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

Nothing beats the cozy indulgence of Classic Canadian Poutine—crispy fries smothered in rich gravy and melty cheese curds for the ultimate comfort food fix.

• 1 lb (about 4 cups) frozen French fries (or homemade, cut ½-inch thick)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 cup fresh cheese curds (or sub torn mozzarella if needed)
• Salt to taste

1. Bake the fries: Preheat oven to 425°F. Spread fries in a single layer on a baking sheet and bake for 20–25 minutes, flipping halfway, until golden and crisp.
2. Make the gravy: In a saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook for 1 minute until golden. Slowly pour in 2 cups beef broth, whisking constantly. Add 1 tsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp black pepper. Simmer for 5–7 minutes, stirring often, until thickened. Season with salt to taste.
3. Assemble: Pile hot fries on a plate or in a bowl. Scatter 1 cup cheese curds over top, then ladle gravy generously over everything. Let sit 1 minute so the cheese softens slightly.

The magic here? The squeaky cheese curds against the salty gravy and crisp fries—it’s a texture lover’s dream!

Tip: For extra-decadent poutine, double the gravy and serve with a fork for maximum sauciness.

Loaded BBQ Pulled Pork Poutine

This indulgent twist on classic poutine piles smoky pulled pork, melty cheese, and tangy BBQ sauce over crispy fries for the ultimate comfort food mashup.

Ingredients:

• 1 lb frozen French fries (thick-cut preferred)
• 2 cups cooked pulled pork (shredded)
• 1 cup beef gravy (warmed)
• 1 1/2 cups cheese curds (or shredded mozzarella in a pinch)
• 1/3 cup BBQ sauce (plus extra for drizzling)
• 2 tbsp chopped fresh chives
• 1/2 tsp smoked paprika

Instructions:

1. Bake the fries: Spread French fries in a single layer on a baking sheet. Bake at 425°F for 20–25 minutes, flipping halfway, until golden and crisp.
2. Warm the pork: While fries bake, toss pulled pork with 1/3 cup BBQ sauce and 1/2 tsp smoked paprika in a skillet over medium heat for 3–4 minutes until heated through.
3. Assemble: Pile hot fries on a platter, then layer with cheese curds, saucy pulled pork, and warm gravy. Let sit 1 minute to melt the cheese slightly.
4. Finish: Drizzle with extra BBQ sauce and sprinkle with chives.

The magic here? The way the cool cheese curds soften (but don’t disappear) against the steaming pork and gravy—pure texture heaven.

Tip: For extra crunch, broil the assembled poutine for 1–2 minutes before adding chives.

Vegetarian Mushroom and Herb Poutine

Vegetarian Mushroom and Herb Poutine

This hearty twist on poutine swaps rich mushroom gravy for the classic beef version, packing in earthy flavors and a satisfying crunch.

Ingredients

• 1 lb russet potatoes, cut into 1/2-inch fries
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 8 oz cremini mushrooms, sliced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups vegetable broth
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 1 cup cheese curds
• 2 tbsp chopped fresh parsley

Instructions

1. Prep fries: Toss potatoes with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and bake at 425°F for 30 minutes, flipping halfway, until crispy.
2. Cook mushrooms: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add mushrooms and cook 5 minutes until browned. Transfer to a plate.
3. Make gravy: Melt butter in the same skillet. Whisk in flour and cook 1 minute. Gradually whisk in broth, thyme, remaining 1/2 tsp salt, and pepper. Simmer 3 minutes until thickened. Stir mushrooms back in.
4. Assemble: Divide fries between bowls, top with cheese curds, then hot gravy. Garnish with parsley.

The magic here? The curds stay slightly firm under the gravy, giving you that iconic poutine squeak with every bite.

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before baking.

Buffalo Chicken Poutine with Blue Cheese Dressing

This indulgent twist on poutine piles crispy fries with spicy buffalo chicken and tangy blue cheese dressing—game day just got a major upgrade.

Ingredients:

• 1 lb frozen french fries (thick-cut preferred)
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 tbsp unsalted butter
• 1 cup cheese curds (or shredded mozzarella in a pinch)
• 1/4 cup crumbled blue cheese
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 2 tbsp chopped fresh chives

Instructions:

1. Bake fries according to package instructions at 425°F until extra crispy, about 20–25 minutes.
2. Meanwhile, melt 1 tbsp butter in a skillet over medium heat. Toss shredded chicken with 1/2 cup buffalo sauce and warm through, 3–4 minutes.
3. Whisk together 1/4 cup blue cheese, 1/4 cup sour cream, 2 tbsp mayonnaise, 1 tbsp lemon juice, and 1/4 tsp garlic powder for the dressing.
4. Layer hot fries on a platter, top with cheese curds, buffalo chicken, and drizzle with dressing. Garnish with chives.

The magic here? The heat from the fries slightly melts the curds while the cool dressing balances the spicy kick—no soggy bites!

Tip: For extra crunch, broil the assembled poutine for 1–2 minutes before adding the dressing.

Spicy Poutine with Chorizo and Jalapeños

This loaded poutine turns up the heat with smoky chorizo, spicy jalapeños, and a rich gravy that clings to every crispy fry. Comfort food just got a fiery upgrade!

Ingredients:

• 1 lb frozen steak fries
• 8 oz fresh Mexican chorizo, casings removed
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 ½ cups beef broth
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 1 cup cheese curds
• 2 jalapeños, thinly sliced
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Bake the fries: Spread steak fries in a single layer on a baking sheet. Bake at 425°F for 20–25 minutes, flipping halfway, until extra crispy.
2. Cook the chorizo: While fries bake, brown chorizo in a skillet over medium heat for 5–6 minutes, breaking it into small crumbles. Transfer to a paper towel-lined plate.
3. Make the gravy: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Slowly pour in beef broth, whisking constantly. Stir in Worcestershire sauce, smoked paprika, and black pepper. Simmer for 3–4 minutes until thickened.
4. Assemble: Pile hot fries on a platter. Scatter cheese curds evenly over the top, followed by chorizo and jalapeños. Pour gravy over everything—watch the cheese curds get delightfully melty!

The magic here? The chorizo’s smoky fat infuses the gravy, while fresh jalapeños cut through the richness with a bright kick.

Tip: For extra crunch, quick-pickle the jalapeños in vinegar and sugar while the fries bake.

Lobster Poutine with Creamy Seafood Sauce

This decadent twist on classic poutine swaps gravy for a rich seafood sauce and tops crispy fries with tender lobster for an indulgent treat.

Ingredients:

• 1 lb frozen French fries (thick-cut preferred)
• 1/2 lb cooked lobster meat, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup seafood stock
• 1/2 cup heavy cream
• 1/2 tsp Old Bay seasoning
• 1/4 tsp smoked paprika
• 1/2 cup shredded white cheddar cheese
• 1/4 cup fresh chives, finely chopped
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 425°F. Spread French fries in a single layer on a baking sheet and bake for 20-25 minutes until golden and crisp.
2. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in seafood stock, then heavy cream, Old Bay, and smoked paprika. Simmer for 3-5 minutes until thickened, stirring frequently. Season with salt and black pepper to taste.
3. Arrange hot fries on a serving platter. Scatter lobster meat evenly over the fries, then drizzle with the creamy seafood sauce. Top with shredded cheddar and chives.

The magic here is in the contrast: crisp fries hold up against the velvety sauce, while sweet lobster and sharp cheddar add layers of luxury.

Tip: For extra richness, swap half the seafood stock with clam juice.

Breakfast Poutine with Eggs and Hollandaise

Poutine gets a brunch-worthy upgrade with crispy fries, melty cheese curds, and silky hollandaise—all crowned with a perfectly runny egg.

Ingredients

• 1 lb frozen French fries
• 1 cup fresh cheese curds (or sub cubed mozzarella)
• 4 large eggs
• 3 tbsp unsalted butter
• 1 tbsp lemon juice
• 2 egg yolks
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 2 tbsp chopped chives

Instructions

1. Bake the fries: Spread French fries on a baking sheet and bake at 425°F for 20–25 minutes, flipping halfway, until golden and crisp.
2. Make the hollandaise: Melt butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, 1/4 tsp salt, and cayenne. With the blender running, slowly drizzle in melted butter until thick and creamy. Cover to keep warm.
3. Fry the eggs: Heat a nonstick skillet over medium. Crack in eggs and cook for 3–4 minutes until whites are set but yolks are still runny.
4. Assemble: Pile fries on plates, top with cheese curds, then fried eggs. Drizzle with hollandaise and sprinkle with chives.

The magic here? The heat from the fries and eggs gently melts the curds, while the hollandaise ties everything together with a tangy richness.

Tip: For extra-crispy fries, toss them with 1 tbsp cornstarch before baking.

Smoked Brisket Poutine with Bourbon Gravy

This indulgent twist on classic poutine piles smoky brisket and rich bourbon-spiked gravy over crispy fries for the ultimate comfort food mashup.

Ingredients:

• 1 lb smoked brisket, shredded
• 1 lb frozen French fries (or fresh-cut russet potatoes)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 2 tbsp bourbon
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 1/2 cups cheese curds
• 2 tbsp chopped fresh chives

Instructions:

1. Cook the fries: Bake fries according to package instructions (or fry fresh-cut potatoes at 375°F for 4–5 minutes until golden). Keep warm.
2. Make the gravy: Melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp flour and cook for 1 minute. Gradually add 2 cups beef broth, 2 tbsp bourbon, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Simmer for 5–7 minutes, stirring, until thickened.
3. Assemble: Pile fries on a platter, top with shredded brisket and cheese curds. Pour hot gravy over everything until curds just begin to melt.
4. Finish: Garnish with 2 tbsp chives and serve immediately.

The bourbon adds a caramel depth to the gravy that pairs perfectly with the smoky brisket—no fancy tools required, just big flavors.

Tip: For extra crispy fries, toss them with 1 tbsp cornstarch before baking.

Poutine with Truffle Oil and Parmesan

This indulgent twist on classic poutine swaps gravy for rich truffle oil and nutty Parmesan, making it a showstopper for casual dinners or late-night cravings.

Ingredients

• 1 lb russet potatoes, cut into ½-inch fries
• 3 tbsp olive oil
• 1 tsp kosher salt, divided
• 1 cup cheese curds (about 5 oz)
• 2 tbsp truffle oil
• ¼ cup finely grated Parmesan cheese
• 2 tbsp chopped fresh chives
• ½ tsp freshly cracked black pepper

Instructions

1. Prep fries: Toss potatoes with olive oil and ½ tsp salt. Spread in a single layer on a parchment-lined baking sheet.
2. Bake: Roast at 425°F for 30 minutes, flipping halfway, until crispy and golden brown.
3. Assemble: Pile hot fries on a platter, scatter cheese curds evenly over the top, and let sit 1 minute to soften slightly.
4. Finish: Drizzle with truffle oil, sprinkle with Parmesan, remaining ½ tsp salt, black pepper, and chives. Serve immediately.

The magic here is in the contrast: hot, crispy fries melt the curds just enough, while truffle oil adds earthy luxury without overpowering.

Tip: For extra crunch, soak cut potatoes in cold water for 30 minutes before baking to remove excess starch.

Vegan Poutine with Cashew Cheese and Mushroom Gravy

This plant-based twist on Canadian comfort food swaps in creamy cashew cheese and umami-packed mushroom gravy for a dish that’s just as indulgent as the original.

Ingredients

• 1 lb frozen French fries (thick-cut preferred)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups vegetable broth
• 1 tbsp soy sauce
• ½ tsp smoked paprika
• ½ cup raw cashews, soaked in hot water for 15 minutes
• ¼ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• ½ tsp salt
• Fresh parsley, chopped (for garnish)

Instructions

1. Bake the fries: Spread French fries on a parchment-lined baking sheet. Bake at 425°F for 20–25 minutes, flipping halfway, until crispy.
2. Make the gravy: Heat olive oil in a skillet over medium. Add mushrooms and sauté for 5 minutes until softened. Stir in garlic and cook 1 minute. Sprinkle flour over the mixture and cook, stirring, for 1 minute. Gradually whisk in vegetable broth, soy sauce, and smoked paprika. Simmer for 5 minutes until thickened.
3. Blend the cheese: Drain cashews and blend with almond milk, nutritional yeast, and salt until smooth.
4. Assemble: Pile fries on a plate, drizzle with gravy, then dollop with cashew cheese. Garnish with parsley.

The magic here? The cashew cheese mimics the gooeyness of traditional cheese curds, while the mushroom gravy adds deep, savory flavor.

Tip: For extra richness, stir 1 tsp miso paste into the gravy.

Poutine with Duck Confit and Red Wine Reduction

This indulgent twist on classic poutine swaps in tender duck confit and a rich red wine reduction for a dish that feels downright luxurious.

Ingredients

• 1 lb frozen French fries (thick-cut style)
• 2 duck confit legs, meat shredded (about 1 1/2 cups)
• 1 1/2 cups cheese curds
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme

Instructions

1. Cook fries: Bake fries according to package directions at 425°F until extra crispy, about 25 minutes.
2. Make reduction: Simmer red wine and beef stock in a saucepan over medium heat until reduced by half, 12–15 minutes. Whisk in butter and flour, then simmer 2 more minutes until thickened. Stir in 1/2 tsp salt and 1/4 tsp black pepper.
3. Assemble: Pile hot fries on a platter, top with shredded duck confit and cheese curds. Drizzle with red wine reduction and sprinkle with fresh thyme.

The magic here? The duck’s crispy edges melt into the cheese curds while the glossy reduction ties everything together with a tangy-sweet punch.

Tip: For extra-decadent duck flavor, warm the shredded confit in a skillet with 1 tbsp of its own rendered fat before assembling.

Sweet Potato Poutine with Maple Syrup Drizzle

This twist on classic poutine swaps fries for crispy sweet potatoes and adds a sweet-savory punch with maple syrup gravy—comfort food with a cozy upgrade.

Ingredients:

• 2 large sweet potatoes, cut into ½-inch fries
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• 1½ cups cheese curds (or shredded mozzarella in a pinch)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef or chicken broth
• 2 tbsp pure maple syrup
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with olive oil, smoked paprika, garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until crispy.
2. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add broth, stirring until thickened (about 3–4 minutes). Stir in maple syrup.
3. Arrange roasted sweet potatoes on a platter, top with cheese curds, and drizzle with warm maple gravy. Garnish with thyme.

The magic here? The maple syrup caramelizes slightly in the gravy, balancing the smoky potatoes and gooey cheese with just the right touch of sweetness.

Tip: For extra crunch, broil the assembled poutine for 1–2 minutes before serving—just watch closely so the cheese doesn’t burn!

Poutine with Bacon and Caramelized Onions

This loaded poutine turns Canada’s favorite comfort food into a smoky-sweet masterpiece with crispy bacon and golden caramelized onions.

Ingredients:

• 1 lb russet potatoes, cut into ½-inch fries
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, thinly sliced
• 1 tbsp unsalted butter
• 1 tsp brown sugar
• 1 tbsp olive oil
• 1½ cups cheese curds
• 2 cups beef gravy (store-bought or homemade)
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Prep fries: Toss potatoes with olive oil, ½ tsp salt, and ½ tsp black pepper. Spread on a baking sheet and bake at 425°F for 30–35 minutes, flipping halfway, until crispy.
2. Cook bacon: In a skillet over medium heat, cook chopped bacon until crisp (6–8 minutes). Transfer to paper towels, reserving 1 tbsp bacon fat.
3. Caramelize onions: In the same skillet, melt butter with reserved bacon fat. Add onions and brown sugar. Cook over low heat for 20 minutes, stirring occasionally, until deeply golden.
4. Assemble: Layer hot fries on a platter. Scatter cheese curds over top, then drizzle with warm gravy. Finish with bacon and caramelized onions.

The magic here? The sweet onions balance the salty bacon, while the melty curds and gravy soak into every nook of the fries. Tip: For extra crunch, broil the assembled poutine for 1–2 minutes before serving.

Poutine with Goat Cheese and Balsamic Glaze

This elevated poutine swaps the usual cheese curds for creamy goat cheese and adds a tangy-sweet balsamic glaze—perfect for when you want something cozy but a little fancy.

Ingredients:

• 1 lb frozen French fries (thick-cut preferred)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups beef stock
• 1/2 tsp Worcestershire sauce
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 2 tbsp balsamic glaze
• 2 tbsp chopped fresh chives

Instructions:

1. Bake the fries: Cook French fries according to package instructions (usually 400°F for 20–25 minutes) until crispy. Transfer to a serving dish.
2. Make the gravy: Melt butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute. Gradually add beef stock, whisking constantly until smooth. Stir in 1/2 tsp Worcestershire sauce and 1/4 tsp black pepper. Simmer for 3–5 minutes until thickened.
3. Assemble: Pour hot gravy over the fries, then sprinkle with crumbled goat cheese. Drizzle with balsamic glaze and garnish with chives.

The creamy goat cheese melts slightly into the gravy, while the balsamic glaze cuts through the richness—every bite is a perfect balance.

Tip: For extra crunch, broil the assembled poutine for 1–2 minutes to lightly toast the cheese.

Poutine with Curry Sauce and Paneer Cheese

This fusion poutine swaps the classic gravy for a fragrant curry sauce and crispy paneer—comfort food with a bold twist!

Ingredients:

• 1 lb frozen French fries (thick-cut style)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tbsp cornstarch mixed with 2 tbsp water
• 8 oz paneer cheese, cut into 1/2-inch cubes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Bake the fries: Cook French fries according to package instructions (usually 400°F for 20–25 minutes) until extra crispy. Transfer to a serving dish.
2. Make the sauce: Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until soft, then add garlic, 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp turmeric. Cook for 1 minute until fragrant. Pour in vegetable broth and heavy cream, simmer for 5 minutes. Stir in cornstarch slurry and cook for 2 more minutes until thickened. Season with salt and pepper.
3. Crisp the paneer: In a separate pan, fry paneer cubes over medium-high heat for 2–3 minutes per side until golden. Drain on paper towels.
4. Assemble: Pour hot curry sauce over fries, top with paneer and cilantro. Serve immediately.

The crispy paneer soaks up the creamy curry sauce while keeping its texture—no soggy fries here!

Tip: For extra crunch, air-fry the paneer at 375°F for 6–8 minutes instead of pan-frying.

Poutine with Kimchi and Sriracha Mayo

This fusion poutine piles crispy fries with tangy kimchi and a spicy-sweet mayo for a crave-worthy twist on the Canadian classic.

Ingredients:

• 1 lb frozen French fries (thick-cut preferred)
• 1 cup cheese curds, room temperature
• 1 cup kimchi, roughly chopped
• 1/2 cup beef gravy (warmed)
• 1/4 cup mayonnaise
• 1 tbsp Sriracha
• 1 tsp honey
• 1 scallion, thinly sliced (for garnish)

Instructions:

1. Bake the fries: Spread French fries in a single layer on a baking sheet. Bake at 425°F for 20–25 minutes, flipping halfway, until golden and crisp.
2. Make the mayo: While fries bake, whisk together mayonnaise, Sriracha, and honey in a small bowl until smooth.
3. Assemble: Pile hot fries on a serving platter. Scatter cheese curds evenly over the top, then drizzle with warm gravy. The heat will slightly melt the curds.
4. Finish: Spoon kimchi over the poutine, drizzle with Sriracha mayo, and garnish with scallions.

The magic here? The cool, crunchy kimchi cuts through the richness, while the mayo adds a creamy kick—no fork-twirling required, just dig in!

Tip: For extra crunch, quick-pickle extra kimchi juice with shredded carrots and daikon as a topping.

Poutine with Sausage and Peppers

This hearty poutine gets a flavor upgrade with smoky sausage and sweet bell peppers—comfort food with a twist!

Ingredients:

• 1 lb russet potatoes, cut into 1/2-inch fries
• 2 tbsp olive oil, divided
• 1/2 tsp salt, plus extra to taste
• 1/2 tsp black pepper
• 12 oz smoked sausage (like kielbasa), sliced into 1/2-inch rounds
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cups beef gravy (homemade or store-bought)
• 1 1/2 cups cheese curds
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Prep fries: Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and bake at 425°F for 30–35 minutes, flipping halfway, until crispy.
2. Cook sausage & veggies: In a skillet over medium heat, warm 1 tbsp olive oil. Add sausage, bell pepper, and onion. Cook for 8–10 minutes, stirring occasionally, until sausage is browned and veggies are tender.
3. Warm gravy: Heat gravy in a small saucepan over low heat until simmering (about 5 minutes).
4. Assemble: Layer fries on a platter, top with sausage mixture, cheese curds, and hot gravy. Garnish with parsley if using.

The melty cheese curds and savory gravy soak into the crispy fries, while the sausage and peppers add a satisfying smoky-sweet crunch.

Tip: For extra-crispy fries, soak the cut potatoes in cold water for 30 minutes before baking and pat them dry.

Poutine with Shrimp and Cajun Spices

This twist on classic poutine swaps gravy for spicy Cajun shrimp, adding a bold kick to crispy fries and melty cheese curds.

Ingredients:

• 1 lb frozen French fries (thick-cut)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup cheese curds (or torn fresh mozzarella)
• 2 green onions, thinly sliced

Instructions:

1. Bake fries according to package instructions at 425°F until extra crispy, about 20–25 minutes.
2. While fries bake, toss shrimp with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt in a bowl.
3. Heat a skillet over medium-high. Cook shrimp in a single layer for 2 minutes per side until pink and slightly charred.
4. Pile hot fries on a platter, top with cheese curds, then Cajun shrimp. Let sit 1 minute to slightly melt cheese.
5. Garnish with green onions and serve immediately.

The magic here? The heat from the fries and shrimp softens the curds just enough—no gravy required for gooey perfection.

Tip: For extra crunch, broil the assembled poutine for 1–2 minutes before adding green onions.

Poutine with Roasted Garlic and Rosemary Gravy

This indulgent poutine upgrades the classic with fragrant roasted garlic and woodsy rosemary in a rich, velvety gravy—perfect for cozy nights when only comfort food will do.

Ingredients:

• 1.5 lbs russet potatoes, cut into 1/2-inch fries
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 6 cloves garlic, unpeeled
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 tsp fresh rosemary, finely chopped
• 1.5 cups cheese curds

Instructions:

1. Roast the garlic: Toss unpeeled garlic cloves with 1 tbsp olive oil. Wrap in foil and bake at 400°F for 25 minutes until soft. Squeeze cloves from skins; mash into a paste.
2. Fry the potatoes: Toss fries with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and bake at 425°F for 35 minutes, flipping halfway, until crispy.
3. Make the gravy: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add beef stock, rosemary, roasted garlic paste, remaining 1/2 tsp salt, and 1/4 tsp pepper. Simmer 5 minutes until thickened.
4. Assemble: Pile fries on a platter, top with cheese curds, and drizzle hot gravy over everything. Let sit 1 minute so the cheese softens slightly.

The magic here? Roasting garlic mellows its bite and adds deep sweetness to balance the salty curds and crispy fries—no fancy techniques required.

Tip: For extra-crispy fries, soak cut potatoes in cold water for 30 minutes before baking to remove excess starch.

Poutine with Fried Pickles and Ranch Dressing

This indulgent twist on classic poutine piles crispy fries, melty cheese curds, tangy fried pickles, and cool ranch dressing into one irresistible dish.

Ingredients:

• 1 lb frozen steak fries
• 1 cup dill pickle chips, patted dry
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/4 cup buttermilk
• 1 cup cheese curds, room temperature
• 1 cup beef gravy, warmed
• 1/4 cup ranch dressing
• 2 tbsp vegetable oil

Instructions:

1. Bake fries according to package instructions (usually 400°F for 20-25 minutes) until crispy.
2. Meanwhile, heat vegetable oil in a skillet over medium-high. In a bowl, mix flour, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Dip pickle chips in beaten egg mixed with buttermilk, then coat in flour mixture. Fry for 2-3 minutes per side until golden. Drain on paper towels.
3. Layer hot fries on a platter. Scatter cheese curds over top, then pour warm gravy over everything. Top with fried pickles and drizzle with ranch dressing.

The contrast of hot gravy melting the cheese against the crunchy pickles and cool ranch makes every bite a flavor explosion.

Tip: For extra crunch, double-coat the pickles by dipping them in the egg mixture and flour twice before frying.

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!