A number of years ago, I ran off to Montréal over Thanksgiving. My family was’t too happy about this, but I ended up being equally disappointed because I found myself in a place that had celebrated Thanksgiving a month earlier.
You see, I am a gravy fiend and will literally drink the stuff right out of the gravy boat when no-one is looking. With mashed potatoes, it’s a perfect meal, and the thought of missing this had me a little heart broken… That is, until I discovered Poutine!
It’s a weird name that sounds vaguely lewd, but it’s actually a fast food dish that originated in Québec. Whoever came up with this stuff needs to be worshiped because the only thing better than deep fried potatoes, is deep fried potatoes covered in a mound of cheese curd, that’s all swimming in gravy. The heat from the fries and gravy melts the cheese curd making for a creamy pile of meaty carnal heaven. Oh, and did I mention that the potatoes are traditionally fried in horse fat?! (don’t worry no horses were harmed in the making of this poutine)
I first came across the brilliance of using sweet potatoes in this dish at one of my favourite blogs, Gild the Voodoo Lily. Because the gravy and cheese curds are savoury, using sweet potatoes gives it a nice balance between the savoury and creamy elements.
If you’re in NYC you can get fresh cheese curds at Saxelby Cheesemongers, which has a fantastic selection of unique cheeses, but if you’re elsewhere, you should be able to find it at your local cheese shop.
Units
Ingredients
- 2 large sweet potatoes
- 2 tablespoons vegetable oil
- 114 grams cheese curds
for gravy
- 2 tablespoons cultured unsalted butter
- 1 small shallot (minced)
- 1 tablespoon all-purpose flour
- ½ cups low-sodium chicken stock
- 1 tablespoon port
- 1 teaspoon demi-glace
- ¼ teaspoon fresh thyme (stems removed, leaves chopped)
Instructions
- Put the oven rack in the upper middle position and turn on to 450 degrees F.
- Peel and cut the potatoes into 1/4" sticks. Toss in canola oil to coat (don't use olive oil, which has a lower smoke point and will burn in the oven). Sprinkle with some sea salt then lay in a single layer on a baking sheet. Put in the oven and bake for 20-25 minutes or until golden brown.
- While the potatoes are in the oven, prepare the gravy. Heat the butter in a small saucepan over medium heat and add the shallots sauteing until soft and fragrant. Add the flour and stir to coat. Whisk in the chicken stock and port.
- As the gravy begins to thicken, turn down the heat to medium low and add the demi-glace and thyme, stirring with a spatula to dissolve. Continue cooking until the demi-glace is completely dissolved and the gravy is smooth.
- To serve, just pile up the potatoes and crumble the cheese curds on top. Pour the gravy over all of it and garnish with some minced parsley.
Vibi says
Hummm… definetaly another one to try!
I sometimes go to this restaurant (in Montreal, where I live) which serves over 25 kinds of poutines, but none are made with yams… gotta try making my own. Thanks for sharing.
Now for Quebecers not to get a bad rep, it should be known that the kings of french fries, Belgians, were the first to use a mix of horse and beef fat to fry their potatoes. That was a long time ago, as horse fat is now pretty much banned to commercial usages, in most civilized countries, including… Quebec.
Nervetheless, I’m truly happy to have dicovered your blog and will come again, for not many foreigners enjoy poutine as much as you did, and that… is quite enough for me to like you!! LOL LOL LOL
Heather says
i’ve never had (a?) poutine. the recipe sounds lovely, though, anything with gravy sounds good to me!!
Peter says
Poutine is a fine food export from Montreal. I remember Heather’s and yours looks equally as decadent.
elin says
Hi Marc,
Another great one from you. Sweet Poutine! Looks delicious!Will try this out one of these days 🙂
Btw I have tried out your Crèpes recipe and it turned out light and airy. I have posted up and linked you. Thanks for sharing a wonderful recipe 🙂
Elin
Jason Sandeman says
Fantabulous photos. I am currently in the Montreal area. If you ever come back to Montreal, and get a chance, you must go to the Pied de Couchon. They serve a poutine there made with demiglace, fois gras and truffles. I mean, that is just sick!
Your poutine sauce looks to be rich, and nice. To be honest though, most poutine sauce here is made from a powder, or comes out of the can. I *could* send some your way if you like. LOL
Keep up the good work! You remind me of myself 16 years ago, when I was aspiring to be a chef.
Elra says
Sounds delicious, I love sweet potato.
elin says
Hi Marc,
Another great one from you. Sweet Poutine! Looks delicious!Will try this out one of these days 🙂
Btw I have tried out your Crèpes recipe and it turned out light and airy. I have posted up and linked you. Thanks for sharing a wonderful recipe 🙂
Elin
Jason Sandeman says
Fantabulous photos. I am currently in the Montreal area. If you ever come back to Montreal, and get a chance, you must go to the Pied de Couchon. They serve a poutine there made with demiglace, fois gras and truffles. I mean, that is just sick!
Your poutine sauce looks to be rich, and nice. To be honest though, most poutine sauce here is made from a powder, or comes out of the can. I *could* send some your way if you like. LOL
Keep up the good work! You remind me of myself 16 years ago, when I was aspiring to be a chef.
Elra says
Sounds delicious, I love sweet potato.
Natasha aka 5 Star Foodie says
I haven’t heard of this sweet potato preparation before (and I haven’t been to Quebec yet either) – fabulous!
Crazy About Cakes says
Looks delicious! I love your site!
Susan at Sticky, Gooey, Creamy, Chewy says
Those look to die for! I’m not even a gravy fan and I could fall in love with them! Well done!
Natasha aka 5 Star Foodie says
I haven’t heard of this sweet potato preparation before (and I haven’t been to Quebec yet either) – fabulous!
We Are Never Full says
you know after our fun trip to montreal in october last year, we’ve had poutine on the blog backburner b/c i could not friggin find cheese curds. i was going to make them and never got around to it. THANK you for the tip!!! you’re great for that!!
tara says
Oh my. Poutine is a fabulous, fabulous thing. I have always thought it strange that in the US it seems chili fries are common, or cheese fries, but not gravy with fries (or at least, not as common as it is in Canada). Photos and recipes like yours will surely change that!
(PS. I was born in Montreal, so I choose to think this a personal shout out.)