Poutine

Anita and I recently grabbed lunch at one of my favorite Indianapolis food trucks, Scratch Truck. For a side, we opted for the poutine, a first for both of us. I’ve seen poutine hundreds of times on TV food shows, but never had the opportunity to try it until then, and boy, did we ever absolutely love it. French fried potatoes, topped with cheese curds (oh my!) and gravy. Really, what could be better?
poutineThe gravy is the real start of this dish, though let’s face it, cheese curds are pretty much wondrous on their own. I did quite a bit of research online before I settled on a gravy that is a mix of beef and chicken gravies. It’s crazy smooth and packed with flavor. The gravy wasn’t just great, it was fantastic. As we were devouring the poutine it occurred to us both that the gravy would be stellar on a chicken-fried steak. So you know what that means. Yep, I’ll be making chicken-fried steak soon.

If you don’t have cheese curds where you live, you can substitute block (not shredded) mozzarella that has been torn or chopped into small pieces.

Poutine
Prep time: 
Cook time: 
Total time: 
Serves: 3 1/2 cups
 
Ingredients
For the poutine
  • 2 pounds French fries, deep-fried and drained
  • 1 - 1 1/2 cups cheese curds
  • Garnish, optional (I used sliced green onions, but chopped parsley, fresh sage, thyme, etc are also great)
For the gravy
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, finely chopped
  • 2 1/2 cups beef broth
  • 1 1/4 cups chicken broth
  • Freshly ground black pepper, to taste
Instructions
For the poutine
  1. Layer fries on a serving platter.
  2. Sprinkle fries with the curds (you may have to separate the curds first).
  3. Add lots of gravy and garnish as desired.
For the gravy
  1. Dissolve the cornstarch in the water in a small bowl or glass.
  2. Melt the butter in a large sauce pan.
  3. Whisk in the flour and continue cooking, whisking often, for 5 minutes or until the flour has turned golden brown.
  4. Add the garlic, stir and cook another 30 seconds.
  5. Whisk in the beef and chicken broths (careful when first starting to add the broths as the mixture will steam a bit. Keep your hands and face back.)
  6. Bring mixture to a boil then reduce to a simmer and continue simmering, whisking constantly, for 5 minutes or until the gravy is thickened.
  7. Add pepper to taste and stir and serve.

 

One thought on “Poutine

Leave a Reply

Your email address will not be published. Required fields are marked *