20 Delicious Poutine Recipes for Every Occasion

Craving the ultimate comfort food? Look no further than poutine—the glorious Canadian classic that’s crispy fries, squeaky cheese curds, and rich gravy in every bite. Whether you’re whipping up a quick weeknight dinner, hosting a game-day feast, or craving a seasonal twist, we’ve got 20 drool-worthy poutine recipes to satisfy every craving. Dig in—your taste buds are in for a treat!

Classic Canadian Poutine with Gravy and Cheese Curds

Kick back and get ready to dive into the ultimate comfort food that’s as fun to make as it is to eat. Classic Canadian Poutine with Gravy and Cheese Curds is the kind of dish that turns a regular Tuesday into a mini celebration, and honestly, who doesn’t need more of that?

Ingredients

• 2 large russet potatoes, cut into 1/2-inch thick fries
• 4 cups vegetable oil, for frying
• 1 1/2 cups beef gravy, homemade or store-bought
• 1 cup cheese curds, at room temperature
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep the potatoes: Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then pat them completely dry with a kitchen towel.
2. Heat the oil: In a deep fryer or large pot, heat the vegetable oil to 325°F over medium-high heat. Use a thermometer to keep an eye on the temperature.
3. First fry: Fry the potatoes in batches for about 5 minutes until they’re soft but not browned. Remove and drain on paper towels.
4. Increase heat: Turn up the heat to bring the oil to 375°F. This second fry will give your fries that golden, crispy exterior.
5. Second fry: Fry the potatoes again in batches for another 5 minutes or until golden brown and crispy. Drain and immediately season with salt and pepper.
6. Warm the gravy: While the fries are frying, warm the beef gravy in a small saucepan over low heat until it’s hot but not boiling.
7. Assemble the poutine: Pile the hot fries on a serving plate, scatter the cheese curds over the top, and pour the warm gravy all over. The heat from the fries and gravy will slightly melt the curds.

The magic of poutine is in the contrast—crispy fries, squeaky cheese curds, and rich, savory gravy coming together in every bite. Serve it straight up or with a side of pickles for a tangy twist.

Loaded BBQ Pulled Pork Poutine

So, you’ve decided to dive into the glorious mess that is loaded BBQ pulled pork poutine, huh? Buckle up, because this is the kind of dish that turns a regular Tuesday into a ‘let’s take a picture for the ‘gram’ kind of day.

Ingredients

• 2 cups pulled pork (pre-cooked, shredded)
• 1 cup BBQ sauce (your favorite brand)
• 4 cups frozen french fries
• 1 cup cheese curds
• 1/4 cup green onions (chopped)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat oven: Preheat your oven to 425°F. This ensures your fries get crispy, not soggy.
2. Toss fries: In a large bowl, toss the frozen french fries with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
3. Bake fries: Spread the fries in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. Warm pork: While the fries bake, warm the pulled pork with BBQ sauce in a saucepan over medium heat for 5-7 minutes, stirring occasionally.
5. Assemble poutine: Once the fries are done, layer them on a plate, top with warm BBQ pulled pork, cheese curds, and chopped green onions.
6. Let melt: Allow the heat from the fries and pork to slightly melt the cheese curds for about 2 minutes before serving.

The first bite is a symphony of crispy, melty, and smoky flavors with a hint of sweetness from the BBQ sauce. Try serving it with a side of pickled jalapeños for an extra kick!

Vegetarian Mushroom and Herb Poutine

Unbelievable as it may sound, this Vegetarian Mushroom and Herb Poutine is about to become your new comfort food obsession. It’s got all the gooey, savory goodness of the classic, but with a fresh twist that’ll make your taste buds dance.

Ingredients

• 2 cups vegetable oil (for frying)
• 4 large russet potatoes, cut into 1/2-inch thick fries
• 1 tbsp salt (for seasoning fries)
• 2 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 cup cheese curds
• Salt and pepper to taste

Instructions

1. Prep the fries: Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the potato batches until golden brown, about 5 minutes per batch. Drain on paper towels and season with salt immediately.
2. Sauté mushrooms: In a large skillet over medium heat, melt butter. Add mushrooms, garlic, thyme, and rosemary. Cook until mushrooms are golden, about 5 minutes.
3. Make the gravy: Sprinkle flour over the mushrooms, stirring to coat. Gradually add vegetable broth, stirring constantly until the gravy thickens, about 3 minutes. Season with salt and pepper.
4. Assemble the poutine: Place fries on a serving dish, top with cheese curds, and pour the hot mushroom gravy over the top. Let sit for a minute to melt the cheese slightly.

The fries stay crispy under that rich, herby gravy, and the cheese curds get just melty enough to pull apart in the most satisfying way. Try serving it with a side of pickled jalapeños for an extra kick!

Buffalo Chicken Poutine with Blue Cheese Dressing

Craving something that’s a wild mashup of comfort food and game-day snacks? Let’s dive into making a Buffalo Chicken Poutine that’s loaded with crispy fries, spicy chicken, and a drizzle of homemade blue cheese dressing that’ll make you wanna do a happy dance.

Ingredients

• 2 cups cooked chicken, shredded (about 1 lb raw)
• 1/2 cup buffalo sauce
• 1 tbsp unsalted butter
• 4 cups frozen french fries
• 1 cup cheese curds
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup blue cheese, crumbled
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste

Instructions

1. Preheat oven: Set your oven to 425°F and line a baking sheet with parchment paper for the fries.
2. Bake fries: Spread the frozen french fries in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
3. Mix chicken: While the fries bake, toss the shredded chicken with buffalo sauce and butter in a skillet over medium heat until heated through, about 5 minutes.
4. Make dressing: Whisk together mayonnaise, sour cream, blue cheese, lemon juice, garlic powder, and onion powder in a bowl until smooth. Season with salt to taste.
5. Assemble poutine: Layer the crispy fries on a serving plate, top with the buffalo chicken, then sprinkle with cheese curds. Drizzle with the blue cheese dressing.

The first bite gives you that perfect crunch from the fries, followed by the spicy kick of the buffalo chicken, all cooled down by the tangy blue cheese dressing. Try serving it with extra buffalo sauce on the side for those who like it extra spicy!

Spicy Poutine with Chorizo and Jalapeños

Look, I know poutine is traditionally a Canadian thing, but let’s give it a spicy US twist that’ll make your taste buds dance. We’re talking crispy fries smothered in gravy, topped with melty cheese curds, spicy chorizo, and jalapeños for that extra kick. Trust me, it’s a game-changer.

Ingredients

• 1 lb frozen french fries
• 1/2 lb chorizo, casing removed
• 1 cup cheese curds
• 2 jalapeños, sliced
• 2 cups beef gravy
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Instructions

1. Preheat oven: Preheat your oven to 425°F and spread the frozen french fries on a baking sheet in a single layer.
2. Bake fries: Bake for 20-25 minutes until golden and crispy, flipping halfway through for even cooking.
3. Cook chorizo: While fries bake, heat olive oil in a skillet over medium heat. Add chorizo, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Sprinkle with smoked paprika and cayenne pepper.
4. Warm gravy: In a small saucepan, warm the beef gravy over low heat, stirring occasionally.
5. Assemble poutine: Once fries are done, transfer them to a serving dish. Top with cheese curds, cooked chorizo, and jalapeño slices.
6. Pour gravy: Drizzle the warm gravy over the top, allowing it to melt the cheese curds slightly.

The result? A glorious mess of crispy, creamy, spicy, and savory flavors that’s perfect for late-night cravings or game day. Try serving it with a cold beer to balance the heat.

Lobster Poutine with Creamy Seafood Sauce

Lobster poutine? Yeah, you heard that right. We’re taking Canada’s beloved fries-and-gravy mess and giving it a luxurious seafood twist that’ll make your taste buds sing. Perfect for when you’re feeling fancy but still want that comfort food hug.

Ingredients

• 1 lb frozen French fries (the crispy kind)
• 1 lb cooked lobster meat, chopped into bite-sized pieces
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup seafood stock
• 1/2 cup heavy cream
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup cheese curds (because real poutine demands it)
• Salt to taste (okay, fine, a little ‘to taste’ slipped in)

Instructions

1. Preheat oven: Crank it up to 425°F and bake those fries according to the package directions until they’re golden and crispy, about 20-25 minutes.
2. Make the roux: In a saucepan over medium heat, melt the butter, then whisk in the flour. Keep stirring for about 2 minutes until it’s golden and smells nutty.
3. Whisk in liquids: Slowly pour in the seafood stock and heavy cream, whisking constantly to avoid lumps. Bring to a simmer and let it thicken for 3-4 minutes.
4. Season the sauce: Stir in the smoked paprika, cayenne, and a pinch of salt. Taste and adjust if needed—this is your moment to shine.
5. Combine lobster and sauce: Gently fold the chopped lobster into the sauce, heating through for about 2 minutes. Don’t overdo it; lobster gets tough if cooked too long.
6. Assemble the poutine: Pile the crispy fries on a plate, scatter cheese curds on top, then ladle the lobster sauce over everything. Watch as the cheese gets all melty and glorious.

The result? A decadent mash-up where crispy fries meet tender lobster in a sauce that’s rich, slightly spicy, and utterly addictive. Serve it with a cold beer and a side of napkins—you’re gonna need ’em.

Breakfast Poutine with Eggs and Hollandaise

Guess what? We’re about to turn your breakfast game upside down with this ridiculously delicious Breakfast Poutine with Eggs and Hollandaise. Imagine crispy fries, gooey cheese curds, perfectly poached eggs, and that velvety hollandaise all coming together in one glorious dish. Yeah, it’s as amazing as it sounds.

Ingredients

• 2 cups frozen french fries
• 1 cup cheese curds
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 tbsp white vinegar

Instructions

1. Bake the fries: Preheat your oven to 450°F and spread the frozen french fries on a baking sheet. Bake for 20-25 minutes until golden and crispy, flipping halfway through.
2. Make the hollandaise: In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for 30 seconds, then slowly drizzle in the melted butter while blending until the sauce is thick and creamy.
3. Poach the eggs: Bring a pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup, then gently slide it into the water. Poach for 3-4 minutes for a runny yolk, then remove with a slotted spoon.
4. Assemble the poutine: Layer the baked fries on a plate, top with cheese curds, then the poached eggs. Drizzle generously with hollandaise sauce.

The magic here is in the contrast – the crispy fries against the melty cheese, the rich hollandaise cutting through it all, and that egg yolk oozing over everything. Try serving it with a side of hot sauce for an extra kick!

Smoked Brisket Poutine with Bourbon Gravy

Let me tell you about this game-changing dish that’s perfect for when you’re craving something indulgent yet surprisingly easy to whip up. Smoked Brisket Poutine with Bourbon Gravy is like the love child of a Texas BBQ and a Canadian diner, and trust me, it’s as glorious as it sounds.

Ingredients

• 2 lbs smoked brisket, shredded
• 4 cups frozen french fries
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1/4 cup bourbon
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 cup cheese curds

Instructions

1. Prep the fries: Bake the frozen french fries according to the package instructions until crispy and golden brown.
2. Make the roux: In a saucepan over medium heat, melt the butter, then whisk in the flour until smooth to create a roux. Cook for about 2 minutes until it turns a light golden color.
3. Add liquids: Slowly whisk in the beef broth, bourbon, and Worcestershire sauce, ensuring no lumps form. Bring to a simmer.
4. Season the gravy: Stir in the garlic powder, onion powder, salt, and pepper. Let the gravy simmer for 5 minutes until thickened, stirring occasionally.
5. Assemble the poutine: Layer the crispy fries on a serving dish, top with shredded brisket and cheese curds, then pour the warm bourbon gravy over everything.

The first bite is a symphony of textures—crispy fries, tender brisket, melty cheese curds, all smothered in that rich, slightly boozy gravy. Serve it up with extra napkins and maybe a cold beer on the side for the ultimate comfort food experience.

Poutine with Truffle Oil and Parmesan

So, you’re craving something indulgent, huh? Let me introduce you to a dish that’s like a hug for your stomach—Poutine with Truffle Oil and Parmesan. It’s the kind of meal that makes you forget about your diet and just enjoy the moment.

Ingredients

• 2 large russet potatoes, cut into 1/2-inch thick fries
• 2 cups cheese curds, room temperature
• 1 cup beef gravy, hot
• 2 tbsp truffle oil
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil, for frying

Instructions

1. Prep the potatoes: Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then pat dry thoroughly.
2. Fry to perfection: Heat vegetable oil in a deep fryer to 375°F. Fry the potatoes in batches until golden brown, about 5-7 minutes per batch. Drain on paper towels and season with salt and pepper immediately.
3. Layer with love: Pile the hot fries on a serving plate, scatter cheese curds evenly over the top, and pour hot beef gravy all over. The heat from the fries and gravy will slightly melt the curds.
4. Drizzle and dust: Finish with a generous drizzle of truffle oil and a sprinkle of grated Parmesan cheese for that umami kick.

The fries stay crispy under all that gravy, and the truffle oil adds a fancy twist that’ll make you feel like you’re dining in a gourmet restaurant. Serve it straight from the plate with a cold beer on the side for the ultimate comfort food experience.

Vegan Poutine with Cashew Cheese and Mushroom Gravy

Just when you thought poutine couldn’t get any better, here comes a vegan version that’ll knock your socks off. We’re talking crispy fries smothered in a rich mushroom gravy and topped with melty cashew cheese that’s so good, you won’t even miss the dairy.

Ingredients

• 4 large russet potatoes, cut into 1/2-inch thick fries
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup raw cashews, soaked overnight
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1/2 tsp thyme
• 1/2 tsp smoked paprika

Instructions

1. Preheat oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss fries: In a large bowl, toss the cut potatoes with 1/4 cup olive oil, salt, and black pepper until evenly coated.
3. Bake fries: Spread the fries in a single layer on the prepared baking sheet and bake for 30 minutes, flipping halfway through, until golden and crispy.
4. Blend cheese: While the fries bake, blend the soaked cashews, water, nutritional yeast, lemon juice, and garlic powder in a blender until smooth. Set aside.
5. Sauté mushrooms: Heat 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are soft and browned, about 5 minutes.
6. Make gravy: Sprinkle the flour over the mushrooms, stirring to coat. Gradually whisk in the vegetable broth, soy sauce, thyme, and smoked paprika. Bring to a simmer and cook until thickened, about 5 minutes.
7. Assemble poutine: Place the baked fries on a serving dish, drizzle with the cashew cheese, and top with the mushroom gravy.

The fries stay crispy under all that gravy, and the cashew cheese adds a creamy tang that’s just irresistible. Try serving this with a sprinkle of fresh parsley or green onions for a pop of color and freshness.

Poutine with Duck Confit and Red Wine Reduction

Craving something indulgent that’s a little fancy but totally approachable? Let’s dive into making Poutine with Duck Confit and Red Wine Reduction, a dish that’s all about crispy fries, tender duck, and a sauce that’ll have you licking the plate.

Ingredients

• 2 large russet potatoes, cut into 1/2-inch thick fries
• 1/2 cup duck fat, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 2 duck legs, confit
• 1 cup red wine
• 1/2 cup beef stock
• 1 tbsp unsalted butter
• 1 cup cheese curds
• 2 tbsp chopped fresh parsley

Instructions

1. Prep the fries: Toss the cut potatoes with melted duck fat, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Bake to perfection: Bake at 425°F for 30 minutes, flipping halfway through, until golden and crispy.
3. Shred the duck: While the fries bake, shred the duck confit meat into bite-sized pieces, discarding the skin if you prefer.
4. Reduce the wine: In a small saucepan, simmer the red wine and beef stock over medium heat until reduced by half, about 10 minutes. Whisk in the butter until glossy.
5. Assemble with love: Pile the hot fries on a plate, top with cheese curds, shredded duck, and a generous drizzle of the red wine reduction.
6. Garnish and serve: Sprinkle with chopped parsley for a fresh contrast to the rich flavors.

The fries stay miraculously crisp under the weight of the duck and sauce, while the cheese curds get just melty enough. Try serving this with a cold beer to cut through the richness—it’s a game-changer.

Sweet Potato Poutine with Maple Syrup Drizzle

Ever had one of those days where only something gloriously cheesy, slightly sweet, and utterly comforting will do? Well, buckle up, because we’re about to take your average poutine and give it a sweet potato twist with a maple syrup drizzle that’ll make you wanna write home about it.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/2-inch thick fries
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup cheese curds
• 1 cup beef gravy, warmed
• 2 tbsp pure maple syrup

Instructions

1. Preheat oven: Crank your oven up to 425°F and let it get nice and toasty while you prep the sweet potatoes.
2. Toss fries: In a large bowl, toss the sweet potato fries with olive oil, salt, black pepper, garlic powder, and smoked paprika until they’re evenly coated. Tip: Make sure each fry has some space on the baking sheet for maximum crispiness.
3. Bake fries: Spread the fries out on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
4. Assemble poutine: Pile the baked sweet potato fries onto a plate, scatter the cheese curds on top, and drizzle with warm beef gravy. Tip: The heat from the fries and gravy will slightly melt the cheese curds, creating that perfect poutine texture.
5. Drizzle maple syrup: Finish it off with a generous drizzle of pure maple syrup for that sweet and savory combo. Tip: A little goes a long way, so start with a tablespoon and add more if you like it sweeter.

The result? A dish where the crispy sweet potatoes meet the melty cheese curds and rich gravy, all tied together with a sweet maple kiss. Try serving it with a side of pickled jalapeños for an extra kick that cuts through the richness.

Poutine with Bacon and Caramelized Onions

Venture into the heart of comfort food with this twist on a classic that’ll have you forgetting all about your diet. Poutine gets a major upgrade with crispy bacon and sweet caramelized onions, making it the ultimate indulgence for those ‘treat yourself’ nights.

Ingredients

• 2 large russet potatoes, cut into 1/2-inch thick fries
• 4 strips of bacon, chopped into 1/2-inch pieces
• 1 large yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef gravy, warmed
• 1 1/2 cups cheese curds
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Prep the fries: Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then pat dry thoroughly.
2. Fry to perfection: Heat olive oil in a deep fryer to 375°F and fry the potatoes in batches until golden brown, about 5-7 minutes per batch. Drain on paper towels and season with salt and pepper.
3. Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
4. Caramelize the onions: In the same skillet, melt butter over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until golden and caramelized, about 20 minutes.
5. Assemble the poutine: Layer the hot fries on a serving plate, top with cheese curds, then drizzle with warm gravy. Scatter the bacon and caramelized onions on top, and garnish with parsley.

The magic happens when the gravy melts the cheese curds just enough, creating a gooey, savory mess that’s perfectly balanced by the sweetness of the onions and the crunch of the bacon. Serve it straight out of the skillet for that rustic, shareable vibe.

Poutine with Goat Cheese and Balsamic Glaze

Let me tell you about this poutine that’s about to rock your world — it’s like the classic Canadian dish went on a fancy date and came back with goat cheese and balsamic glaze. Trust me, it’s a game-changer.

Ingredients

• 2 cups frozen French fries
• 1 cup cheese curds, room temperature
• 1/2 cup goat cheese, crumbled
• 1/4 cup balsamic glaze
• 2 cups beef gravy, warm
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss fries: In a bowl, toss the frozen French fries with olive oil, salt, and black pepper until evenly coated.
3. Bake fries: Spread the fries in a single layer on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
4. Layer cheese: Once the fries are done, immediately top them with cheese curds and crumbled goat cheese, allowing the heat to slightly melt the cheeses.
5. Pour gravy: Drizzle the warm beef gravy over the cheese-covered fries, ensuring every bite gets some of that savory goodness.
6. Add glaze: Finish by drizzling the balsamic glaze over the top for that sweet and tangy kick that ties everything together.

The result? A poutine that’s crispy, creamy, and just the right amount of tangy. Serve it straight from the baking sheet for that ‘dig in with friends’ vibe, or plate it up fancy if you’re feeling extra.

Poutine with Curry Sauce and Paneer Cheese

Just when you thought poutine couldn’t get any better, we’re throwing in some curry sauce and paneer cheese to take this Canadian classic on a flavor trip it won’t forget. Trust me, your taste buds are in for a wild ride with this twist on the traditional dish.

Ingredients

• 2 cups frozen French fries
• 1 cup paneer cheese, cubed
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• Salt to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat oven: Set your oven to 425°F and spread the frozen French fries on a baking sheet. Bake for 20-25 minutes until golden and crispy.
2. Cook paneer: Heat 1 tbsp vegetable oil in a pan over medium heat. Add the paneer cubes and cook until lightly browned on all sides, about 5 minutes. Remove and set aside.
3. Sauté aromatics: In the same pan, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
4. Add curry powder: Stir in 1 tbsp curry powder and cook for 1 minute until fragrant.
5. Simmer sauce: Pour in 1 cup broth and bring to a simmer. Let it reduce slightly, about 5 minutes, then stir in 1/2 cup heavy cream.
6. Combine and serve: Add the cooked paneer back into the sauce, then pour over the baked fries. Garnish with fresh cilantro and dig in immediately for the best experience.

The fries stay miraculously crisp under that creamy, spiced sauce, and the paneer adds a satisfying chew. Try serving this with a cold beer to cut through the richness—it’s a game-changer.

Poutine with Kimchi and Sriracha Mayo

Folks, let me tell you about the most epic mashup your taste buds will ever experience—Poutine with Kimchi and Sriracha Mayo. It’s like Canada and Korea had a delicious baby, and we’re all invited to the feast. Imagine crispy fries, squeaky cheese curds, tangy kimchi, and a spicy mayo that’ll make you wanna slap your grandma (but don’t, because she’ll want some too).

Ingredients

• 4 cups frozen french fries
• 1 cup cheese curds, room temperature
• 1 cup kimchi, chopped
• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 tbsp vegetable oil
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Bake fries: Spread the frozen french fries on the baking sheet, drizzle with vegetable oil, and sprinkle with salt and garlic powder. Bake for 20-25 minutes until golden and crispy, flipping halfway through.
3. Make sriracha mayo: While the fries bake, mix mayonnaise and sriracha in a small bowl until smooth. Taste and add more sriracha if you like it spicier.
4. Assemble poutine: Once fries are done, transfer them to a serving dish. Top with cheese curds, then kimchi, and drizzle generously with the sriracha mayo.
5. Serve immediately: Dig in right away while the cheese is melty and the fries are hot. The contrast of cool, crunchy kimchi with the warm, gooey cheese is next-level.

The first bite is a wild ride—crunchy, creamy, spicy, and tangy all at once. Serve this bad boy with extra napkins and maybe a cold beer to tame the heat. Trust me, your friends will be begging for the recipe after one forkful.

Poutine with Sausage and Peppers

Unbelievable as it may sound, this Poutine with Sausage and Peppers is the ultimate comfort food mashup you didn’t know you needed. Imagine crispy fries smothered in gravy, topped with melty cheese curds, and then piled high with savory sausage and sweet peppers—it’s a flavor party in every bite.

Ingredients

• 1 lb frozen French fries
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cups beef gravy
• 1 cup cheese curds
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Preheat your oven to 425°F and spread the frozen French fries on a baking sheet. Bake for 20-25 minutes until golden and crispy.
2. Cook sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add veggies: Toss in the sliced bell pepper and onion with the sausage. Sprinkle with salt and black pepper. Cook until the veggies are soft, about 5 minutes.
4. Warm gravy: In a small saucepan, heat the beef gravy over low heat until warm, stirring occasionally.
5. Assemble poutine: Layer the crispy fries on a plate, top with cheese curds, then pour the warm gravy over everything. Finish with the sausage and pepper mixture on top.

The result? A glorious mess of textures—crunchy fries, squeaky cheese curds, and tender sausage and peppers, all brought together by that rich, savory gravy. Try serving it with a cold beer for the full experience.

Poutine with Shrimp and Cajun Spices

Dive into a dish that’s a riot of flavors and textures, perfect for when you’re craving something indulgent yet surprisingly easy to whip up. This Poutine with Shrimp and Cajun Spices is a playful twist on the classic, combining crispy fries, succulent shrimp, and a gravy that’s got just the right kick.

Ingredients

• 1 lb frozen french fries
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 2 cups beef gravy, homemade or store-bought
• 1 cup cheese curds
• 2 tbsp chopped green onions for garnish

Instructions

1. Preheat oven: Preheat your oven to 425°F and spread the frozen french fries on a baking sheet in a single layer.
2. Bake fries: Bake for 20-25 minutes, flipping halfway, until they’re golden and crispy. Tip: For extra crispiness, give them a quick broil for the last 2 minutes.
3. Season shrimp: While the fries bake, toss the shrimp with Cajun seasoning and olive oil until evenly coated.
4. Cook shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, just until they turn pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a nice sear.
5. Warm gravy: In a small saucepan, warm the beef gravy over low heat, stirring occasionally, until it’s hot but not boiling.
6. Assemble poutine: Layer the crispy fries on a serving dish, top with cheese curds, then the cooked shrimp, and finally pour the warm gravy over everything. Tip: Let the gravy melt the cheese curds slightly for that perfect gooey texture.
7. Garnish and serve: Sprinkle with chopped green onions and serve immediately while everything’s hot and melty.

The first bite is a carnival of crunch from the fries, the snap of perfectly cooked shrimp, and the rich, spicy gravy tying it all together. Try serving it with a side of pickled jalapeños for an extra zing that cuts through the richness.

Poutine with Roasted Garlic and Rosemary Gravy

Craving something indulgent that’s a total crowd-pleaser? Let’s dive into making a poutine that’s all about that rich, roasted garlic and rosemary gravy smothering crispy fries and squeaky cheese curds. It’s the kind of dish that makes you forget about your diet for a hot minute.

Ingredients

• 2 lbs russet potatoes, cut into 1/2-inch thick fries
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cheese curds
• 4 cloves garlic, roasted
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 425°F to get those fries crispy.
2. Toss fries: In a large bowl, toss the cut potatoes with vegetable oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Bake fries: Spread the fries in a single layer on a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crispy.
4. Roast garlic: While the fries bake, wrap the garlic cloves in foil with a drizzle of oil and roast in the oven for 20 minutes until soft.
5. Make roux: In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for 1-2 minutes until golden.
6. Add stock: Gradually whisk in the beef stock, then add the roasted garlic, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5-7 minutes until thickened.
7. Assemble poutine: Pile the baked fries on a plate, top with cheese curds, and pour the hot gravy over everything. The heat from the gravy will slightly melt the curds.

The fries stay crispy under the gravy, and the cheese curds get all melty and perfect. Try serving this with a fried egg on top for breakfast poutine – because why not?

Poutine with Fried Pickles and Ranch Dressing

Craving something that’s a wild ride of flavors and textures? Let’s dive into making Poutine with Fried Pickles and Ranch Dressing, a dish that’s like a party in your mouth where everyone’s invited. It’s crispy, creamy, tangy, and utterly irresistible, perfect for when you want to treat yourself or impress your friends with something unexpectedly delicious.

Ingredients

• 2 cups frozen French fries
• 1 cup cheese curds, room temperature
• 1 cup dill pickles, sliced into spears
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 1/2 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Vegetable oil, for frying
• 1/2 cup ranch dressing
• 1 cup beef gravy, warm

Instructions

1. Preheat oven: Preheat your oven to 425°F and bake the French fries according to the package instructions until crispy, about 20-25 minutes.
2. Prep pickles: While the fries bake, mix the flour, garlic powder, onion powder, and smoked paprika in a bowl. Dip pickle spears in buttermilk, then coat in the flour mixture, and finally in panko breadcrumbs.
3. Fry pickles: Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the breaded pickles in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
4. Assemble poutine: Spread the crispy fries on a serving plate, top with cheese curds, and pour warm beef gravy over the top. Add the fried pickles on top and drizzle with ranch dressing.
5. Serve immediately: Dig in right away while everything’s hot and the cheese is gloriously melty. The contrast between the crispy pickles, creamy ranch, and savory gravy is unreal.

The first bite is a crunch fest with the pickles, then you hit the smooth, melty cheese curds and fries soaked in gravy, all tied together with the cool, tangy ranch. Try serving this with a cold beer for the ultimate indulgence.

Conclusion

Whether you’re craving classic comfort or a creative twist, these 20 poutine recipes have something for every occasion! We hope you find a new favorite—or two—to whip up and enjoy. Don’t forget to leave a comment with your top pick and share this roundup with fellow poutine lovers on Pinterest. Happy cooking!