Buffalo Poutine

Sunday Night Football definitely necessitated some fun Football Food, and since the Bills and Packers faced off, we figured we’d build something to honor the Canadian bordership of the two states from which the teams come! When we think of classic Canadian foods, the large plate of French fries topped with cheese curds and smothered in gravy known as “Poutine” immediately comes to mind. So, we went about Buffaloing it up by replacing the iconic brown gravy with our own Buffalo Gravy.

We opted to make our own Wedge Fries (with just salt as the seasoning) with Fingerling Potatoes from our CSA…but frozen French Fries would work too, and make the prep a little easier.

Time: 55 Minutes (less if using frozen French Fries)


  • Potatoes or Frozen Fries
  • Cheddar Cheese Curds
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • Buffalo Sauce
  • Cream
  • Milk


  • Preheat your oven to 375 degrees F, and line a baking sheet with some foil.
  • Either:
    • Make your Wedge Fries (with salt instead of the seasonings noted in the linked recipe) by cutting your potatoes, tossing in oil, and baking until golden brown and flipping halfway through for even cooking.
    • or Heat your frozen fries in the oven.
  • Transfer your fries to an oven safe baking vessel, and top with your cheese curds. Then, send the fries and cheese back to the oven.
  • Turn your attention to your Buffalo Gravy:
    • Make your Roux by melting some butter in a saucepan, and then whisking in your flour and letting sit for about 60 seconds.
    • Pour in your Buffalo Sauce, and whisk to smoothly incorporate your flour into the sauce.
    • Add in some cream and milk while whisking to combine and bring your gravy to your desired thickness.
  • Remove your fries and curds from the oven, and pour your Buffalo Gravy atop.
  • Devour, and Enjoy!

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