Poutine first appeared in 1950s rural Québec snack bars and was widely popularised across Canada and beyond in the 1990s. It has become a symbol of Québécois and Canadian cuisine and culture. Over the years, the dish has been adapted and can now be ordered with various toppings, but originally, it consisted of fries, cheese curds and gravy.

According to Canadian food researcher Sylvain Charlebois, while Warwick is the birthplace of poutine, Drummondville’s Jean-Paul Roy is the true inventor since le Roy Jucep was the first to sell poutine with three combined ingredients, in 1964.

Now that we’ve given you a brief insight into the history of this delicious dish, it’s time to make it yourself at home with this incredibly easy poutine recipe. You don’t need to follow the ingredients in this recipe exactly, that’s the beauty of poutine! You can switch things up and add other things per your own tastes, such as bacon (as pictured). If you don’t have cheese curds, these can be substituted for a grated cheese of your choice.


Super Easy Poutine Recipe



  • 3 large potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1½ tablespoons extra-virgin olive oil
  • 1 pinch sea salt
  • Freshly cracked black pepper, to taste
  • 2 cups beef stock
  • 1 litre vegetable oil, for frying
  • 1 cup cheese curds


1: Push potatoes through a French fry cutter, or hand-cut into uniform pieces. Soak in ice water for 30 minutes to 1 hour.

2: Heat a pan over medium heat, melt butter then add flour and whisk vigorously for about 8 minutes until roux is amber-coloured. Remove from heat.

3: Place fries into the hot oil, and cook until light brown, 8 to 10 minutes. Cook fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel-lined plate to drain.

4: Place fries on a serving platter, and sprinkle cheese over them.

5: Ladle warmed gravy over the fries and cheese, and serve immediately.


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