Quick and Easy Poutine Recipe

This poutine delivers the goods, while being fast and easy to put together. Joshua Bousel

Poutine is only as good as its three components—fries, cheese curds, and brown gravy. Getting all of them just right can take time, including making your own stock, from-scratch fries, and homemade cheese curds. For a much quicker, yet still incredibly delicious, version, take our lead by making gravy with doctored store-bought stock and one of several fries and cheese options.

Why this recipe works:

  • Fish sauce and soy sauce add savory depth to the gravy.
  • Room-temp cheese curds melt just enough when placed on the fresh fries and covered with hot gravy.

Recipe Facts

Active: 60 mins
Total: 60 mins
Serves: 4 to 6 servings

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  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups store-bought beef stock
  • 1 cup store-bought or homemade chicken stock
  • 2 teaspoons Asian fish sauce
  • 2 teaspoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • Kosher salt
  • 1 freshly made batch homemade French fries from the Perfect Poutine recipe or about 2 pounds frozen thick-cut French fries, reheated following package instructions
  • 12 ounces white cheddar cheese curds or mild white cheddar cheese, at room temperature and torn into bite-size pieces


  1. Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook, stirring constantly, until lightly golden, about 2 minutes. Gradually whisk in beef and chicken stocks in a steady stream. Stir in fish sauce and soy sauce, bring to a boil, reduce to a simmer, and cook until reduced to 2 cups, 10 to 15 minutes. Remove from heat, stir in vinegar, and season with salt.

  2. Place fries in a shallow bowl or dish, top generously with cheese curds, and ladle on hot gravy. Serve immediately.

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