Poutine via @mydishisbomb


Poutine via @mydishisbomb
I was 12 when I first moved to Winnipeg, and as the shortest kid in class, I was terribly out of place. I moved from Hawaii (I’m Canadian, my dad had an overseas military posting) and came from a strict, uniformed private school where saying “damn” got you a conduct referral (also known as, the worst thing ever). My ears exploded a little when, after my first week of school, I had heard every “swear word” in the book. Things certainly change, because the potty mouth I have today would put my 12 year-old self to shame. Sorry, mom!

One of the biggest changes I noticed when I first moved here was the food. Gone were the days where friends brought “pupu” platters of sushi to block parties; Winnipeggers like to snack on poutine. If you’ve ever been to Canada, you’ve definitely heard of this grease plate. For years I refused to even try it (gravy and fries…what?) and it took visiting a local poutinerie after some late night dancing to convert me. Poutine (pronounced poo-teen) is a French-Canadian invented treat, typically made with fries, gravy, and cheese curds.
Poutine via @mydishisbomb
I used mozzarella cheese in this recipe since cheese curds aren’t available everywhere (they can even be tough to find here, sometimes) and I’m no longer in the business of using fancy ingredients that take extra specialty store trips. More errands? No thanks. This poutine can be made with everything in your pantry, and only has three main ingredients.

You can use any kind of potatoes you like for this salty, cheesy treat, and a store-bought packet of gravy powder works best for ease. This will definitely be joining your Friday night dinner rotation, since it has all the ease of takeout. Poutine is best eaten with a fork! Enjoy πŸ™‚
Poutine via @mydishisbomb
Tools used for this recipe (contains affiliate links):

Mini Cast Iron Skillet: This mini cast iron skillet is perfect for food photos as small dishes or cookware allow for interesting close-ups
Commercial Baker’s Half Baking Sheet: This baking sheet is aluminim which helps with even heating, and the commercial quality means it will last a long time, too.

Author: My Dish is Bomb
Prep time:
Cook time:
Total time:
Serves: serves 4
  • 3 lb potatoes (any kind), washed and scrubbed
  • 2 TB cornstarch
  • 4 TB canola oil
  • 6 oz mozzarella, grated
  • 1 gravy sauce packet
  1. Preheat the oven to 450 F. Line a baking sheet with parchment paper. Slice the potatoes thinly (the smaller they are, the faster they will cook) and toss them in a bowl with first the cornstarch, then the oil. Spread them out on the baking sheet and bake for about one hour, stirring every 30 minutes or so.
  2. When the fries are nearly done, make the gravy according to the package instructions (usually mix the powder with 1 cup of water and bring to a simmer). Spoon the gravy over the fries and top them with cheese. Place the tray back in the oven for a few minutes to melt the cheese, then serve. Poutine is best eaten with a fork!


Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

13 thoughts on “Poutine”

  1. You are certainly NOT out of place in my book! This, right here, is what every single person ate throughout high school for 5 years for lunch (either that of cheese and beans with chips!). Those were the days…..I often have a sneaky plate of chips, (now vegan, cheese!) and gravy, and also beans as a comfort to take me back to my high school days. Best food ever!

    1. We have a local restaurant here that does an amazing vegan poutine – I think they use Daiya cheese but their fries are baked and not deep fried so the whole thing is mushy and delicious. Are you from Canada too, or has poutine made its way around the world? I know I saw a poutine restaurant in Thailand last summer…

  2. It must have been such a big change moving from Hawaii to Winnipeg. I didn’t try poutine until I was in high school but oh my goodness this became a regular part of my late-night cramming sessions when I was studying at uni. This looks beyond amazing – I just want to dive right in to that pool of gorgeous gravy covered fries!

  3. Oh my god this looks amazing, your photos are gorgeous!
    I went to school in Montreal and poutine was also my go-to post-dancing meal πŸ˜‰
    I haven’t been back in years and there are so few places in Boston that serve the real thing, so I am definitely bookmarking this for the next time that craving hits! Thanks Katy!

    1. Thanks for the compliments! Yes, poutine after dancing is the best!! Maybe you should start a poutinerie in Boston πŸ˜‰

  4. These look so damn good. I am drooling at my desk again. For years I thought poutine was a Canadian slang word for something disgusting hahaha how wrong can i get. We have something simillar here at my local burger joint but they call them “disco fries”- yours look more tasty though.

    1. Hahaha!!! Omg, I’m sooo going to start using poutine as a “Canadian swear word”. And disco fries is an awesome name!

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