How To Make Poutine

A classic Canadian dish come to life.
How To Make Poutine

When it comes to food, there's nothing on this earth quite like poutine. You know it, I know it, and the rest of the world knows it. I mean, unless you've never tried a poutine. In which case, you need to get on that. Like, right now. Today. ASAP.

Why? Because a poutine is like the universe's gift to humans. It's got everything a delicious dish should: deliciously crisp french fries, squeaky and tasty cheese curds (!), and enough tasty gravy to drown every single one of your problems.

But a fully constructed poutine might not be super available where you are right now. Or maybe the nearest poutine spot is a bit of a walk away. Or, hey, maybe you want to try and make this essential dish on your own.

No matter what the case may be, if you're trying to figure out how to make a poutine by yourself, then don't worry. I've got your back - and, as you'll see, it's easier than you think to achieve complete and total food euphoria.

Step One: Decide what kind of poutine you're going to make.

A classic poutine is french fries, cheese curds, and gravy. But the beauty about this dish is that it's super versatile. You can make yourself a classic poutine, or add in some bacon, some macaroni and cheese, some guacamole, or even a splash of maple syrup.

As long as the three key elements are there (potatoes, cheese, and gravy), you can get as crazy as you want with it. It's your poutine, after all!

Step Two: Select your fries.

So the great thing about this is that you can basically pick any type of potato you want. Feeling like a super basic straight-cut? Good! Want to jazz things up with tater tots? Good! It's all good in the world of the poutine.

And keep in mind that while fresh, hand-cut fries are better, using frozen fries is just as good. Go wild (or not!), it's your party. Or poutine. Or... poutarty? (Nope, that was terrible).

Step Three: Cook 'em.

Your fries need to be crisp and tasty on the outside, but fluffy and moist on the inside.

I A poutine uses fries as its base, and is layered with heavy gravy and cheese. If the fries are too mushy, your poutine will fall apart in front of your eyes. If your potatoes are too crisp, it will not be a good time.

And if the fries are burnt? Actually, I won't continue. I don't even want to think about how terrible that'll be.

Step Four: Choose your cheese.

The absolute best cheese for poutine? Fresh (ultra fresh!), squeaky cheese curds.

But if you can't get your hands on some cheese curds, then pizza mozzarella is your best bet. It's got a similar consistency when melted, although not exactly the same flavour.

If you want to get creative, you can combine a whole bunch of cheeses to make one cheesetastic poutine. My personal recommendations? Cheese curds, brie, and Emmental. But it's all up to you!

Step Five: Prep your toppings.

Remember how the first step was to decide what kind of poutine you want? Well, this is where it all ties in. If you're making a bacon poutine, now's the perfect time to start cooking your bacon; if you're doing a whole guacamole type thing, then now's the time to start prepping that, too.

If you're going simple with it, then feel free to move right along to the next step...

Step Six: Get your gravy ready.

If you're making the gravy from scratch, it takes about 15 minutes and a whole lot of ingredients to perfect. Poutine gravy is typically either made from chicken or beef stock, cornstarch, flour, butter, and seasoning; it's actually relatively simple to make, but it might be a little time-consuming.

If you can, get your hands on a pre-mixed poutine sauce. It's easy, quick, and just as awesome

Step Seven: Assemble!

Once your fries are ready, pop them into a bowl. Then add your cheese, and then your toppings (if any).

Whatever you do, do not add in your gravy first or second. Although you have a lot of leeway when making a poutine, one golden rule absolutely has to be respected...

Step Eight: Add your gravy last.

Literally, this is the most important part in your poutine adventure. (Poutventure? Nope, that one was bad, too).

The trick here is adding the tasty, bubbling hot gravy last, so that it melts most of the cheese and mixes in with the toppings, while coating the fries and not sinking to the bottom.

Seriously. You can do a lot of things to a poutine, but just don't add in the gravy first or second. It goes on top of everything. Like a blanket of sheer happiness.

Step Nine: Enjoy!

Congratulations, friend! You've made yourself a poutine... now grab a fork, and prepare to enjoy! (Sharing optional. In fact, just keep this one all for yourself. No one would blame you).