Four-Cheese Poutine-Style Fries with Homemade Gravy

COOK IT AT HOME

Four-Cheese Poutine-Style Fries with Homemade Gravy

This home interpretation follows the menu’s fries, four-cheese blend, and hot gravy format. It uses oven-cooked fries and a straightforward brown gravy, rather than claiming to reproduce the restaurant’s blend or traditional cheese-curd poutine. The fries must be ready when the gravy is hot: assembly is the final step, and the dish goes directly to the table before the potatoes lose their crispness.

Makes

4 servings

Prep

25 minutes

Cook

40 minutes

Additional time

Soak fries 20 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 2 pounds/900 g russet potatoes, cut into 1/3-inch sticks
• 2 tablespoons neutral oil
• 1/2 teaspoon fine salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 2 ounces/55 g low-moisture mozzarella, diced
• 2 ounces/55 g mild cheddar, grated
• 2 ounces/55 g Monterey Jack, grated
• 2 ounces/55 g provolone, diced

Step-by-step method

1. Soak potato sticks in cold water for 20 minutes, drain, and dry thoroughly. Heat the oven to 450°F/230°C with two rimmed baking sheets inside.
2. Toss potatoes with oil and salt. Carefully spread on the hot sheets in single layers. Roast for 30–40 minutes, turning halfway, until tender inside and crisp at the edges.
3. Meanwhile melt butter in a saucepan over medium-low heat. Whisk in flour and cook for 3 minutes until lightly tan. Gradually whisk in broth to avoid lumps, then add Worcestershire and pepper.
4. Bring the gravy to a gentle simmer and cook for 6–8 minutes until it coats a spoon. Keep hot over low heat, stirring occasionally. If it becomes very thick, whisk in water 1 tablespoon at a time.
5. Mix the four cheeses. Divide hot fries among shallow oven-safe bowls, scatter cheese over them, and spoon about 1/3 cup hot gravy over each serving. Let stand for 1 minute to soften the cheese and serve immediately, with remaining gravy separately.

Helpful tips & substitutions

• Use low-moisture cheese rather than fresh mozzarella, which releases water. This blend is a home recipe choice, not a statement of the restaurant’s exact cheeses.
• For vegetarian gravy, use a rich vegetable broth and vegetarian Worcestershire sauce. Check labels because standard Worcestershire commonly contains fish.

Storage & make-ahead

Refrigerate leftovers at 40°F or below within 2 hours and use within 3 days. Store gravy separately when possible and reheat to 165°F. Assembled poutine softens on storage and is best eaten fresh.

How to serve it

Serve with a crisp green salad or share as a substantial side. The gravy and cheese already provide richness, so additional heavy sauces are unnecessary.