Classic Canadian Poutine

Canada has given the world some great gifts; Hockey, Rush and Poutine. Poutine is a classic Canadian dish, Canadian comfort food, some even call it Canada’s National dish. But, it may be called a lot of things, and delicious is definitely one of them, I love poutine, and if you’ve never had it before, well , now you’re gonna love it too. And if you have had it, then you know that I’m talking about classic Canadian poutine. I’m not going to modify the recipe to make it more upmarket. It’s hard to re-invent the wheel. Gonna stick with tried and true here.

The Origins

The history of poutine is up for discussion. There are a number of restaurants that claim to be the originator. What we do know is that it came from the Quebec region in the late 50’s. It has since become a staple of a late night snack after a night out. And at roadside eateries and restaurants, as something hearty and flavorful to chow down on.

Poutine is a three ingredient snack/meal/side, and very simple to make. Fries with cheese curds smothered in brown gravy, simple. So let’s look at the ingredients.

The Ingredients

Fries. The potato, or spud, can trace its roots back to Chile and Peru. It’s has been cultivated there for a few thousand years. However, as people moved around and shared their foods with others the potato found itself moving into North America, and in the 1600’s over to Europe. It’s a member of the deadly nightshade family and the flowers and leaves can be poisonous, but the tubers (the correct name for the potato itself) are obviously not.

Potatoes contain about 25% of your daily vitamin B6 and vitamin C. Interestingly enough, those numbers are reduced when the potato is baked. Potatoes also have a high GI (glycemic index), so if you’re on a diet you have to watch your intake. But the lowly spud makes up for this in so many other ways. As with most things, moderation is the key

And onto the curds. Cheese curds come from the cheese making process. Enzymes are added to the milk at the beginning of process causing the milk to curd, and whey to form. The two are separated and the curd would be cooked and pressed to form the cheese, however some are sold as curds. They have a mild flavor and when chewed “squeak“ against the teeth. Some call them squeaky cheese. They also have a pretty short shelf life. Depending on where you live, you may either be able to get them at the local store, or online.

And, rounding out the trio is brown gravy. I love it, thick and rich, so versatile to put over anything. And I’m going to take the easy path this time, I’ll buy a jar of it. Now, those of you who read my recipes probably just gasped. But sometimes the easy approach is the best.

The Method

Start by making oven fries. About a pound of potatoes. Cut the potatoes into fries. Regular or large is a personal preference. The larger ones take slightly longer to cook. Toss in olive oil, sprinkle with Kosher salt, coarse ground pepper, and, garlic powder. Lay out in a single layer on a parchment paper lined baking tray. Bake at 425 for about 20 mins, turn, and cook another 15 mins or till done. Serve into individual bowls, sprinkle some cheese curds, pour over some brown gravy and that’s it. I want to point out, serve in individual bowls. I tried to make in a large bowl and then serve. Doesn’t work. Also, cannot be classic Canadian poutine reheated. Keep everything separate. You can reheat the fries and gravy separately and make another bowl. Just mix as needed. Enjoy and thank you