Quick and Easy Poutine Recipe

A tasty poutine, but without the simmering, frying, and curd-making.

Poutine (fries topped with gravy and cheese curds) on a steel serving plate.
This poutine delivers the goods, while being fast and easy to put together. .

Serious Eats / Joshua Bousel

In This Recipe

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.

A perfect poutine is something to strive for, but I don't kid myself thinking that more than a small handful of you will really go so far as to make your own cheese curds, beef stock, and from-scratch fries. Thankfully, it's still possible to make great poutine in under an hour. If you don't have the time and patience to do my labor-intensive version, here's how to make a killer poutine without becoming a cheesemaker.

The Curds

Cheese curds overflowing a bag on a wooden cutting board.

Serious Eats / Joshua Bousel

Unless you have a source for uber-fresh—I'm talking made the same day—cheese curds, you'll have to give up the idea of a poutine with curds that deliver that ideal squeaky texture. Instead, the next best things are cheddar cheese curds made farther in advance, which are readily available, including online.

Since these are not same-day fresh, they usually have a slight sharpness to them, although they're still milder and softer than cheddar. In a pinch though, you can use a young, mild cheddar crumbled into bite-size chunks.

The Gravy

To me, giving up the homemade stock is the quick poutine's biggest sacrifice. Canned stocks, in particular beef stock, aren't nearly as good as homemade. Store-bought beef stock is often too beefy, too bland, too salty, or too artificial tasting. To combat bad beef stock, I decided to do a 2:1 blend of beef to chicken stock, thickening it with a roux and stirring in fish sauce and soy sauce to add a savory depth. A splash of rice vinegar gives the tanginess it needs.

The Fries

Fishing out fries from the frying pan with a spider.

Serious Eats / Joshua Bousel

If you're making homemade fries, there's really no shortcut: You should rinse and double-fry them for best results. If you really want to avoid frying, the easiest thing to do is buy a bag of freezer-aisle French fries and heat them in your oven.

Another option (though, admittedly, a little crazy) is fill a Thermos with the hot gravy, grab your bag of cheese curds, and go load up a plate of plain fries at your favorite spot (just make sure the establishment is okay with you doctoring the food that much). I know you may be tempted to order the fries for delivery, but fries that have sat for too long become soggy, an absolute no-no for poutine.

The Assembly

With all the ingredients in place, the assembly goes like this: Pile the fresh fries into a shallow bowl or plate, top generously with room temperature cheese curds, then ladle on the hot gravy.


Serious Eats / Joshua Bousel

It all comes down to your priorities. If only the absolute best poutine will do, follow my perfect poutine recipe and get ready for it to take some time. If you're willing to sacrifice a small amount of quality in favor of speed, you won't be disappointed with this version.

April 2015

Recipe Details

Quick and Easy Poutine Recipe

Active 60 mins
Total 60 mins
Serves 4 to 6 servings

A tasty poutine, but without the simmering, frying, and curd-making.


  • 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.

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

    Ladling hot gravy onto a plate of fries and cheese curds.

Read More

Nutrition Facts (per serving)
421 Calories
31g Fat
18g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 421
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 82%
Cholesterol 81mg 27%
Sodium 1117mg 49%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 18g
Vitamin C 1mg 7%
Calcium 443mg 34%
Iron 1mg 5%
Potassium 394mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)