Golden, crispy thick-cut fries. Fresh squeaky cheese curds. Rich, silky gravy. Three simple ingredients come together to create one of Canada’s most iconic comfort foods.
Poutine was born in rural Québec during the late 1950s, where several small-town restaurants claim to have invented it. However it began, the combination quickly became a national favourite, eventually finding its way onto menus everywhere from roadside diners to fine dining restaurants.
The secret to exceptional poutine isn’t fancy ingredients – it’s using the right ones. Crisp, fluffy fries, freshly made cheese curds that gently soften (rather than melt), and a deeply savoury gravy are what give this humble dish its legendary status.
Here in New Zealand, fresh cheese curds from Curds First make it wonderfully easy to recreate an authentic Canadian poutine at home.
Serves: 4
Preparation: 20 minutes (plus soaking time)
Cooking: 30 minutes
Ingredients
Fries
- 1kg Agria potatoes, cut into thick-cut fries
- Vegetable or canola oil, for frying
- Sea salt
Gravy
- 2 tbsp butter
- 2 tbsp plain flour
- 500ml good-quality New Zealand beef stock
- 250ml chicken stock
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Freshly ground black pepper
To finish
- 250g–300g fresh Curds First Cheese Curds, torn into bite-sized pieces
Method
1. Prepare the fries
Choose your cooking method: Deep-fry for the traditional Canadian experience, or use an air fryer for a lighter version that’s every bit as satisfying.
For deep-frying: Place the cut potatoes into cold water for at least 30 minutes. This removes excess starch and helps create wonderfully crisp fries. Drain thoroughly and pat completely dry.
Heat oil to 140°C and fry the potatoes in batches for 5-6 minutes until softened but still pale. Remove and drain.
Increase the oil temperature to 180°C and fry again for 2-3 minutes until crisp and deeply golden. Sprinkle lightly with sea salt.
For air frying: After soaking and drying the potatoes, toss them with 1-2 tablespoons of vegetable or canola oil. Cook in an air fryer at 200°C for 20-25 minutes, shaking the basket every 5-7 minutes, until the fries are crisp and beautifully golden.
2. Make the gravy
While the fries are cooking, melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 2 minutes until lightly golden.
Gradually whisk in the beef and chicken stocks until smooth. Stir in the Worcestershire sauce and Dijon mustard, then simmer gently for around 10 minutes until the gravy thickens enough to coat the back of a spoon.
Season generously with freshly ground black pepper.
3. Assemble immediately
Pile the hot fries onto warmed serving plates or bowls.
Scatter generously with the fresh Curds First Cheese Curds, then immediately spoon over the piping hot gravy. The curds should soften slightly while still retaining their famous ‘squeak’.
Serve immediately while everything is hot.
Meet Curds First
The secret to authentic Canadian poutine
Ask any Canadian and they’ll tell you: real poutine starts with fresh cheese curds.
Unlike grated cheese, fresh curds don’t completely melt. Instead, they gently soften under the hot gravy while keeping their signature ‘squeak’ – the unmistakable texture that defines authentic poutine.
Made right here in New Zealand using fresh local milk, Curds First cheese curds make it easy to recreate one of Canada’s most beloved comfort foods in your own kitchen.
Whether you’re serving classic poutine, adding them to salads, or simply enjoying them as a snack, these fresh curds deliver a deliciously authentic taste experience.
Beyond the Classic
Once you’ve mastered traditional poutine, try adding slow-cooked pulled beef, smoked brisket, roast chicken, sautéed mushrooms or caramelised onions. In Canada you’ll even find lobster poutine in the Maritimes and duck confit poutine in Québec – but ask most Canadians and they’ll tell you that nothing beats the simple, original version.
