Poutine is a traditional Canadian dish of French Fries, smothered in Brown Gravy and topped with Cheese Curds. I’m not Canadian. And all-American Brown Gravy isn’t really in my repertoire either. This is the official Valley Girl knock-off of Classic Canadian Poutine.
For added instruction and entertainment, watch the POUTINE! video. For more great recipes using Idaho Potatoes, check out the Idaho Potato Commission Website.
Ingredients for Oven Baked Corn Fries:
2 lbs Idaho Russet Potatoes (about 2 large)
2 TBSP olive oil
1 TBSP corn meal
1 teaspoon salt
few cracks black pepper
Ingredients for Brown Gravy:
1/4 cup butter
1/4 cup flour
1 clove garlic, minced
1 TBSP ketchup
1/2 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
2 cups cold beef broth or stock
salt and black pepper to taste
Other Ingredients:
1/4 – 1/2 cup fresh cheese curd, feta, smoked mozzarella, goat cheese or other cheese of your choice
NOTES: Serves 2-4. For added instruction and entertainment, watch the Poutine! video.
Directions:
Make the Oven Baked Corn Fries:
1) Preheat oven to 425(F).
2) Peel (if desired) and wash potatoes.
3) Cut potatoes into french fry sized sticks.
4) Toss potato sticks with olive oil, salt, pepper and cornmeal.
5) Spread seasoned potato sticks on a baking sheet in a single layer. For best results, potato sticks should not touch.
6) Bake in a preheated 425(F) oven for 20 minutes. Using a spatula, turn Corn Fries over and continue baking for another 10 minutes, until golden and crispy.
Make the All-American Brown Gravy:
1) In a saucepan, melt butter over medium-low heat.
2) Add flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust.
3) Add the garlic and cook for 30 seconds.
4) Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper.
5) Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6) Taste, and season with salt and pepper. Makes about 2 cups brown gravy.
Assemble the Idaho Potato Poutine:
1) Pile Oven Baked Corn Fries on a plate.
2) Top with a generous smothering of brown gravy.
3) Garnish with cheese curds (or other variety of cheese).
4) Share and enjoy!
For added instruction and entertainment, watch the How to Make Oven Baked Idaho Potato Poutine video.
I’ve never even heard of this before. Gotta give it a try!
Some traditional dishes shouldn’t be messed with! Plain thick cut fries fries, gravy and cheese curds is the classic French Canadian dish. Delicious….hmmm…..although maybe goat cheese….what am i saying?!
Great site by the way with some very enjoyable recipes.
Every time I read about poutine I want some more! A great Canadian original.
I live in New Brunswick, Canada and have relatives in Ontario, so I find myself driving through Quebec a couple of times a year, ample opportunity to load up on the very best poutine.
The magic in the poutine here is in the cheese curds. Many cheese makers here produce the salty, squeaky curds that find their way onto a pile of french fries and gravy at nearly every place that serves fries in the region. The curds, especially when very fresh, are firm and chewy and have a notable “squeak” when chewed. Tastes better than it sounds!
There are of course militant poutine fans here who insist there is only one way to make proper poutine but I’m in the ‘anything goes” camp. Recently we’ve seen poutine specialty shops open across Eastern Canada that are making a mint topping poutine with everything from Montreal smoked meat to fois gras. Anyway you slice it, it’s delicious!
I love the idea of the baked Idaho’s with some extra-crisp crunch from corn meal. I’m definitely trying that. Crisp potato is key in the otherwise sauce-and-cheese heavy poutine.
Great post!
I never knew Poutine was such a HOT BUTTON!! Love all the comments and am super interested to try cheese curds knowing they squeak!!