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? Poutine always looked decadent on TV. It’s even more decadent in person!
The gravy is the real start of this dish, though let’s face it, cheese curds are pretty much wondrous on their own. After quite a bit of research, 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.It would also 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.
Got leftover cheese curds? Make my copycat of Culver’s cheese curds. Man, are they ever delicious!
For the poutine
- 2 pounds French fries deep-fried and drained (if frozen, cooked per package instructions)
- 1 cups cheese curds or more
- garnishes optional. I used sliced green onions, but chopped parsley, fresh sage, thyme, etc are also great.
For the poutine
- Layer fries on a serving platter.
- Sprinkle fries with the curds (you may have to separate the curds first).
- Add lots of gravy and garnish as desired.
For the gravy
- Dissolve the cornstarch in the water in a small bowl or glass.
- Melt the butter in a large sauce pan.
- Whisk in the flour and continue cooking, whisking often, for 5 minutes or until the flour has turned golden brown.
- Add the garlic, stir and cook another 30 seconds.
- 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.)
- Bring mixture to a boil then reduce to a simmer and continue simmering, whisking constantly, for 5 minutes or until the gravy is thickened.
- Add pepper to taste and stir and serve.
Nutritional values are approximate.