Poutine

Poutine is the national dish of Canada. We heard about poutine before we actually had some on our anniversary trip; we began following a Canadian true crime podcast called Dark Poutine a short while before we headed North, and learned about it there. It has much in common with Disco Fries or cheese fries, but has a very specific set of unique ingredients that set it apart: fries, cheese curds, and a light brown gravy.

  • 4 large or 6 medium russet potatoes
  • 4 oz (or so) white cheddar cheese curds*
  • 1 cup beef broth
  • 1 cup chicken broth
  • 4 tbsp butter
  • 1/4 cup flour
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • Black pepper to taste (but lots)

Slice potatoes into fries and rinse well (I use the Pampered Chef apple corer/slicer for this). Pat dry and toss in oil; spread onto large baking sheet and sprinkle liberally with salt. Bake at 425 until golden and a fork goes through easily (25-35 minutes). While waiting, melt butter in saucepan on medium and whisk in flour, cornstarch, and pepper. Increase heat to medium-high and whisk in broth; reduce heat to low once desired consistency is reached. Plate dish by topping fries with cheese curds and pouring gravy liberally over the top.

*(If, like us, you are unable to find fresh cheese curds, another option is to break chunks of mozzarella or another white melty cheese off of a block or slice a mozzarella sticks into chunks. Block cheddar will not have the same consistency as cheddar curds, which are un-aged and much milder in flavor.)

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