Thanksgiving Poutine Potatoes with Turkey Gravy
We already love potatoes and gravy on the holiday table, so why not take it a step further and turn it into a Thanksgiving-style poutine? Crispy roasted potatoes are topped with rich, homemade turkey gravy and fresh cheese curds for a side dish that’s indulgent, savoury, and satisfying. Be sure to assemble and serve right away for the ultimate poutine experience!
A Canadian Twist on Thanksgiving Potatoes
If you want to add a bit of fun and indulgence to your Thanksgiving table, these Poutine Potatoes with Turkey Gravy are a must. This recipe was inspired by the classic Canadian comfort food, poutine, which is made with deep-fried french fries, cheese curds, and brown gravy. This recipe is famous in Quebec and across Canada as it’s hearty, comforting, and perfect to fill you up on a cold winter day.
While poutine can be a bit complex to make from scratch, I have simplified this dish by using roasted Yukon Gold potato wedges, and using turkey drippings in the gravy to give it a Thanksgiving flavour. Once topped with squeaky cheese curds and the warm turkey gravy, it becomes soft and gooey like a traditional poutine!
Tips for Making Crispy Potatoes for Poutine
The key to this recipe is getting the potatoes golden and crisp so that they can hold up against the thick turkey gravy. Here are my top tips on getting the perfect roasted potato for this poutine recipe:
- Choose the right potato: Yukon Gold potatoes are ideal because they have a creamy interior and hold their shape while crisping up beautifully in the oven.
- Cut evenly: Slice the potatoes into uniform wedges (about 2 cm wide) so they roast at the same rate and you don’t end up with some undercooked pieces.
- Use high heat: Roast the potatoes at 425°F — the hot oven temperature helps them crisp up quickly without drying out.
- Don’t overcrowd the pan: Arrange the potatoes in a single layer with space between them. If they’re too close, they’ll steam instead of roast.
- Flip halfway through: Turn the potatoes once during roasting so both sides develop even colour and crispness.
- Finish with hot gravy: Add the cheese curds and gravy right before serving so the potatoes keep their texture and the curds melt just slightly.
The Best Way to Serve Poutine at Thanksgiving
Timing is everything with poutine. Basically, once the hot gravy hits the cheese curds, they begin to soften and melt, creating that iconic gooey texture. For best results, assemble just before serving so your guests can enjoy the potatoes at their crispiest and the gravy at its hottest. This recipe is guaranteed to be a crowd-pleaser and adds a wholesome Canadian touch to your holiday menu.
👉 Looking for more Thanksgiving recipes? Watch me make this indulgent Thanksgiving side dish on my Canadian Thanksgiving YouTube series!
Get the Recipe: Thanksgiving Poutine Potatoes with Turkey Gravy
Thanksgiving Poutine Potatoes with Turkey Gravy
Ingredients
For the Roasted Potatoes and Topping:
- 3 large Yukon Gold potatoes cut into 2 cm wide wedges
- 2 tablespoons olive oil divided
- 1 tablespoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups cheese curds
For the Turkey Gravy:
- 1 litre turkey stock homemade or store bought (or substitute chicken stock)
- 5 tablespoons cornstarch
- 5 tablespoons cold water
- Turkey roast drippings
Instructions
- Line a baking tray with parchment paper and drizzle with one tablespoon of olive oil. Arrange the potato wedges on the baking tray so that they are not touching and sprinkle with the salt and ground black pepper. Drizzle with the remaining one tablespoon of olive oil and bake in the oven for 35 to 40 minutes, flipping halfway through cooking.
- While the potatoes are baking, make the turkey gravy. Bring the turkey stock to a boil over high heat. Combine the cornstarch and cold water in a small bowl and whisk until combined. Gradually pour the cornstarch mixture into the turkey while whisking and bring to a boil. Once thickened, add the turkey roast drippings and keep warm over low heat.
- Once the potatoes are golden brown and cooked through, remove from the oven and arrange on a serving platter. Top the potatoes with the cheese curds and the gravy. Serve immediately and enjoy!
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