Recipe

Poutine is pure indulgence—crispy fries smothered in rich gravy and crowned with squeaky cheese curds that melt into gooey pockets. This Québécois classic is messy, magnificent, and made for sharing. For the perfect pull-apart texture, the Geedel Rotary Cheese Grater steps in: uniform shreds in seconds turn extra cheese into melty strands when curds run low, while sharp premium blades handle carrots or potatoes safely. Late-night snack or game-day hero? Poutine delivers every time.

Ingredients (Serves 4)

2 lbs russet potatoes, cut into ½-inch fries (or frozen fries for ease)

Vegetable oil for frying

Salt

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups beef broth (or chicken/veggie for lighter)

1 tsp Worcestershire sauce

Salt & pepper to taste

2 cups fresh cheese curds (room temperature for squeak)

1 cup sharp cheddar, coarsely shredded as backup

Step-by-Step Instructions

Prep the Fries

Soak cut potatoes in cold water for 30 minutes to remove starch (skip if using frozen). Pat dry. Fry in 325°F oil until pale golden, drain, then fry again at 375°F until crispy. Salt immediately.

Make the Gravy

Melt butter in a saucepan. Whisk in flour and cook until nutty. Gradually add broth, whisking to avoid lumps. Stir in Worcestershire, salt, and pepper. Simmer until thickened—coats the back of a spoon.

Shred Backup Cheese

Attach the Coarse Shredding Blade (2-Blade Set) to your cheese shredder hand crank. Shred the cheddar into fluffy, even piles in seconds—the stable suction base holds firm, and the food pusher keeps fingers safe. Keep handy for extra melt if curds run low.

Assemble the Poutine

Pile hot fries on plates or a platter. Scatter cheese curds generously. Ladle steaming gravy over everything—watch curds soften into gooey strands.

Boost the Melt (Optional)

If more pull is needed, sprinkle shredded cheddar on top and broil for 30 seconds until bubbly.

Serve

Dig in immediately—poutine waits for no one. Pair with a cold soda or beer.

Tips and Variations

Oven Fries Hack: Bake at 425°F for crisp without frying—still gravy-ready.

Vegetarian Poutine: Use mushroom gravy and veggie broth.

Loaded Upgrade: Top with pulled pork, bacon, or Geedel-sliced green onions.

Spicy Twist: Add hot sauce to gravy or Geedel-crushed chili.

Make-Ahead Gravy: Prepare up to 3 days ahead; reheat gently.

Conclusion

Poutine with Cheese Curds is Canada’s gift to comfort food—crispy, saucy, cheesy chaos in the best way. With the cheese slicer, you’re always ready: uniform shreds in seconds for backup melt, safe prep for the whole crew, and zero hassle. From squeaky curds to golden gravy, Geedel turns this late-night legend into an anytime win.