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Montreal Style Poutine – A Delicious Canadian Classic

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Adjust Servings:
3 medium russet potatoes, sliced into sticks
2 tablespoons vegetable oil, divided
salt & freshly ground black pepper, to taste
2 scallions, chopped
6 ounces cheese curds or 6 ounces fresh mozzarella cheese, diced
1 tablespoons butter
3 shallots or 3 scallions, finely chopped
2 garlic cloves, finely chopped
1 1/2 tablespoons all-purpose flour
1 cups vegetable broth
1/2 teaspoon soy sauce
teaspoon cayenne pepper
6 salt & freshly ground black pepper, to taste

Nutritional information

230 g
Calories From Fat
25.6 g
Total Fat
9.2 g
Saturated Fat
30.5 mg
292.8 mg
66.2 g
7.9 g
Dietary Fiber
3 g
8.5 g
Serving Size

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Montreal Style Poutine – A Delicious Canadian Classic

Montreal Style Poutine - A Delicious Canadian Classic


    The simplicity of this recipe is appealing.

    • 65 min
    • Serves 2
    • Easy




    Indulge in the ultimate comfort food with this Montreal Style Poutine, a perfect representation of a beloved Canadian classic. This dish combines crispy fries, rich gravy, and squeaky cheese curds to create a mouthwatering experience that’s both savory and satisfying.

    Making Montreal Style Poutine at home is easier than you think. Start with your favorite crispy fries, whether homemade or store-bought. Top them with authentic cheese curds, and then drizzle a generous amount of hot, flavorful gravy over the top. For an extra touch of Montreal authenticity, you can even add a sprinkle of Montreal steak spice to enhance the flavor.

    This Montreal Style Poutine is perfect for everything from a cozy night in to a game day snack. Its perfect blend of textures and rich flavors will have you coming back for more. Give this iconic Canadian dish a try and discover why Montreal Style Poutine is beloved by so many!

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    Set the Oven to 400 Degrees F.


    Pour 1 Tablespoon of Vegetable Oil Onto a Baking Sheet. Spread the Oil Around, Then Spread Out the Sticks of Sliced Potato. Pour the Rest of the Oil Over the Top and Sprinkle Generously With Salt and Pepper. Use Your Hands to Ensure the Potatoes Are Coated With Oil, Salt and Pepper and Evenly Spread Across the Pan. Place Them in the Oven and Bake For 20 Minutes.


    Meanwhile, Prepare the Gravy. Melt the Butter in a Saucepan on Medium Heat. Add the Shallot and Garlic. Let Them Cook For 2 Minutes Until Translucent, but not Brown. Add the Flour and Quickly Stir With a Spoon. Add a Little Broth If Gets Too Clumpy.


    Let the Mixture Cook Until It Turns Light Brown. Add the Vegetable Broth, Soy Sauce, and Cayenne Pepper. Bring the Gravy to a Boil, Then Turn Down the Heat and Let It Cook For About 5 Minutes, Stirring Occasionally. Taste It, Adding Salt and Pepper as Needed. Turn Down the Heat to Very Low, Just Enough to Keep the Gravy Warm Until the Fries Come Out of the Oven.


    Dice the Cheese.


    After the Fries Have Baked For 20 Minutes, Remove Them from the Oven. Lift Them With a Spatula and Test Their Tenderness With a Fork. If It Goes Through Easily, the Fries Are Ready. If You Want Them a Little More Crispy, Flip Them Over and Put Them Back in the Over For a Few More Minutes.


    Once Theyre Done, Pile One Layer of Fries Onto a Plate. Top With Cheese and Then the Hot Gravy. Repeat With a Second Layer Before Sprinkling With Scallions and More Freshly Ground Black Pepper.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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