Classic Poutine Recipe For National Poutine Day - The Nibble Webzine Of Food Adventures Classic Poutine Recipe For National Poutine Day
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Classic Poutine Recipe For National Poutine Day

[1] Poutine is comfort food: fries, cheese curds and gravy. The recipe is below (photo © Wyke Farms).

[2] Many better cheese departments nationwide now carry cheese curds (photo © Wisconsin Cheese).

Corned Beef Poutine
[3] Make it a meal: Top poutine with corned beef and a fried egg, barbecue beef, pulled pork or chicken, or whatever you favor (photo © Tavern Ferriera | Montreal).

[4] You can also skewer curds for appetizer picks (photo © Wisconsin Cheeseman).


April 11th is National Poutine Day. Poutine is Canadian comfort food, made with French fries, cheese curds, and gravy. There’s a classic poutine recipe below, followed by recipes with add-on approaches to poutine.

Thanks to Wyke Farms, makers of Ivy’s Reserve Vintage Cheddar, a recent Top Pick of The Week.

Of course at Wyke, the recipe uses the same high-quality curds as would become Ivy’s Cheddar.

But all cheese curds are delicious!

Cheese curds, by the way, are small pieces of curdled milk with a mild, Cheddar-like flavor.

That’s because if the curds continued to be stirred and folded in a process known as cheddaring, they knit together and can be pressed into molds to make Cheddar cheese.

> There are more poutine recipes below.

> The history of poutine.

> Have a poutine party.

We like lots of curds, so doubled the mount in the original recipe.

Prep time is 30 minutes.

Ingredients For 4-5 Servings

  • 32 ounces frozen French fries
  • 8 ounces cheese curds
    For The Gravy

  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 1 tablespoon plain flour
  • 1.5 cups hot beef stock

    1. PLACE the French fries on a large baking tray and cook according to packet instructions. In the meantime…

    2. MAKE the gravy. Heat the butter in a large frying pan and add the onions. Cook gently over low heat for 10 – 15 minutes, stirring occasionally, until the onions are soft and slightly caramelized. Sprinkle in the flour to coat the onions and fry for another minute.

    3. POUR in the stock gradually, whisking continuously. Bring to a boil, then reduce the heat and simmer until the gravy has thickened. Keep warm until ready to serve.

    4. WHEN the fries are golden, top with the curds and return to the oven for 2 – 3 minutes to melt the cheese. When melted and oozy…

    5. REMOVE from the oven, place in a serving bowl or plate individually, and generously pour the gravy over the fries. Place any remaining in a pitcher or in a bowl for dipping.

  • Barbecue Beef Poutine
  • Carne Asada Fries
  • Creative Poutine Toppings
  • Poutine Grilled Cheese Sandwich

    > The history of cheese.

    > The different types of cheese.






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