Canadian Poutine

During the past few weeks I was able to take my daughter to a Feis (rhymes with mesh) in Lake Geneva, Wisconsin. Lake Geneva is a cute little resort town and we always have a great time. We ate our lunch on a breezy afternoon near the lake. It was cold but such a lovely view.

I feel very grateful for the chance to take her to these last few dance competitions because she is leaving in August to finish college in New York. She is old enough to go to these by herself but it is something we have done together for 11 years now and we enjoy being together.

I am so very glad I was there as she got a first in her Slip Jig. All she needs now is one more first in Reel (her toughest dance) and she is able to move up a level. That is her goal to move up before she goes to college. She was over the moon excited. She has worked so hard for this.

On our way home we stopped in Kenosha for cheese. Our favorite cheese store in Milwaukee closed several years ago and we noticed one on the way home and decided to try it. They had cheese curd! It was fresh and squeaky. That is when you know cheese curd is really fresh. It should squeak as you chew it. That is when it is at its best. We bought three pounds to have some to eat and some to make poutine. We LOVE poutine. It sounds strange but fresh fries, with gravy, and salty cheese is so goooood!

Verdict: We have started baking our fries father than frying them. We are getting older and trying to eat a bit healthier. The gravy is a dark brown gravy. If you don’t feel like making gravy you can use a packet of dark brown gravy mix to make gravy. It is a quick simple way to get a similar flavor.

Canadian Poutine

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 4 pounds Russet potatoes, peeled and cut into 1/2″ inch sticks
  • 1-2 tablespoons salt
  • 6 tablespoons butter
  • 1/4 cup flour
  • 4 cups beef
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 tsp salt + more to taste
  • 1/2 tsp black pepper + more to taste
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups Cheese curds

Directions:

  1. Wash potatoes well then slice lengthwise into 1/4-inch thick disks. Slice each disk into 1/4-inch thick sticks.
  2. Place all of the potato sticks into a container or large bowl filled with hot tap water. Set aside to soak for at least 15 minutes.
  3. Drain the water rinse off the fries twice with cold water. Transfer fries to a paper towel lined baking sheet and use another sheet of paper towel to pat and dry them as much as possible.
  4. Preheat oven to 450 degrees.
  5. Pour a generous amount of vegetable oil on a rimmed baking sheet. Spread the dried potato slices on the pan and drizzle a tiny bit extra over the top of the potatoes. Sprinkle the potatoes with salt and black pepper.
  6. Bake for 5-7 minutes and then flip the fries. Return pan to oven for another 5-7 minutes. Keep an eye on them, you don’t want them to burn. Remove pan from oven when fries are crispy and to your liking.
  7. Place the fries on paper towels to soak up the oil, then sprinkle with some salt. There’s no measurements for this, feel free to sprinkle as much or as little salt as you like.
  8. Add butter to a saucepan and heat over medium heat until melted.
  9. Once butter has melted, add the flour and whisk until mixture begins to bubble and foam. Continue to whisk for another 1 minute.
  10. Slowly pour in the beef stock while whisking constantly.
  11. Once stock is incorporated, whisk in the ketchup, Worcestershire sauce, salt and pepper.
  12. Allow gravy to reach a boil. Combine cornstarch and water to make a slurry.
  13. Once gravy begins to boil, add cornstarch slurry and whisk to smooth.
  14. Turn the heat down to medium-low and allow gravy to simmer until the mixture begins to thicken, it should coat the back of a spoon. About 10-15 minutes. Taste the sauce and adjust the seasonings to your liking.

ASSEMBLY:

  1. Transfer the fries to your serving plates. Place cheese curds on top of the fries and immediately pour the hot gravy on top so it can melt the curds. You can also pop the cheese and fries under a broiler for a minute or two (watch not to burn) to make it a bit more melty. Cheese curds do not melt the same as regular cheese so watch carefully.

9 Comments Add yours

  1. There’s nothing like poutine, in my opinion. Yum! 😋🌿

    Liked by 1 person

    1. koolaidmoms says:

      Melted cheese of course!

      Liked by 1 person

  2. syl65 says:

    Congratulations to your daughter and I’m happy you are having this time together. Moments to treasure.

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! They certainly are!

      Like

      1. syl65 says:

        You’re welcome!

        Liked by 1 person

  3. I always found it funny when people said “Canadian poutine”- it wasn’t until I traveled to Florida and realized that it really is a Canadian thing… and Nanaimo bars too…

    Liked by 2 people

    1. Being from Canada – just thought everyone did it lol

      Liked by 1 person

    2. koolaidmoms says:

      I love Nanaimo bars too. I think growing up 30 miles from the Canadian border lots of stuff I had growing up wasCanadian and we just never thought about it. It was nothing to go to Canada for a day trip when I was a kid. 😀

      Liked by 1 person

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