Montréal Style Poutine

Montréal Style Poutine

Let me school you on Montréal style poutine—it's a straight-up Canadian classic that's got my taste buds singing! Picture this: crispy golden fries smothered in rich gravy and topped with squeaky cheese curds. It's like a flavor party in your mouth, eh? When's the best time to indulge in this culinary masterpiece? I'd say after a night of hitting the town with your crew. You know, when you're craving some serious comfort food to soak up all the good-times energy. So grab a fork, dig in, and let the poutine magic take you to flavor town. Trust me, you won't regret it.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine Canadian
Servings 4


  • 1 russet potato
  • 2 tablespoons salt
  • Cooking oil
  • 2 cup beef stock
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons garlic powder onion powder
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Cheese curds
  • Chopped parsley optional


  • Start off by cutting a russet potato into long fry shaped strips. If you’re using a large russet, it’s usually 32 cuts to make it equal.
  • Place the potatoes in a bowl of cold water and add 2 tablespoons of salt to help release the starch.
  • After soaking for 30 minutes, dry them thoroughly.
  • Heat a fryer or pot with cooking oil to 325°F and fry them for 4 minutes.
  • Take the fries out and set them aside to cool. In the meantime raise the heat on the oil to 375°F.
  • Once the oil is at 375 fry the cooled french fries for another 3-5 minutes or until they’re golden brown and crispy.
  • Immediately season the fries with salt when coming out of the fryer.
  • For the gravy, combine 2 cups of beef stock with 1/4 cup of Worcestershire sauce 2 tablespoons of garlic and onion powder and a pinch of salt and pepper.
  • Bring it to a simmer and add 2 tablespoons of butter.
  • Combine 2 tablespoons of cornstarch with 1/4 cup of cold water to make a cornstarch slurry.
  • Add the slurry to the pot and mix it until it thickens then take it off the heat.
  • To make the poutine add the fries to a bowl and place a generous amount of cheese curds on top.
  • Add some of that steaming hot gravy and just for color contrast I garnished with some chopped parsley.
Keyword bean and cheese, cheese curds, fries, gravy, loaded fries, potatoes, poutine

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