for 1–2 minutes, then add the stock straight away. Constant stirring helps the mixture combine smoothly.

Seasoning: Worcestershire sauce, ketchup and garlic powder bring savoury, tangy notes to the stock. Simmer for 8–10 minutes, stirring regularly, then adjust the salt and pepper.

Getting the texture right

The chips are ready when they are well browned after 25 minutes, though the exact timing can vary with their size. Spread them in one layer on the tray rather than piling them up.

The gravy should simmer for 8–10 minutes and be thick enough to coat the chips. Strain it if you want a smoother sauce, or keep the onion pieces for more texture.

The best assembly order

Curds first: Put a few cheese curds on each plate before adding the hot chips. This gives some of the cheese contact with the heat from underneath.

Gravy last: Add another scattering of curds over the chips, then spoon on the hot gravy. Serve straight away, before the chips soften too much.

Serving and scaling the sauce

This recipe serves four and makes a generous, savoury topping for the chips and curds. Serve it as a main dish, or share smaller plates alongside a crisp green salad.

For extra gravy, the recipe note suggests doubling the sauce. Keep the proportions of the stock and other sauce ingredients together when scaling it.

Recipe notes & tips

• Cut the potatoes into evenly sized chips for more consistent baking.
• Pat the soaked chips thoroughly dry before adding the olive oil.
• Keep the potatoes in a single layer on the lined tray.
• Stir constantly after adding the flour and starch to the onion.
• Add the stock immediately after the flour mixture has cooked for 1–2 minutes.
• Assemble the plates just before serving to preserve some crispness.

Variations

• Smoother gravy: Strain the sauce through a sieve to remove the onion pieces.
• More gravy: Double the sauce ingredients if you like a generous amount.
• Shallot version: Use finely chopped shallots in place of the onion.
• Potato starch: Choose potato starch instead of cornflour as the gravy thickener.
• Peppery finish: Add extra black pepper to the sauce when seasoning.

Common mistakes to avoid

• Damp chips: They may brown less well; drain them and pat them dry after soaking.
• Crowded tray: The chips may cook unevenly; arrange them in a single layer.
• Burnt onion: It can affect the gravy's flavour; cook it gently until only lightly golden.
• Lumpy gravy: Adding stock without stirring can leave lumps; pour it in and mix well.
• Forgotten stirring: The sauce can catch as it simmers; stir it regularly for 8–10 minutes.
• Early assembly: The chips can soften while standing; add the curds and gravy just before serving.

How to store

Poutine is best eaten as soon as it is assembled. If needed, refrigerate leftover chips and gravy separately in airtight containers for up to 3 days; reheat the chips in the oven and warm the gravy in a saucepan before assembling with fresh curds.

Frequently asked questions