Quebec Poutine

There's nothing quite like stumbling into a corner dépanneur in Victoriaville at 2 AM and discovering they've got fresh cheese curds squeaking against your teeth and gravy so rich it makes you question every life choice that led you away from Quebec. Poutine isn't just food—it's a cultural experience that belongs to the streets, the hockey rinks, and the late-night cravings of central Quebec.

Sure, you can grab poutine from any corner kiosk from Montreal to Trois-Rivières, and honestly, that's often where it's best. But sometimes homesickness hits, or you just want to play around in your kitchen with something that's guaranteed to make you happy. This is for those moments.

Ingredients

🍟 2 lbs russet potatoes, cut into thick fries
🧈 2 tbsp vegetable oil (for frying)
🧀 1½ cups fresh cheese curds (the squeakier, the better)
🥄 3 tbsp butter
🌾 3 tbsp all-purpose flour
🍖 2 cups beef stock (or chicken stock)
🧅 1 tbsp Worcestershire sauce
🧂 Salt and black pepper to taste

For the Chicken & Peas Variation:

🍗 1 cup cooked chicken, shredded
🟢 ½ cup green peas, cooked

Instructions

Get those fries right first. Cut your potatoes into thick wedges—none of that shoestring nonsense. Soak them in cold water for 30 minutes if you've got time; it helps with the crispiness. Pat them completely dry.

Double-fry for the win. Heat oil to 325°F and fry the potatoes for 4-5 minutes (they'll look pale and sad). Remove and drain. Crank the heat to 375°F and fry again for 2-3 minutes until golden and crispy. This is the secret to fries that won't get soggy under all that gravy.

Make the gravy while the fries drain. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until it smells nutty. Slowly add the stock, whisking constantly to avoid lumps. Add Worcestershire sauce and simmer until thickened, about 5-7 minutes. Season with salt and pepper.

Assembly is everything. Put the hot fries in a serving dish. Scatter the cheese curds over top while the fries are still steaming—you want that cheese to start melting slightly. Pour the hot gravy over everything and serve immediately.

Variations

Chicken & Peas Poutine: Add the shredded chicken and cooked peas on top of the cheese curds before adding gravy. It's like a deconstructed pot pie that somehow makes perfect sense.

Store-bought shortcuts: Look, if you're not making your own fries, grab some thick-cut frozen ones. For gravy, there's no shame in using a good packet mix—just doctor it up with some Worcestershire and maybe a splash of wine.

Serving Notes

Poutine is meant to be eaten immediately, while everything is still hot and the cheese is doing that perfect half-melted thing. It's messy food that demands to be shared, preferably with people who won't judge you for going back for seconds.

The cheese curds are non-negotiable—they should squeak when you bite them. If you can't find fresh ones, honestly, just wait until you can. It's not the same dish without that squeak.

This recipe serves 4 as a side, or 2 very hungry people as a main. Which, let's be honest, is usually how poutine gets eaten anyway.