This recipe inspired us to get philosophical: What’s in a poutine? Is a poutine by any other name still a poutine? (Or is it just another name for “french fries with yummy fancy cheese sauce”?) Whatever the case, it sounds as fun to make as it is to say.
Yield: 4 servings
Serving size: 1 1/2 cups poutine
- 4 Russet potatoes, peeled and sliced into uniform sticks
- 5 cups canola oil
- 2 cups poutine gravy (see recipe)
- 1 cup sharp cheddar cheese, grated
- 1 cup Parmesan or GranaPadano cheese, grated
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh flat leaf parsley
- 3 tablespoons chopped fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Soak cut potatoes in cold water overnight. Before deep-frying, remove potatoes from water and pat dry.
Using deep-fryer, heat canola oil to 375°F. Deep-fry for 8 to 10 minutes or until lightly golden. Remove fries from deep-fryer and drain on paper towels.
If necessary, in saucepan, reheat 2 cups poutine gravy and set aside.
Return fries to deep-fryer and fry for additional 3 to 5 minutes or until golden brown. Remove from deep-fryer to stainless steel bowl. Add gravy, cheese and herbs. Stir gently to combine. Season with salt and pepper. Serve.
Yield: 5 cups
Serving size: 1/2 cup
- 3/4 cup diced yellow onion
- 2 tablespoons diced carrot
- 2 tablespoons diced celery
- 2/3 cup canola oil
- 1 tablespoon chopped sage
- 1/2 teaspoon tomato paste
- 1/3 cup all-purpose flour
- 4 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chopped garlic
- 1 tablespoon chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1 to 2 minutes.
Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes.
Season with rosemary, salt and pepper. Simmer for additional 10 minutes. Using immersion blender, purée gravy. Leftover gravy can be frozen for future use.