The Canadians are a Winter Olympic powerhouse! They’ve sent athletes to every Winter Olympics since its debut. They’re already racking up medals in Sochi, so today, we honor our maple leaf bearing comrades with some slow cooker poutine. The common Canadian dish is originally from Quebec and consists of French fries, gravy, and cheese curds! It’s a greasy guilty pleasure, but a mighty delicious one! To lighten the load a bit, I decided to try making the “fries” in my slow cooker, for a slightly healthier spin on the classic.
Yield: 2 servings
Cook time: 3.5 hours
Crock pot size: 2 quarts
Tillamook Cheese Curds
2 small to medium potatoes (my crock pot is tiny, so this is about all I could fit)
¼ cup olive oil
3 tablespoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon black pepper
½ teaspoon paprika
½ teaspoon salt
1 tablespoon Tillamook Salted Butter
1 tablespoons all-purpose flour
½ cup beef or vegetable broth
1. After washing, cut your potatoes into ½ inch thick wedges, and place into a mixing bowl.
2. Pour olive oil over potato pieces and toss with a spoon until all potatoes are covered. Sprinkle all seasonings onto your potatoes, and toss again with a spoon or spatula until all potatoes are covered.
3. Place in your slow cooker and cook on high for 3.5 hours, stirring after the first 2 hours.
1. While your potatoes are cooking, make your gravy! Heat the butter in a medium saucepan on low-medium heat and add flour. Once it starts to foam, gradually add broth, stirring with a wire whisk between additions. Once all the broth is in the saucepan, bring to a slow boil. Reduce the heat to a low and simmer for 15 minutes, stirring occasionally. Cook until the gravy has thickened and then remove from heat.
2. Once your potatoes are cooked and your gravy is ready, scoop up some fries into a bowl, sprinkle the curds on top and pour gravy over top! Best enjoyed while warm!
Don’t forget to join us as we celebrate slow cooker recipes from around the world using #CrockPotOlympics!