Canadian Poutine
This is a simple, satisfying dish with bold flavor and a crave-worthy texture combo. It’s easy to prep ahead and even easier to devour. A few smart shortcuts like baking instead of frying make this feel lighter, but still full of rich, savory goodness.
Servings: 9
Equipment
- Saucepan Large
- Wooden Spoon or Spatula
- Peeler Optional
Ingredients
For the Fries
- 5 russet potatoes
- 2 Tablespoons olive oil
- ½ Teaspoon ground paprika
- ½ Teaspoon peppercorns cracked
For the Gravy
- 5 Slices bacon I used center cut
- 3 Cloves garlic minced
- 1 Tablespoon shallot chopped
- 4 Tablespoons butter
- ⅓ Cup all purpose flour or gluten free flour
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Cups chicken stock
- 2 Cups beef stock
Other Ingredients
- 2 Cups cheese curds at room temperature, I used cheddar
- ¼ Cup chives chopped
Instructions
Make the Fries
- Preheat the oven to 450°F.
- Wash and dry potatoes. Cut into ¼-inch thick strips lengthwise. Add to a large mixing bowl with olive oil, paprika and cracked peppercorns. Toss to coat.
- Place onto a foil lined baking sheet in a single layer. Place into the oven on the middle rack and bake until crisp, about 20 minutes.
Make the Gravy
- While the fries are baking, start the gravy. Cook bacon in a large saucepan or deep skillet until crisp. Remove bacon and roughly chop. Leave the bacon drippings in the pan over a medium high heat.
- Add minced garlic and shallot and sauté for 30 seconds. Add butter and cook until melted.
- Once melted, stir in flour to make a roux. Cook for 4 minutes, then stir in the chicken stock, beef stock, salt, and pepper.
- Once simmering lower heat to low and cook uncovered for 20 minutes, stirring often.
Assemble and Serve
- Add fries to a warmed serving platter and season with a pinch of salt and pepper if liked. Sprinkle cheese curds and bacon bits over the top of the fries, then drizzle with gravy.
- Garnish with chives and serve immediately.
Notes
Keep the fries crisp: Don’t overcrowd the baking sheet.
Warm the curds: Let curds come to room temperature before adding.
Use hot gravy: Pour while piping hot to gently melt the curds.
Gravy too runny? Simmer it a bit longer or whisk in a small amount of cornstarch slurry.
Warm the curds: Let curds come to room temperature before adding.
Use hot gravy: Pour while piping hot to gently melt the curds.
Gravy too runny? Simmer it a bit longer or whisk in a small amount of cornstarch slurry.
Nutrition
Calories: 278kcal | Carbohydrates: 29g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 570mg | Potassium: 682mg | Fiber: 2g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 8mg | Calcium: 215mg | Iron: 2mg
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