This Pickle Poutine is a cheesy, tangy mash-up you didn’t know you needed! (Well, I didn’t, but now I do!) Crispy fries get smothered in hot brown gravy and melty cheese curds, then topped with crunchy fried pickles and a drizzle of dill pickle ranch. Best part? You can make almost every component with recipes I already have on hand, from the fried pickles to the gravy to the ranch. Whether you’re feeding fellow pickle lovers or just craving a fun variation of classic poutine or my Bacon Poutine Recipe, this one’s a must-try.

Skillet of Pickle Poutine on a wooden table with french fries and chopped pickles.

What Is Pickle Poutine?

Poutine is a Canadian comfort food classic that started in Quebec. It was originally just fries, cheese curds, and gravy piled together to stay warm. Over the years, it’s evolved with all kinds of creative toppings, but it’s always hearty, messy, and delicious! (The word “poutine” even means “mess”!) This pickle poutine recipe puts a dill-icious😜 spin on the classic, with fried pickles and a drizzle of dill ranch.

Ingredients & Substitutions

French Fries: Look for a bag of frozen French fries; then, cook them according to package instructions. (I like the air fryer method they provide on the bag!) If you’d rather not use frozen fries, my air fryer French fries work great here, too, made with Yukon gold potatoes.
Fried Pickles: You can make the fried pickles using my easy recipe, or check your grocery store’s freezer section. Some stores carry pre-fried pickle chips; cook them according to package instructions.
Cheese Curds: I use fresh cheese curds here for that classic melty texture. But, if you want to take things up a notch, you can try my fried cheese curds recipe for extra crispy, indulgent cheese goodness! Or, if you can’t find cheese curds, mozzarella or other kinds of melty cheeses could work.
Gravy: The homemade brown gravy is rich and savory, the perfect warm sauce to bring all the flavors together and soak into the fries and cheese curds. But if you’re short on time, a good-quality store-bought gravy works just fine, too.
Dill Pickle Ranch: Once you taste this homemade dill pickle ranch, you will want to use it for more than this pickle poutine! I love it for dipping fresh vegetables to drizzling it over a lettuce salad to dipping my homemade tortilla chips, and more!

Fork picking up a cheesy bite of Pickle Poutine.

Cheese Curds vs. Cheese: What’s The Difference?

You may be curious about what makes cheese curds different from regular cheese, especially if they’re new to you. When milk is heated, it curdles (that’s the step halfway between milk and cheese). The curds are the small chunks of cheddar (white or orange) that don’t get pressed into blocks and aged like the cheese you find in stores. Salt is added to fresh curds to give them their signature squeak, making them a popular snack at fairs and bars. Because they’re best fresh, usually within a day, they can be hard to find outside of cheese factories.

Can I Melt the Cheese Curds More on the Fries?

Yes! If you prefer your cheese curds to be softer and more melted, you can place the fries topped with cheese curds on an oven-safe dish and broil them in the oven for 2 to 3 minutes. Keep a close eye to avoid burning. Once the curds start to melt and bubble, they’re ready to enjoy. This extra step gives you gooey, melty cheese without losing the crispy fries underneath.

Can I Make Pickle Poutine Ahead of Time?

Pickle poutine is best enjoyed fresh to keep the fries crispy and the cheese curds melty. However, you can prepare most of the components ahead, like frying the pickles, making the gravy, and cooking the fries. When ready to serve, simply reheat the fries and gravy, then assemble everything quickly for the best texture and flavor. Avoid assembling too far in advance to prevent soggy fries.

How to Store Leftover Pickle Poutine

For best results, store fries, gravy, cheese curds, and fried pickles separately in airtight containers in the refrigerator for up to 2 days. Reheat fries and gravy first (preferably in the oven or air fryer), then add cheese curds and fried pickles before serving to keep everything crispy and fresh.

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Pickle Poutine

Prep Time 30

Cook Time 45

Total Time 1 15

This Pickle Poutine is a cheesy, tangy mash-up you didn't know you needed! (Well, I didn't, at least, but now I do!) Crispy fries get smothered in hot brown gravy and melty cheese curds, then topped with crunchy fried pickles and a drizzle of dill pickle ranch. Best part? You can make almost every component with recipes I already have on hand, from the fried pickles to the gravy to the ranch.

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Ingredients

▢ 1 bag (28 ounces) frozen seasoned fries, prepared according to package instructions
▢ 1 batch fried pickles
▢ 1 ½ cups fresh cheese curds
▢ 1 ½ cups (355 g) homemade brown gravy, warmed
▢ ½ cup (120 g) dill pickle ranch dressing
▢ fresh dill, chopped, for garnish

Instructions

Cook the seasoned fries according to package instructions until golden and crispy.
While the fries are baking, prepare the fried pickles according to the recipe instructions.
When the fries are ready, transfer them to a large serving platter or divide among individual plates.
Top the fries immediately with the cheese curds so they begin to soften.*
Add the fried pickles on top.
Ladle the hot gravy evenly over everything.
Drizzle with dill pickle ranch.
Garnish with fresh chopped dill and serve immediately.

Notes

*If you’d like the cheese curds to melt more, you can pop the fries and curds under the broiler for 2–3 minutes. Just be sure to use an oven-safe dish.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:

Autumn

This is so good, especially if you love pickles! It is definitely not something I would make on a weekly basis, but it is perfect for game day or as an appetizer to share.

Elizabeth

That is a lot of fried food and cheese! I love the pickle flavor, but I had to go easy on it. I will for sure use the dill ranch dressing on my salad, though!