Deluxe Canadian Poutine Recipe with Rich Gravy and Cheese Curds

Canadian Poutine Deluxe

Savory and rich, poutine is an iconic dish that hails from the heart of Canada, embracing the essence of comfort in the most delightful way. This Canadian culinary masterpiece combines crispy golden potatoes, hearty beef or chicken stock, and the creamy tang of cheese curds, accented by an array of flavorful North American spices. This dish is perfect for sharing and is sure to satisfy your cravings for something hearty and flavorful. Dive into the world of luxurious Canadian cuisine and bring the taste of the North to your dining table.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 45 minutes

Ingredients

• 600 grams of potatoes, sliced into fries
• 200 grams of cheese curds
• 500 ml beef or chicken stock
• 30 grams of plain flour
• 30 grams of butter
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of thyme
• 1 teaspoon of coriander

Method

• Preheat your oven to 200°C. Toss the sliced potatoes in olive oil, salt, pepper, and garlic powder. Lay them in a single layer on a baking tray and bake for 30 minutes until golden and crispy, turning halfway through.
• While the fries are baking, melt the butter in a saucepan over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes until golden.
• Gradually add the stock into the roux, whisking constantly to prevent lumps. Bring to a boil, stir in the thyme and coriander, and simmer for 5-10 minutes until the gravy thickens.
• Once the fries are done, remove them from the oven and arrange them on a large serving platter. Scatter the cheese curds over the hot fries.
• Pour the hot gravy evenly over the fries and cheese curds. The heat from the gravy will melt the cheese curds, creating a creamy, delightful texture.
• Garnish with additional thyme or chopped parsley for a fresh touch.

Tips

• For the perfect fries, ensure they are evenly cut and do not overcrowd the baking tray.
• For extra crunch, soak the potatoes in cold water for 30 minutes before baking and ensure they are fully dried.
• Warm your gravy before serving to ensure the cheese curds melt nicely over the fries.

Nutritional Information