National Dish of Canada Poutine

National Dish of Canada Poutine

100%

Servings

5

Prep

30 min

Cook

1 hr

Ingredients

russet potatoes 4 lbs.
white cheddar cheese curds 3 cups
Canadian beer / water 2 cans
unsalted butter 4 tbsp.
flour ¼ cup
shallot (finely chopped) 1
clove garlic (grated) 1
low sodium beef stock 4 cups
ketchup 2 tbsp.
balsamic vinegar 1 tbsp.
Worcestershire sauce 2 tsp.
Salt
Pepper
Canola oil / lard for frying

Poutine is essentially potato French fries topped with cheddar cheese curds and smothered in thick brown gravy. The dish originated in Warwick, Quebec by a restaurateur named Fernand Lachance. It is popular all over Canada and as such it is considered the country’s national dish.



Directions for Preparing Poutine

  1. Wash and peel the russet potatoes.
  2. Slice the peeled potatoes into ¼ inch thick fries.
  3. Put the fries into a bowl and pour in two cold cans of Canadian beer. Cold water can be used instead of beer. Refrigerate this for 1-2 hours.
  4. Start making the gravy for the Poutine by first heating the butter in a saucepan on medium high heat.
  5. Make a roux by adding in the flour and whisking it until smooth.
  6. Add the chopped shallot and grated garlic. Cook for two minutes or until tender.
  7. Pour in the beef stock, ketchup, balsamic vinegar and Worcestershire sauce.
  8. Add a pinch of salt and pepper.
  9. Bring to a boil and stir until the gravy thickens. This should take approximately six minutes.
  10. Reduce the heat so that the gravy keeps warm.
  11. Fill a Dutch oven pot with enough canola oil or lard to fry the potatoes.
  12. Drain the potatoes and use a paper towel to dry the fries.
  13. Cook the fries in batches, tossing them occasionally until crisp.
  14. Use a slotted spoon to remove the fries and allow them to sit on paper towels to absorb excess oil.
  15. Sprinkle salt and pepper to taste.
  16. Fill each serving dish with a portion of hot French fries. Divide the three cups of cheese curds equally amongst the dishes and spoon the curds over each portion of fries
  17. Ladle hot gravy over each serving of fries and cheese curds.
  18. Eat while hot.

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