American Tries Poutine for First Time

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American Tries Poutine for First Time Super Hungry? Jump to the Recipe

Listen up Americans. Put down your ketchup and listen to what I have to say: Poutine. Why isn't this on more menus? Seriously, eh? We're letting Canada have all the fun!

While I may have never actually tried authentic poutine from Canada, I've seen Canada from a distance before, so I feel like that entitles me to say I know how to make it (in true American fashion). But in all seriousness, I wish I would have learned about poutine when we were on the American-Canadian border or else I would have sought it out during our visit to Niagara Falls this past summer.

For now, I'm putting the legit poutine from Canada on the "foods I must try before I die" list. For now, I must settle for making it myself in my own kitchen. With how good this stuff is just from trying it at home, however, I can only imagine the real deal from a greasy cantine is truly something great.

If you've been wondering this whole time what exactly poutine is, it's merely French fries, beef gravy, and cheese curds. Don't let the words "cheese curds" through you off, though, especially if you've never had them - I personally never knowingly tasted cheese curds until I made this dish and honestly, they were awesome! Imagine a sweeter, tangier, and somewhat soft cheddar cheese. That's what cheese curds taste like.

Start by chopping the potatoes into fries. I used a squaring method, where I first cut off the sides so I had a rectangular cube of potato, then chopped the sides and center into strips.

I prefer to leave the skin on the potatoes too, mostly because I really hate peeling potatoes. As long as they are nice and clean, I'm good with skin on.

I used my Fry Daddy deep fryer to fry up my potatoes. If you don't have a fryer, a large pot with two or three inches of oil in it will suffice. I recommend a heat temperature of at least 375 F for a nice and crispy fry. Alternatively, if you don't have any large pots of oil or fryers about, you can always spray the potato fries with cooking spray oil and bake them at 425 F for thirty to forty minutes.

Remove the crispy fries and set on a paper towel to remove any excess oil. Sprinkle with salt and pepper. If you have to make your fries in batches, like I did, while you are cooking the last batch of fries, heat up the gravy either in the microwave or on the stove until it is just heated through.

Break up the cheese if using large curd and sprinkle it over the fries. Top with the hot beef gravy.

Then say "Oh Canada!" because you just made yourself some poutine!

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Easy Poutine

  • Number of Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 21 minutes
American Tries Poutine for First Time


  • 4 russet potatoes, washed & chopped into frites
  • 2 cups beef gravy OR brown gravy
  • ½ cup cheddar cheese curds

Mouth Feel


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  1. Wash and dry the potatoes thoroughly and peel if desired. Chop the potatoes into fries.
  2. Heat a large pot of oil or a deep fryer to 375 F. Place the fries in the oil and cook for 10-15 minutes, or until browned and crispy.
  3. Remove the fries from the hot oil and onto a plate lined with a paper towel to remove excess oil. Sprinkle with salt and pepper, to taste.
  4. Warm the beef gravy in the microwave or in a pot on the stove while the fries are cooking. Heat until just bubbling.
  5. Crumble any large cheese curds. Spread the curds through layers of fries. Pour the hot gravy over the top of the fries and curds. Serve immediately and enjoy, eh!

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