Poutine is arguably my guiltiest, gooiest food pleasure. What is poutine, you ask? It’s a Canadian dish that consists of French fries, covered in cheese curds, drowned in gravy. Is this “poutine” you in a good mood yet? I’ve often sampled poutine from food carts in Portland, but had never thought to make it myself! This recipe is frighteningly easy to make – try it for an afternoon snack or appetizer.
1. I thickened my sauce too much – a slightly runnier sauce will help cover all the fries
2. You can make it with vegetarian broth in the gravy (like I did!), but beef or chicken stock work just as well
3. Try adding herbs to the gravy for some extra flavor!
4 Russet potatoes, cut into short, thin strips
Ice and cold water for ice bath
2 tablespoons olive oil
2 tablespoons Tillamook Salted Butter
2 tablespoons all-purpose flour
1 cup beef or vegetable broth
2 cups Tillamook Squeaky Cheese Curds
Preheat the oven to 375ºF. Wash and dry the potatoes. Leave the skins on and cut them into short, thin strips. Place the potato strips into a large bowl filled with ice water (tip: this removes some of the starch so your fries come out crispier!). Take the potatoes out of the water after 15 minutes and spread them on a baking sheet. Drizzle with olive oil and bake for 45 minutes until golden and crispy, turning occasionally.
While they bake, heat the butter and flour in a medium saucepan on low-medium heat. Once it starts to foam, gradually add broth (I used vegetable, but beef works too!), stirring with a wire whisk between additions. Once all the vegetable 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.
Once the French fries have cooked, remove them from the oven and place onto a serving plate. Top with Squeaky Cheese Curds and pour gravy over top. Serve warm and try not to stuff yourself!