Poutine has gained worldwide recognition for its irresistible combination of crispy fries, savoury gravy, and gooey cheese curds. Now, with this Homemade Poutine, we’re taking this comfort dish to new heights by adding luxurious Swiss cheese, Gruyère, homemade gravy and thyme fries!
This unique twist on a beloved classic takes the essence of poutine and elevates it with the rich and nutty flavours of Gruyère cheese. Whether you’re a poutine enthusiast or a food lover looking for a new culinary experience, this Homemade Poutine recipe is sure to impress.
If you ask any French Canadian living abroad; what they miss the most from home, it’s certain that you’ll see “the poutine” in the top 3. This is an emotional meal for any French Canadian, and it’s actually pretty much impossible to reproduce the traditional one outside of Quebec because of the lack of that special fresh of-the-day ‘squeak squeak cheese.’ We call it “squeak squeak” because it makes that sound when we bite into it, although if it’s more than 24 hours old, the sound goes away.
The cheese is, in fact, an ultra-fresh cheddar cheese curd, and its main quality is, that’s the “secret of poutine,” that it doesn’t melt. So you can pour that hot gravy sauce on top of it, and it won’t melt.
Nowadays, they make all kinds of poutines, such as foie gras, duck, braised beef or sausage versions, some spicier than others. Here is another version made with my favourite cheese: Gruyere cheese! Of course, the cheese will melt, unlike the original cheese curd, but cutting it into long thin slices will help it hold better.
The Gravy/Brown Sauce
There is nothing like homemade gravy or brown sauce to top this! It’s really simple to make but a bit time-consuming. Basically, it consists of boiling a homemade broth until smooth, I like to use 2 large pans or skillets to do this; it goes faster. The result is simply divine! So much better than the already-made powder packs.
Other French Canadian Dishes
- Guedille au Poulet (Chicken Salad Sandwich)
- Pâté Chinois (French Canadian Shepherd’s Pie)
- BOUILLI OR POT AU FEU QUÉBÉCOIS
*I dedicate this recipe to all the French Canadian Expats out there who need a taste of home! This recipe should satisfy your palate!
European Homemade Poutine
- 3 potato (big long ones)
- 1 tbsp olive oil
- Gruyère cheese (to taste (or aged cheddar))
- 1/2 tsp fresh thyme
The Gravy / Brown Sauce
- 1 l chicken broth (from butcher or homemade better)
- 200 ml red wine (optional)
- 1 tbsp butter
- 1 tbsp cornstarch (mixed into 4 tbp of cold water)
- black pepper
- Add the broth, the wine and a little black pepper to boil, reduce a lot (about 45 minutes) until it sticks to the back of a spoon.
- Wash the potatoes, keep the skin (crispier), and cut them into sticks.
- Add the fries to a big bowl with olive oil, thyme and salt and mix.
- Add the fries on a baking sheet-covered rack without overlapping them and cook in the oven at 180°C (350F°) for 40 minutes or in the Air fryer at same temperature for 15-18 minutes.
- When sauce stick lightly to the back of a spoon, add the cornstarch and mix. Cook another 2 minutes.
- Take the gravy out of the fire and add the butter and let it melt into the gravy.
- Add the fries, and sauce and top it with Gruyere cheese (I use a regular peeler to cut the cheese).