Tweet

Fries. Cheese curds. Gravy. These three basic ingredients come together to create the truly addictive Poutine—though you may see it with a variety of different toppings or sauces. The dish originated in Canada, but has now made its way onto bar menus across the U.S.

We, however, will forever equate the salty, cheesy goodness with Montreal—and can’t help but crave it while writing about Le Place d’Armes, where they have their own version of Poutine at Suite 701. Since we won’t be traveling to Quebec soon, we decided to make our own Poutine at home. Cheese curds may not be readily available where you live, but you can substitute them with grated mozzarella cheese or order them online from the Cheese Curd Capital of the World, Ellsworth, Wisconsin.

Photo courtesy of Shutterstock

Chuck’s Awesome Poutine

*Recipe courtesy of Montreal-based Chef Chuck Hughes

Total Time: 2 hr

Yield: 4 servings

Ingredients

• 6 to 8 large Yukon gold potatoes
• 1 tablespoon vegetable oil
• 1 shallot, minced
• 1 small clove garlic, minced
• 4 cups veal stock
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon whole green peppercorns
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups Cheddar cheese curds*
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for frying

*Available in specialty cheese shops and online.

Directions

Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.

In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.

Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.

In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.