Crispy fries topped with squeaky cheese curds and rich gravy. This authentic recipe serves 4 and draws from classic Quebec-style preparations.

Ingredients

Fries:

• 4 lbs (1.8 kg) Russet potatoes, peeled and cut into 1/4-inch sticks
• Vegetable or peanut oil, for deep frying
• Salt, to taste

Gravy:

• 6 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups beef broth (for darker gravy; sub chicken for lighter)
• 2 Tbsp ketchup
• 1 Tbsp Worcestershire sauce
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 3 Tbsp cornstarch mixed with 2 Tbsp water (slurry)

Topping:

• 2 cups fresh white cheddar cheese curds (or torn chunks of low-moisture mozzarella)

These ingredients yield the signature squeaky curds and savory gravy that define poutine.

Step-by-Step Instructions

Prepare the Fries

1. Slice peeled potatoes into 1/4-inch disks, then into sticks; soak in cold water (covered in fridge) for at least 1 hour or overnight to remove starch for crispiness.
2. Drain, rinse twice, and pat completely dry with paper towels to prevent oil splatters.
3. Heat 3 inches of oil in a deep pot to 300°F (150°C). Fry in small batches for 4-5 minutes until soft but not browned; drain on paper towels.
4. Increase oil to 375-400°F (190-200°C). Fry again in batches for 3-5 minutes until golden and crispy; drain and season lightly with salt.

Patience with double-frying ensures restaurant-quality crunch without sogginess.

Make the Gravy

1. Melt butter in a saucepan over medium heat; whisk in flour and cook 1-2 minutes until bubbling and lightly browned (roux base).
2. Slowly whisk in beef broth until smooth, then add ketchup, Worcestershire, salt, and pepper; bring to a boil.
3. Stir in cornstarch slurry; simmer 10-15 minutes until thickened enough to coat a spoon. Adjust seasoning.

Keep gravy hot—the heat partially melts the curds without fully dissolving them.

Assemble and Serve

1. Pile hot fries into bowls or plates.
2. Scatter cheese curds generously over top.
3. Ladle hot gravy over fries and curds; toss lightly to coat. Serve immediately with fresh pepper.