10 Poutine Recipes: Exploring Canada’s Iconic Dish

Dive into the delicious world of poutine with these 10 poutine recipes, exploring variations on Canada’s iconic dish. From the classic French fries, cheese curds, and gravy combination to exciting and innovative twists, this collection of poutine recipes will satisfy every craving and help you master the art of creating this Canadian culinary masterpiece. Get ready to experience the ultimate comfort food with these must-try poutine creations.

Crispy Eggplant Steaks with Poutine Gravy and Fries

This recipe transforms humble eggplants into delicious, crispy steaks, served with classic poutine elements: crispy fries and rich mushroom gravy. A vibrant summer salad adds a refreshing touch. This recipe makes a substantial and satisfying meal, perfect for a weeknight dinner or a weekend treat.

Ingredients

For the Eggplant Steaks:

• 2 large Black Beauty eggplants (about 1 pound each)
• 4 large eggs (or aquafaba)
• 4 cups breadcrumbs
• 1 teaspoon white pepper per eggplant slice
• Flaked sea salt
• Granulated garlic powder
• Sweet paprika powder

For the Poutine Gravy:

• 1 mushroom bouillon cube (vegan)
• 1 cup water
• 2 chopped brown mushrooms
• 1 tablespoon unsalted cashew butter (or dairy butter)
• 1 tablespoon all-purpose flour
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water

For the Fries:

• 16 yellow potatoes (about ½ pound each)
• Olive oil spray
• Flaked sea salt

For the Salad:

• Butter lettuce
• 2 ripe tomatoes
• ½ red onion
• ½ sweet red pepper
• 2 slices avocado
• 1 lime
• Habanero hot sauce (optional)

Instructions

Prepare the Eggplant: Slice the eggplants horizontally into ½-inch thick steaks (¾-inch for the end pieces). Soak in salted water for about 30 minutes to remove bitterness. Pat dry. Season with white pepper, garlic powder, and paprika.

Make the Poutine Gravy: In a small saucepan, brown the chopped mushrooms and flour in butter. Add water and bouillon cube, bring to a boil, and stir until dissolved. Thicken with the cornstarch slurry. Keep warm.

Prepare the Fries: Cut the potatoes into ½-inch fries. Soak in water for 30 minutes to remove starch. Drain and pat dry. Toss with olive oil spray and air fry at 450°F for 30 minutes. Season with salt.

Prepare the Salad: Arrange lettuce on plates and top with sliced tomatoes, red onion, red pepper, avocado, and a squeeze of lime. Add habanero sauce, if desired.

Bread and Cook the Eggplant: Dip each eggplant slice in beaten egg, then breadcrumbs, then egg again, and finally breadcrumbs again. Air fry at 350°F for 20 minutes, flipping halfway through. Season with salt.

Assemble and Serve: Place the crispy eggplant steaks on plates alongside the fries. Pour poutine gravy over the fries and serve extra gravy on the side for dipping. Serve with the fresh summer salad.

Easy California Farm-Style Poutine Gravy

This recipe provides a simple and delicious gravy perfect for poutine, using readily available ingredients and basic cooking techniques. It offers a flavorful base that can be customized to your preference with different broth options.

Ingredients

• 2 cups broth (mushroom, chicken, turkey, beef, or shrimp)
• Pan drippings (optional)
• 6 tablespoons butter, lard, or margarine
• 3 tablespoons all-purpose flour
• 1 teaspoon cornstarch
• 3 tablespoons water
• Pepper to taste

Instructions

1. Prepare the Broth: In a glass measuring cup, dissolve the bouillon cube in 2 cups of boiling water. You can do this quickly in the microwave for about 2 minutes. Stir well to ensure the cube is fully dissolved.

2. Melt the Fat: Over low heat, melt the butter, lard, or margarine in a saucepan. If you have pan drippings from roasted meat, add them to the pan for extra flavor. Scrape the bottom of the pan to loosen any browned bits.

3. Make the Roux: Add the all-purpose flour to the melted fat. Stir constantly and cook until the mixture turns a light golden brown. This creates a roux, which will thicken the gravy.

4. Combine and Thicken: Gradually whisk in the prepared broth to the roux, stirring continuously to prevent lumps. Bring the mixture to a gentle boil. In a separate small bowl, whisk together the cornstarch and cold water until smooth. Slowly drizzle the cornstarch mixture into the simmering gravy while whisking constantly. Continue to cook and stir until the gravy thickens to your desired consistency.

5. Season and Serve: Season the gravy with pepper to taste. Salt is not included in the ingredients list because broth often contains sodium, but you can add a pinch if needed. Serve the gravy hot over your favorite poutine or other dishes.

Estimated Cost: This budget-friendly gravy costs approximately $0.95 to make based on the estimated ingredient prices.

Easy Americanized Poutine

This recipe provides a simple and quick approach to enjoying a poutine-inspired dish. It utilizes readily available ingredients for a comforting and satisfying meal.

Ingredients

• Frozen potatoes of your choice (fries, tater tots, etc.)
• 1 large can of mushroom soup
• Milk (as instructed on the soup can)
• Frozen vegetables of your choice
• Shredded cheese

Instructions

1. Prepare the potatoes: Bake or fry your chosen frozen potatoes according to package directions until golden and crispy.
2. Make the gravy: In a saucepan, combine the mushroom soup and the recommended amount of milk (usually a can full). Stir well to combine.
3. Add the vegetables: Incorporate your chosen frozen vegetables into the soup mixture. Cook over medium heat until the gravy simmers and the vegetables are heated through.
4. Assemble the poutine: Place the cooked potatoes on a serving plate. Generously ladle the hot vegetable and mushroom gravy over the top.
5. Finish and serve: Sprinkle a layer of shredded cheese over the gravy-covered potatoes. Serve immediately while hot and enjoy!

Loaded Potato Poutine

This recipe elevates classic poutine with flavorful additions. We’ll combine crispy french fries with a rich mushroom gravy, crumbled feta, and melted mozzarella. A sprinkle of chives and red pepper adds a final touch of freshness and color.

Ingredients

• 300g French Fries (14×4 size)
• 100g Mushrooms
• 80g Feta Cheese
• 40g Demi-Glace Powder
• 40g Mozzarella Cheese
• 10g Chives
• 20g Red Pepper

Instructions

1. Prepare the mushroom gravy (recipe not included, but readily available online). Cook the french fries until golden and crispy. Place the fries in a serving dish or oven-safe skillet. Pour the prepared mushroom gravy over the fries.
2. Crumble the feta cheese over the gravy-covered fries. Sprinkle the mozzarella cheese on top. Gratinate the poutine under a salamander or broiler until the mozzarella is melted and bubbly.
3. Garnish with finely chopped red peppers and chives.

Enjoy your delicious and easy-to-make loaded potato poutine!

Creamy Mushroom Gravy for Poutine

This recipe provides a simple and delicious way to make creamy mushroom gravy, perfect for topping your poutine.

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion, chopped
• 1/4 cup sherry
• 2 cups chicken stock
• 180g mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 tbsp butter
• Salt and pepper to taste
• Potato french fries

Instructions

1. Sauté the Onion: Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté for 1-2 minutes until softened.
2. Brown the Mushrooms: Add the sliced mushrooms to the pan and sauté until they are browned and have released their moisture.
3. Reduce the Sherry and Stock: Pour in the sherry and cook until it almost evaporates. Then, stir in the chicken stock and simmer until it reduces to 1 cup, approximately 10 minutes.
4. Make a Slurry: In a separate bowl, whisk together the flour and 1/3 cup of the cooked, reduced chicken stock until smooth. This creates a thickening agent called a slurry.
5. Thicken the Gravy: Add the flour mixture to the pan. Bring the mixture back to a boil, then reduce the heat and simmer for 2 minutes, or until the gravy has lightly thickened.
6. Finish the Gravy: Remove the pan from the heat. Stir in the butter, salt, and pepper to taste. The butter adds richness and flavor.
7. Assemble the Poutine: Generously pour the mushroom gravy over a bed of crispy french fries.
8. Serve: Serve the poutine immediately while it’s hot and enjoy!

Easy Cheesy Poutine

This recipe offers a simple and satisfying take on the classic poutine, using readily available ingredients and a clever trick for crisping fries without special equipment. Get ready for a taste of cheesy, gravy-laden goodness!

Ingredients

• 1 large bag of thick-cut steak fries (thin fries won’t hold up)
• Brown gravy (jarred or packet)
• Velveeta cheese (block or slices)
• Salt and pepper to taste
• 1 large sheet of aluminum foil

Instructions

1. Crisp the Fries: Crumple a large sheet of aluminum foil and place the fries on top. This creates air pockets for extra crispy fries! Season with salt and pepper. Bake according to package directions, ensuring they are nice and crispy.

2. Prepare the Gravy: Heat your brown gravy. Make extra for dipping – trust us on this one!

3. Melt the Cheese: Heat the Velveeta cheese in the microwave until smooth and melted. Mini blocks are a great option for freshness.

4. Assemble the Poutine: Lightly drizzle the hot gravy over the crispy fries, then generously top with the melted Velveeta cheese.

5. Serve and Enjoy: Serve immediately with a side of the extra hot gravy for dipping. You can garnish with fresh or dried parsley for a touch of color. Enjoy!

Loaded Extreme Poutine

This recipe takes poutine to the next level with layers of flavor and texture. Get ready for a truly decadent experience with crispy fries, savory bacon, creamy cheeses, and a rich, flavorful gravy.

Ingredients

• 1 bag of frozen french fries
• 1 bag of shredded cheese (e.g., mozzarella)
• 1/2 block of feta cheese, crumbled
• 2 packs of turkey gravy (season to taste)
• 1/2 pack of bacon
• 1/2 a large container of cottage cheese

Instructions

1. Prepare the Gravy: In a saucepan, heat the turkey gravy. When it starts to thicken, add the cottage cheese and crumbled feta cheese. Stir to combine and let simmer while you prepare the other ingredients.

2. Cook the Bacon and Fries: Cut the bacon into small pieces and cook until crispy. Simultaneously, cook the french fries according to package directions (baking or frying is recommended for extra crispiness).

3. Layer the Poutine: In a casserole dish, create a base layer with the cooked french fries.

4. Add the Bacon: Sprinkle the crispy bacon pieces evenly over the fries.

5. Add the Shredded Cheese: Cover the bacon layer with the shredded cheese.

6. Pour the Gravy: Generously pour the cheese and cottage cheese infused gravy over the entire dish.

7. Bake (Optional): For an extra melty, bubbly finish, bake the poutine in a preheated oven at 500°F (260°C) for no more than 5 minutes. Watch carefully to prevent burning.

The Ultimate Guide to Authentic Canadian Poutine

This recipe provides a simple and delicious way to experience the classic Canadian dish: poutine. With just three key ingredients, you can create this comforting and flavorful meal in minutes.

Ingredients

• Fresh Cheese Curds: The squeakier, the better!
• Natural Cut French Fries: Crispy and golden brown.
• Rich Brown Gravy: Hot and flavorful.

Instructions

1. Layer the ingredients: Begin with a bed of hot, crispy french fries. Sprinkle generously with fresh cheese curds. Ladle the hot brown gravy over the fries and curds, ensuring the cheese begins to melt slightly.

2. Serve immediately: Poutine is best enjoyed fresh and hot. Dig in and experience the magic of this Canadian staple!

Crispy Potato Taco Poutine

This recipe puts a fun, Tex-Mex spin on classic poutine by combining crispy fried potatoes with seasoned ground beef, cheese, green onions, gravy, and a dollop of sour cream.

Ingredients

• 1 lb Ground Beef
• 1 envelope Taco Seasoning
• ¾ cup grated Cheddar Cheese
• ¼ bunch Green Onion
• 1 envelope Packaged Gravy
• 3 tbsp Sour Cream
• 5 Potatoes
• 3 cups Oil (for frying)

Instructions

1. Prepare the Ingredients: In a large bowl, fill halfway with water. Slice the potatoes into ½-inch thick rounds and place them in the water to prevent browning. Grate the cheddar cheese and chop the green onions. Set aside the sour cream in a small dish.

2. Cook the Ground Beef: In a frying pan, brown the ground beef over medium-high heat. Once cooked, add the taco seasoning according to package directions.

3. Prepare the Gravy: While the beef is cooking, prepare the gravy according to package directions.

4. Fry the Potatoes: Heat the oil in a deep fryer or large pot to medium-high heat. Remove the potato slices from the water and thoroughly dry them with paper towels to prevent splattering. Carefully add the potatoes to the hot oil and fry until golden brown and crispy.

5. Assemble the Poutine: Layer the crispy fried potatoes on a serving platter or in individual dishes. Top with the seasoned ground beef, grated cheddar cheese, chopped green onions, and a generous drizzle of gravy. Finish with a dollop of sour cream.

Crispy Potato Waffle Poutine

This recipe elevates classic poutine by using crispy potato waffles as a base. Get ready for a delicious and satisfying meal.

Ingredients

• 7 potatoes
• 1 batch of your favorite gravy
• Cheese curds or shredded mozzarella cheese

Instructions

1. Plan Ahead: The potatoes need to be cold before going into the waffle iron, so factor in cooling time.

2. Prepare the Potatoes: Peel the potatoes and boil or steam them until fork-tender.

3. Multitask: While the potatoes are cooking, prepare your gravy, shred your cheese (if using mozzarella), and gather your cheese curds. This is a great time to relax and have a beverage.

4. Smash the Potatoes: Thoroughly smash the cooked potatoes. Do not add butter or milk! Season generously with salt. Aim for a smooth consistency, unlike chunky mashed potatoes.

5. Chill and Preheat: Ensure the smashed potatoes are cold. Preheat your waffle iron.

6. Waffle Time: Spoon the cold smashed potatoes into the preheated waffle iron and close it. The cooking time will be longer than traditional waffles. Avoid opening the waffle iron for the first few minutes to prevent sticking. They’re done when golden brown and crispy. Pro Tip: Use your sense of smell to gauge doneness.

7. Assemble the Poutine: Generously top the potato waffles with cheese curds or shredded mozzarella and ladle hot gravy over everything. The waffle pockets will perfectly hold the cheese and gravy. Enjoy!

History of Poutine

Poutine, a dish now synonymous with Canadian cuisine, has surprisingly humble and relatively recent origins. While the exact genesis is debated, its birthplace is undeniably the province of Quebec, with several small towns vying for the title of poutine’s creator. The most commonly accepted story places its birth in the late 1950s, specifically around 1957, in the town of Warwick, Quebec. Restaurant owner Fernand Lachance is often credited with first combining fresh-cut french fries, cheese curds, and gravy, at the request of a customer who wanted all three items mixed together. Lachance reportedly exclaimed “Ça va faire une maudite poutine!” which roughly translates to “It’s going to make a damn mess!” The name, likely derived from a colloquial term for “mess,” stuck.

Throughout the 1960s and 70s, poutine remained a largely regional dish, popular primarily in rural Quebec. It was often viewed as a working-class meal, or something enjoyed after a night out. The addition of cheese curds was key, as their squeakiness became a hallmark of authentic poutine. During this period, variations started to appear, solidifying its evolving nature. In the 1980s, poutine started to gain wider recognition across Canada, with major fast-food chains even adding it to their menus. This helped propel it into the national consciousness, transforming it from a regional curiosity into a true Canadian icon.

Today, poutine can be found throughout Canada and has even started to gain international recognition. From its humble beginnings as a mix of three simple ingredients, it has evolved into a culinary phenomenon, with countless variations featuring gourmet cheeses, artisanal gravies, and a wide array of toppings. While its origins may still be a point of friendly contention among Quebecois towns, one thing remains certain: poutine’s journey from a “messy” dish to a beloved Canadian staple is a remarkable story of culinary evolution.

Nutritional Content and Benefits of Poutine

Let’s be honest, poutine isn’t known as a health food. It’s a delicious indulgence, a comfort food classic. Its core ingredients – fries, cheese curds, and gravy – are largely composed of carbohydrates and fats. The fries contribute carbohydrates and some potassium, while the cheese curds offer calcium and protein. The gravy, often made with beef or chicken broth, adds sodium and fat. Therefore, poutine is calorie-dense and high in saturated fat, sodium, and carbohydrates.

While poutine doesn’t offer a significant amount of vitamins and minerals, it can provide a quick source of energy due to its carbohydrate content. This can be beneficial after strenuous physical activity or when needing a quick boost. Furthermore, the calcium from the cheese curds contributes to bone health, and the protein aids in muscle repair and growth. However, it’s crucial to enjoy poutine in moderation as part of a balanced diet.

It’s also worth noting that the nutritional content can vary depending on the specific ingredients and portion size. For example, using thicker-cut fries or adding toppings like meat or vegetables can significantly alter the nutritional profile.

Tips for Choosing Quality Potatoes

Choosing the right potatoes is crucial for perfect poutine. Avoid potatoes with sprouts or green spots, as these indicate potential toxicity. Look for firm, smooth potatoes that are free of cuts and bruises.

The best potatoes for poutine are starchy varieties like russet or Idaho. These potatoes have a high starch content which results in a fluffy interior and crispy exterior when fried. Starchy potatoes will absorb less oil, leading to a less greasy final product.

Consider the size and shape of your potatoes as well. Uniformly sized potatoes will cook evenly, ensuring that all your fries are perfectly done. While shape is less critical, longer potatoes are generally easier to cut into consistent fry shapes.