Poutine Recipe
Poutine Recipe photo by Taste of Home
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The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. —Shelisa Terry, Henderson, Nevada
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 cups frozen french-fried potatoes
  • 1 envelope brown gravy mix
  • 1/4 teaspoon pepper
  • 1/2 cup white cheddar cheese curds or cubed white cheddar cheese

Nutritional Facts

1 serving: 244 calories, 13g fat (4g saturated fat), 17mg cholesterol, 465mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 7g protein.


  1. Prepare fries according to package directions.
  2. Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy. Yield: 4 servings.
Originally published as Poutine in Simple & Delicious June/July 2012, p27

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Abby_21 User ID: 1024283 198926
Reviewed Jul. 1, 2014

"No self respecting Canuck would use frozen french fries though! I love my poutine even though it is also called "heart attack on a plate" here in SW Ontario. And I always sprinkle lots of salt and white vinegar on top --using homemade fries. Then the poutine is "to die for" and I guess that is where its "other" name comes from!"

lmmanda User ID: 1101093 139105
Reviewed Apr. 8, 2014

"My daughter and I really liked this (I used cheese since cheese curds don't seem to exist here in TX). My husband and son refused to try it."

valanddansmith User ID: 988113 139104
Reviewed Sep. 11, 2012

"We loved these fries!!! I've seen them featured on Food Network a bunch of times and always wanted to try them... They may not be exactly like how they make them in Canada, but they were delicious! We used a bag of shoestring fries and two packets of gravy... My daughter wanted to add some sliced green onion to them so we added some to the gravy when it was done so the onion would cook through a little bit. Embarrassed to admit, but we polished off the whole thing in one sitting between two adults and two teenagers:)"

MilwaukeeMary User ID: 6750260 121618
Reviewed Aug. 2, 2012

"We had Poutine at a Wedding recently and it was a huge, late night buffet success. The Canadian secret is to use a light gravy, so modify any store bought gravy accordingly and to use very fresh cheese curds; no more than one day old, which may be a problem for some, but important for authenticity. Enjoy.....skeptical guests were hooked after the first bite and you will be too!"

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