Ah, poutine. One of the main food groups of most Canadians. An important legacy passed down through our hockey playing, igloo-making ancestors. And apparently, this first week of February is Poutine Week! So, I obviously had to make a traditional poutine. There is no place for soggy fries and shredded cheese here. Only the best: crispy, oven-baked fries sprinkled with kosher salt, and CURD cheese. You really can’t call it poutine without curd cheese. I made this recipe as simple as possible, the gravy is dripping-less and the fries are baked, not fried. So, make this ASAP and enjoy!
Classic Canadian Poutine
Ingredients
- 4 lbs russet potatoes, sliced into 1/4 inch fries
- 4 Tablespoons butter
- 1/4 cup flour
- 1 clove garlic, minced
- 3 cups beef broth
- 1/2 cup beer, optional, may use water
- 2 teaspoons ketchup
- salt and pepper, to taste
- 3 cups cheddar cheese curds
Directions
- Preheat oven to 400 degrees F
- Generously grease a large sheet pan with olive oil and place sliced fries on pan, flipping to coat them evenly in oil.
- Sprinkle kosher salt and fresh ground pepper over fries and place the pan in preheated oven to bake for approx 40 minutes, flipping halfway through.
- Once fries are about 30 minutes done, start your gravy. Heat butter in large saucepan over medium high heat. Add the flour and cook, stirring until no lumps remain. Add the garlic and cook until just soft. Add beef broth, ketchup, beer or water and a pinch of S&P. Bring to a boil, stirring until thickened. (You may need to add more beef broth if gravy becomes too thick.)
- Remove fries from oven once they are golden brown and crispy. Immediately divide the fries among serving bowls. Divide curd cheese over the fries and pour the hot gravy on top of each serving. Enjoy!!