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Classic Québec poutine

Crispy french fries with soft insides and melty cheese curds, all smothered in a rich beef gravy—nothing can beat this easy to whip up classic Quebec poutine.




  • 6 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 1L beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ground black pepper
  • 1 teaspoon garlic powder
  • Pinch of cayenne


  • 2 cups frozen french fries of your choice
  • 1 cup cheese curds



  1. In a sauté pan on medium heat, melt butter, add all-purpose flour, and whisk together until the two combine and form a thick paste-like consistency (about 4-5 minutes).
  2. Add in beef stock and continue to whisk the flour and butter mixture until it melts into the beef stock. Add in the Worcestershire sauce, ground pepper, garlic powder, and cayenne. Bring to a boil, then lower to a simmer and allow it to thicken until it coats a spoon (about 15 minutes). Continue to whisk to ensure a creamy consistency. Remove from the heat, season with salt if necessary. Reserve and keep warm.



  1. Preheat the oven to 450 degrees.
  2. On a baking sheet place the french fries and bake for about 15-20 minutes or until golden brown. Once finished cooking, transfer to a bowl and season with salt and pepper.
  3. Add the cheese curds over the hot french fries, and then add a couple of ladles of the gravy to cover the fries. Make sure the sauce is extremely hot to help melt the cheese. Tip: Leave the edges without any sauce, that way you can have french fries with and without sauce.


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