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If you’re in the mood for comfort food that’s crispy, cheesy, saucy, and savory, this Poutine Recipe is just what you need. It’s the perfect appetizer with oven-baked fries covered in smooth beer cheese and rich beef gravy. The secret is slow-cooked stew meat and blended veggies in the sauce for extra flavor.

Poutine served in a white bowl on a distressed wooden tabletop.

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Yes, I am the kind of person who eats fries for dinner. I am also the kind of person who serves them to my family. And I feel darn good about it when it’s something like this poutine recipe!

I’m a mom of 2 teenage boys, and they have very specific tastes. In other words, the junkier the better.

There’s no talking them out of it, so I’ve come up with workarounds. I try to make their junk-food favorites homemade. And I try to sneak in a little healthier option if I can.

It’s not uncommon for us to make pub grub recipes, like sheet-pan nachos, for dinner. Or crispy baked buffalo wings. Or homemade pizza.

They love it. And it’s less expensive than ordering takeout all the time (and probably a lot better for us!).

This recipe is great for game day, a casual dinner, or just when you want to treat yourself. Everything is made from scratch using the oven and stovetop, or you can use an Instant Pot or slow cooker if you need a more hands-off approach.

Here’s Why You’ll Love This Recipe

  • The gravy is loaded with flavor: Carrots, onions, and tomato paste add depth, while beef stew meat simmers until melt-in-your-mouth tender.
  • That cheese sauce, though: Creamy, velvety, and spiked with beer (or milk!), it clings to the fries like a dream.
  • Crispy oven fries = magic: No deep-frying needed! Just a few simple tricks for fries that are golden and crunchy every time.
  • Totally make-ahead friendly: You might even have some extra gravy or cheese sauce, and that’s never a bad thing.
  • It’s just so satisfying: Classic Canadian comfort food, with a few irresistible twists.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Poutine fries presented in a shallow white bowl with a green floral napkin and vintage silver cutlery.

For the Beef Gravy

  • Olive oil: Used to sear the meat and sautè the veggies.
  • Stew meat: Adds big, beefy flavor and gets super tender after slow-cooking.
  • Kosher salt, black pepper & garlic powder: Simple seasonings that help build a savory base.
  • Carrots & onion: These sneak in veggies, adding sweetness and body to the gravy.
  • Tomato paste: Deepens the flavor and adds richness.
  • All-purpose flour: Helps thicken the gravy as it simmers.
  • Beer: Adds depth and can be swapped for more stock or some red wine, if you prefer.
  • Beef stock: Creates a silky, meaty gravy you’ll want to pour over everything.

For the Cheese Sauce

  • Cream cheese: Makes the sauce super smooth and creamy.
  • Beer: Adds a malty kick. You can use milk instead if you prefer.
  • Shredded cheddar cheese: I love extra-sharp for its bold flavor.
  • Dry mustard & garlic powder: Add a little punch to the cheese sauce.

For the Oven Fries

  • Russet potatoes: Perfect for fries because they are starchy and sturdy.
  • Very hot water & vinegar: Soak the potatoes to remove excess starch, which helps crisp them up.
  • Kosher salt: Seasons the potatoes inside and out.
  • Cornstarch: Helps create that crispy crust.
  • Oil: Use a neutral oil, such as vegetable or avocado oil, for even roasting.

Optional Garnishes

  • Shredded cheddar cheese: For an extra cheesy finish.
  • Chopped parsley or scallions: A fresh pop of green and flavor.

In Photos: How To Make Poutine

There are 3 main components to this dish:

  1. Crispy Oven-Baked French Fries
  2. Rich Beef Gravy (it’s almost like a beef stew), and
  3. Cheese (I can’t get cheese curds where I live, so I use a combination of cheese sauce and shredded cheese)

I’d recommend starting with the gravy, since that takes the longest to make. The fries and cheese sauce can be made while the gravy simmers away on the stove.

This gravy is a “low-and-slow” kind of recipe. I like to make it on a wintery Sunday when there’s lots of time, and everyone is gathered around the TV watching a game.

If you need a quicker version, you can make it in an Instant Pot or pressure cooker. Check out the instructions in the recipe card below!

Step 1: Brown the meat

You’ll want to start with cubes of beef. At my grocery store, they’re labeled “stew meat.” They’re usually a tougher cut of meat, which is perfect for the slow braise we are going to cook them in.

Heat a little olive oil in a large, heavy-bottomed pot until it’s shimmering. Then season the meat with salt, pepper, and garlic powder and give it a nice hot sear.

You are looking for a really deep brown crust. Don’t worry if the bottom of the pot gets a whole lot of dark brown gunk on it. It’s tempting to think it will be a nightmare to clean, but I promise it won’t be. And all that brown is going to add so much flavor to this poutine recipe. It’s called “fond,” and it’s delicious.

Remove the browned meat from the pot and set it aside.

Browning beef cubes in a large enameled cast iron pot.

Step 2: Add the vegetables

If the pot looks like it needs it, add a little more oil and then toss in the carrots and onions.

I just use half a bag of baby carrots and chop the onion really roughly. It’s all gonna get pureed up anyway, so it doesn’t matter. Season with salt, pepper, and garlic powder. You can also use some fresh herbs at this stage, if you like.

Sometimes I’ll add some thyme or rosemary sprigs, maybe a couple of bay leaves, but for this recipe, I’m just giving you the basics.

Turn the heat down to medium-low and saute the veggies until the onions are starting to look translucent.

Sauteeing onions and carrots in beef drippings.

Step 3: Build the base

Then pop in a couple of tablespoons of tomato paste. Stir it all around so the veg gets coated, and allow it to brown a little bit and enrich that fond. Sprinkle a little flour on top. This will help thicken the gravy.

Stir it all around, cooking out the raw taste of the flour for a minute or so.

Adding flour to the vegetables to make a roux.

Step 4: Add the beer

Then stir in half a beer, using your spoon to scrape up those browned bits. The beer adds incredible flavor, but it also helps to pull that fond up, bringing its toasty-brown flavor into the gravy and making your pot easy to clean.

Use any kind of beer you like the taste of. For what you see here, I used an IPA, but I think a malty, nut-brown ale would be even better. Or a dark, intensely flavorful porter.

Deglazing the pot with beer.

Step 5: Simmer

Pour in a box of beef stock, bring the mixture to a boil, then reduce the heat and let the gravy simmer until the carrots are very soft.

Pushing the point of a sharp knife into a carrot to test for doneness.

Step 6: Puree

Now you can blend the gravy to get it satiny-smooth and thick. I like to use a hand blender for this step. A regular blender will work too, as will a food mill.

If you’ve added herbs, be sure to remove the stems and any tough leaves before pureeing.

Pureeing the gravy smooth with a hand blender.

Step 7: Return meat to the pot

Now add the meat back in and allow it to continue cooking at a low simmer, nice and slow. If you want, you can transfer it to a slow cooker at this stage and let it cook all day while you’re at work, out having fun, or whatever.

Adding browned beef back to the braising liquid.

Step 8: Make the fries

About 45 minutes to an hour before the gravy is done simmering, you can start on the fries. I shared a lot of tips on how to make these healthier, oven-baked fries in my most recent post, Crispy Oven Fries.

Cut your potatoes into 3/8- to 1/2-inch sticks and soak them in hot water, vinegar, and salt for at least 15 minutes. Drain and pat dry.

Toss with cornstarch, salt, and oil, then arrange in a single layer on hot, foil-lined baking sheets. Bake at 450°F, flipping every 6 to 7 minutes, until golden brown and crisp on all sides.

Pro Tip: Don’t crowd the pan! Give your fries space so they can get nice and crispy.

Step 9: Time for cheese sauce

Cheese curds are the authentic way to make poutine, but they aren’t always easy to find in my neck of the woods. I use my favorite cheese sauce recipe and a few handfuls of shredded cheese.

My cheese sauce recipe has been really popular over the last year or so. A fan favorite! You can find all the details here: Beer Cheese Recipe.

It’s basically just cream cheese, the remaining half a beer left over from making gravy, more cheese, and seasonings, melted together in a pot over very low heat.

It is velvety-smooth, creamy, and so indulgently flavorful!

Use any kind of cheese you like. For a mild, milky-tasting element, I’d suggest mozzarella. If you like a sharper taste, I love extra-sharp white cheddar.

Step 10: Assemble

Once all the components are ready, place a handful or two of fries in the bottom of a shallow bowl or on a plate.

Top them with shredded cheese, then drizzle on some of that gorgeous cheese sauce.

Ladle on a generous amount of the homemade beef gravy, then garnish with more cheese and some finely chopped parsley or scallions. Then just dive in!

You’ve got everything you need in that bowl. Comfort food!

Make Ahead Tips

If you’d like to make this dish ahead of time, I’d suggest making the gravy and cheese sauce first.

They will keep in the fridge for at least several days.

The fries can be cut and soaked several hours beforehand to get a lot of the prep out of the way.

Reheat the gravy and cheese sauce in a pot over low heat, or in the microwave in quick bursts, stirring occasionally.

Bake the fries and assemble the poutine just before serving, for optimal crispiness!

Or if you don’t mind the fries softening up under all those toppings (I sure don’t!), go ahead and do it all ahead of time!

Helpful Tips and Tricks

  • Don’t skip soaking the fries. This pulls out extra starch and helps them bake up extra crisp.
  • Don’t skip the sear. Browning the meat adds tons of flavor to the gravy.
  • Use a stick blender if you have one. It’s quick, easy, and keeps cleanup simple.
  • Keep the cheese sauce warm over low heat until ready to serve.
  • Layer the ingredients just before serving to keep the fries crispy.
Poutine served in a shallow white bowl with cheese in the background.

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Poutine served in a white bowl on a distressed wooden tabletop.
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Killer Poutine Recipe

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours
If you’re in the mood for comfort food that’s crispy, cheesy, saucy, and savory, this Poutine Recipe is just what you need. It’s the perfect appetizer with oven-baked fries covered in smooth beer cheese and rich beef gravy. The secret is slow-cooked stew meat and blended veggies in the sauce for extra flavor.
Print Recipe Leave a Review Save Recipe

Ingredients

For the Beef Gravy:

For the Cheese Sauce:

  • 8 ounces (226.8 g) cream cheese
  • 6 ounces (170.1 g) beer, (milk can be substituted*)
  • 8 ounces (226.8 g) shredded cheddar cheese, (I prefer extra-sharp)
  • 2 teaspoons (4 g) dry mustard
  • 1 teaspoon (3 g) garlic powder

For the Oven Fries:

Optional Garnishes:

  • shredded cheddar cheese
  • chopped parsley or scallions

Instructions
 

To Make the Beef Gravy:

  • Place 1 tablespoon of the olive oil into a large, heavy-bottomed pot, and heat over high until shimmering.
  • Season the beef with half the salt, pepper, and garlic powder, and sear it in the hot oil until browned and crusty (approx. 5 to 10 minutes).
  • Turn the heat down to medium-low, remove the browned beef from the pot, and set aside.
  • Add the remaining tablespoon of oil to the pot, along with the carrots, onion, and remaining salt, pepper, and garlic powder.
  • Cook the vegetables, stirring, until the onions are translucent (approx. 5 to 10 minutes).
  • Add the tomato paste and stir until the veggies are coated.
  • Continue cooking until the tomato paste is beginning to brown (approx. 3 to 5 minutes), then sprinkle on the flour and stir until everything is evenly coated.
  • Stir in the beer, scraping up any brown bits from the bottom of the pot.
  • Add the stock, turn the heat up until the mixture reaches a slow boil, then turn it back down to low and continue to simmer until the carrots are very soft (approx. 30 minutes).
  • Blend the gravy until smooth (I like to use a stick blender for this step), then add the seared beef back to the pot, place a lid on top, and continue to simmer on low heat until the meat is falling-apart tender (approx. 90 to 120 minutes).

To Make the Cheese Sauce:

  • Place the cream cheese and beer in a small pot over low heat.
  • When the cream cheese has softened, break it up into smaller pieces with a wooden spoon, then whisk the mixture until smooth.
  • Add a little of the shredded cheddar cheese at a time, whisking until each addition has fully melted and incorporated before adding the next.
  • Whisk in the dry mustard and garlic powder.

To Make the Oven Fries:

  • Scrub the potatoes, peel them (if desired) and cut them into 3/8 to 1/2-inch planks.
  • Cut the planks into 3/8 to 1/2-inch batons.
  • Combine very hot tap water in a large bowl with the vinegar and 1 tablespoon of the salt.
  • Soak the cut potato batons in the liquid for 15 to 30 minutes.
  • Drain the potatoes and thoroughly blot them dry with clean towels.
  • Place 2 foil-lined baking sheets in the oven and preheat to 450 degrees F.
  • Place the cornstarch, remaining teaspoon of salt, and oil in a medium bowl and add the potatoes.
  • Toss the potatoes in the oil mixture until well-coated.
  • When the oven has reached 450 degrees F, quickly remove the baking sheets, mist them liberally with non-stick spray, and arrange the potatoes on them in an even layer (trying not to allow the potatoes to touch each other).
  • Bake the fries until golden brown and crisp on all sides, turning them every 6 to 7 minutes (approx. 25 to 30 minutes total).

To Assemble the Poutine:

  • Place the oven fries on a plate and top with cheese sauce, beef gravy, additional cheese, and parsley or scallions.

Notes

*If you are using milk, be sure to keep the sauce below the boiling point, or the sauce could become grainy. 
This recipe can also be made in an instant pot or slow cooker.  Once the meat and vegetables have been sauteed, cook the gravy on high in the pressure cooker for approx. 30 minutes, or in the crock pot on low for 8 hours, medium for 5 hours, or high for 2 hours.
You might have gravy and/or cheese sauce left over.
Find lots more info on the oven fries recipe here: Crispy Oven Fries.
Find lots more info on the cheese sauce recipe here: Beer Cheese.
Serving: 6servings, Calories: 977kcal, Carbohydrates: 54g, Protein: 52g, Fat: 59g, Saturated Fat: 26g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 0.03g, Cholesterol: 184mg, Sodium: 4085mg, Potassium: 1947mg, Fiber: 5g, Sugar: 9g, Vitamin A: 10927IU, Vitamin C: 16mg, Calcium: 555mg, Iron: 5mg
Cuisine: Canadian
Course: Appetizer, Main Course, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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