Easy Montreal Smoked Meat Poutine (Air Fryer Friendly)

Growing up in Canada, I spent a lot of time in Quebec visiting family—and no trip to Montreal was complete without a stop for poutine. Back then, it was still a local classic, long before it became a Canadian icon or showed up on menus around the world. Sure, the UK has its “cheesy chips and gravy,” but authentic Canadian poutine—with crispy fries, squeaky cheese curds, and rich, savoury gravy—is in a league of its own. Here we combine my recipe for poutine gravy with my recipe for homemade Montreal smoked meat to create Montreal Smoked Meat Poutine.

Inspired by my own recipe for homemade Montreal smoked meat (which you can make right in your kitchen or on a Traeger), this dish layers tender, flavourful smoked brisket over hot fries, cheese curds, and a silky, glossy poutine gravy recipe made from scratch. It’s salty, smoky, melty, and deeply satisfying—basically everything you want on a plate. Now, if you are travelling, you should definitely go to Montreal and explore all the poutine in it’s home state, there is a great list of poutineries on the MTL Blog.

Whether you’re recreating a taste of Quebec or trying poutine for the first time, this is a bold and easy way to enjoy one of Canada’s most beloved dishes—no restaurant required.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• FAQ
• Storage
• Top Tips
• Variations
• Montreal Smoked Meat Poutine

Ingredients

For the Fries & Toppings:

• 1 bag oven-ready French fries (I use Cavendish Pub Style – 750g)
• ½ cup fresh white cheddar cheese curds
• ½ – 1 cup Montreal Smoked Meat (in a pinch, you could use Pastrami). This should be sliced or chopped.

For the Poutine Gravy Recipe:

• 2 tablespoon cornstarch
• 1 tablespoon water
• 4 tablespoon salted butter
• 4 tablespoon all-purpose flour
• 2 cups beef broth (Better Than Bouillon Roasted Beef Base recommended – affiliate link )
• 1 cup chicken broth (Better Than Bouillon Roasted Chicken Base recommended – affiliate link)
• ¼ teaspoon dried parsley
• ⅛ teaspoon ground cloves
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon ground black pepper
• Salt, to taste

Instructions

Poutine Gravy Recipe

1. In a small bowl, combine cornstarch and water to make a slurry. Set aside.
2. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 5–6 minutes until golden brown and nutty.
3. Slowly add beef and chicken broths while whisking continuously.
4. Add parsley, cloves, Worcestershire sauce, and black pepper. Bring to a boil, then reduce to a simmer.
5. Stir in 2 tablespoon of the cornstarch slurry. Simmer until thickened. Add more slurry for a thicker consistency.
6. Taste and season with salt as needed. Keep warm.

Assemble the Poutine

1. Cook fries according to package directions or in the air fryer (see tips below).
2. In a heatproof serving dish, layer fries, cheese curds and sliced or chopped Montreal Smoked Meat.
3. Pour hot gravy generously overtop.
4. Let sit for 2–3 minutes to melt curds slightly then serve immediately.

Substitutions

• Fries: Oven fries, air-fried, or homemade—just keep them thick enough to hold up under gravy.
• Cheese curds: If unavailable, use torn mozzarella as a last resort, though the authentic texture and squeak will be missing.
• Montreal Smoked Meat: If you must, swap this for Pastrami, but let’s be honest, it won’t be the same.
• Broths: Use homemade stock if available for an extra layer of depth. Try not to use the stock cubes, as they are loaded with salt.

Equipment

• Measuring cups & spoons
• Saucepan
• Whisk
• Air fryer or oven
• Serving dish

FAQ

What is a cheese curd?

Cheese curds are fresh chunks of cheddar that haven’t been aged. They’re soft, squeaky, and melt slightly in hot gravy—essential to an authentic Canadian poutine recipe.

What fries are best for poutine?

Thick-cut fries like crinkle cut, steak cut, or pub-style hold up best. Avoid shoestring fries—they get soggy fast!

Can I make air fryer poutine?

Absolutely! I love making air fryer poutine:

• Preheat your air fryer.
• Don’t overcrowd the basket.
• Shake halfway through to crisp evenly.

Storage

Poutine is best enjoyed fresh, but you can store components separately:

• Gravy: Refrigerate up to 4 days; reheat gently.
• Fries: Re-crisp in the air fryer or oven.
• Assembled poutine: Not recommended for storage (fries go soggy).

Top Tips

• Use fresh cheese curds – they should squeak when bitten.
• Preheat your air fryer for even cooking.
• Shake the air fryer basket halfway through cooking.
• Don’t overcrowd the fryer – crispiness matters!

Variations

• Taco Poutine Recipe: Add taco seasoning to your fries and top with spiced ground beef.
• Smoked Meat Poutine Recipe: Montreal-style! Use chopped smoked meat on top.
• Chicken Poutine Recipe: Add shredded rotisserie or my healthy chicken recipe.

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If you’re looking for an easy poutine recipe that captures the soul of Canadian comfort food, this is it. Whether you’re reliving your childhood trips to Quebec or just curious about the buzz around this dish, try this authentic Canadian poutine recipe—you won’t regret it.