Montreal Poutine


Preparation info
  • Serves


    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

This is a recipe for the basic “classic” poutine of chips, cheese curds and gravy. You can make it home, but if you live outside of Canada the “squeaky” cheese curds will be hard to source, so I’ve suggested torn chunks of full-fat hard (not fresh and soft) mozzarella cheese or halloumi cheese.


  • Freshly fried chips
  • Good meaty gravy, NOT instant gravy
  • Cheese curds, or torn chunks of mozzarella cheese or halloumi cheese


  1. This is an assembly job more than a recipe, but you pile the fresh chips into a bowl, scatter the cheese curds over the top and then pour the gravy over the whole dish.
  2. The best gravy to use is the gravy you may have left over from Sunday lunch, not an instant gravy as the gravy is key to this dish.
  3. Add-ons can be: cooked and shredded