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Coles

  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • High in protein

Canada’s favourite snack was made to satisfy those carb cravings! This moreish poutine tops potato chips with zesty, salty cheese curds and fresh herbs.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, + 20 mins cooling time
Poutine

Ingredients

  • 2 cups (500ml) milk
  • 1 tsp fine salt
  • 1 tbs lemon juice
  • 900g pkt frozen chips
  • 2 tsp olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 30g unsalted butter
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) chicken stock
  • 2 tsp Worcestershire sauce
  • Chopped flat-leaf parsley, to serve

Nutritional information

Per serve: Energy: 1962kJ/469 Cals (23%), Protein: 11g (22%), Fat: 20g (29%), Sat Fat: 7g (29%), Sodium: 1259mg (63%), Carb: 59g (19%), Sugar: 9g (10%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the curds, combine the milk and salt in a large saucepan over medium-high heat. Bring to a boil. Remove from heat and add the lemon juice. Slowly stir to combine (the mixture should curdle at this point). Set aside to cool for 20 mins.

  2. Step 2

    Meanwhile, cook the chips following packet directions. Season.

  3. Step 3

    Heat the oil in a large saucepan over medium heat. Add the shallots and garlic and cook, stirring, for 5 mins or until shallots start to caramelise. Add the butter and flour and cook, stirring, for 1-2 mins or until butter melts and begins to foam. While constantly whisking with a balloon whisk, add the stock in a thin, steady stream. Cook, stirring, for 5 mins or until gravy boils and thickens slightly. Add the Worcestershire sauce and stir to combine. Season.

  4. Step 4

    Line a colander with muslin or a clean Chux cloth and place over a large bowl. Pour milk mixture into the colander to drain. Discard the liquid. Transfer the curd to a small bowl.

  5. Step 5

    Serve chips topped with cheese curds and gravy. Sprinkle with parsley.

Recipe tip

COOK. STORE. SAVE
Use it up:
Leftover cheese curds? They don’t last long, so make sure you keep them in an airtight container in the fridge for no longer than a week. Thankfully, the versatility of cheese curds means you won’t have any trouble using them up before then. Toss them through a salad, or coat them in a batter of buttermilk, flour, baking soda and egg to make fried cheese curds.

Poutine recipe

You’ve probably seen the word appear on menus in bars, burger shops and fast-food outlets, but what is poutine? This Canadian comfort food staple is made up of French fries, gravy and cheese curds. It’s widely believed to have originated in 1950s Quebec, Canada, where the term ‘poutine’ is thought to be local slang for ‘mess’. Some stories link the dish’s creation to a small café in Warwick, where a regular customer made a request for cheese curds on his fries – not entirely unusual given the proximity to cheese shops in the region. After it caught on with other customers, the combination proved so popular that it eventually graduated from paper-bag guilty pleasure to today’s proudly-plated potato mess.

 How to make poutine

Ready to take on the task of preparing homemade poutine? There are a few secrets to success to keep in mind on top of any poutine recipe you decide to follow. Firstly, finding the right fries is essential. If you have the time and ingredients, homemade chips are very rewarding – try these traditional chips for something zesty, or these deep fried hot chips for that authentic takeaway flavour. If you’re in a pinch, frozen fries work just fine. Skin-on, rustic style works best, not too thin or thick, but just about anything will do since you’ll be loading it up with curds anyway.

Speaking of cheese curds, they’re best enjoyed as fresh as possible. Making gravy from scratch is simple to do and means you can adjust the seasonings accordingly. The next tip is to layer strategically – fries, cheese curds, then gravy poured on top to help melt and soften the curds. If you’re game and catering for a large crowd, repeat the layers once more on top.

Perfecting poutine cheese

Any poutine recipe will tell you that the most critical element to this comfort-food concoction is poutine cheese. Don’t be fooled into thinking just any old cheese will work – it needs to be cheese curds, and preferably of the white variety. You can often find cheese curds pre-made in the fridge and freezer section, but as is the case with most elements, fresh is best. It might sound daunting, but making them from scratch is much easier than you think. Be patient, don’t try to do it without muslin/cheesecloth, and be sure to use full cream milk.

Now get cooking

In just half an hour you’ll have mastered the ultimate Canadian comfort food, but why stop there? If you love loaded fries, you have to try these cheeseburger fries, topped with tomato sauce (or ketchup) and mustard, these loaded fries with smoky beans, or these taco-inspired sweet potato fries. Any of them is a perfect plate for game day or movie night.

FAQs

Poutine

Poutine
  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, + 20 mins cooling time
Ingredients
  • 2 cups (500ml) milk
  • 1 tsp fine salt
  • 1 tbs lemon juice
  • 900g pkt frozen chips
  • 2 tsp olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 30g unsalted butter
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) chicken stock
  • 2 tsp Worcestershire sauce
  • Chopped flat-leaf parsley, to serve
    Description

    Canada’s favourite snack was made to satisfy those carb cravings! This moreish poutine tops potato chips with zesty, salty cheese curds and fresh herbs.

    Method
    1. Step 1

      To make the curds, combine the milk and salt in a large saucepan over medium-high heat. Bring to a boil. Remove from heat and add the lemon juice. Slowly stir to combine (the mixture should curdle at this point). Set aside to cool for 20 mins.

    2. Step 2

      Meanwhile, cook the chips following packet directions. Season.

    3. Step 3

      Heat the oil in a large saucepan over medium heat. Add the shallots and garlic and cook, stirring, for 5 mins or until shallots start to caramelise. Add the butter and flour and cook, stirring, for 1-2 mins or until butter melts and begins to foam. While constantly whisking with a balloon whisk, add the stock in a thin, steady stream. Cook, stirring, for 5 mins or until gravy boils and thickens slightly. Add the Worcestershire sauce and stir to combine. Season.

    4. Step 4

      Line a colander with muslin or a clean Chux cloth and place over a large bowl. Pour milk mixture into the colander to drain. Discard the liquid. Transfer the curd to a small bowl.

    5. Step 5

      Serve chips topped with cheese curds and gravy. Sprinkle with parsley.