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.
Crazy About Cakes says
Looks delicious! I love your site!
Jen says
Your poutine seems the perfect Sunday brunch companion after a fun Saturday night!
The Duo Dishes says
Though we’ve never had poutine, we’ve heard it is oh so good. Sweet potatoes are what make this sound even better.
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!
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!!
Meaghan says
Yessss! I live in Montreal, and was actually terrified of poutine when I first moved here. I was sure I would have a heart attack within a week of eating this stuff. However, poutine is an institution in this city, and I have finally succumbed to it’s pure hedonistic fabulousness. I love sweet potatoes much more than the other kind, so this sounds like a safe bet!
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.)
Jen says
Your poutine seems the perfect Sunday brunch companion after a fun Saturday night!
The Duo Dishes says
Though we’ve never had poutine, we’ve heard it is oh so good. Sweet potatoes are what make this sound even better.
Aran says
even though it’s a million degrees outside where we are, this still looks like something I’d devour right about now.
Meaghan says
Yessss! I live in Montreal, and was actually terrified of poutine when I first moved here. I was sure I would have a heart attack within a week of eating this stuff. However, poutine is an institution in this city, and I have finally succumbed to it’s pure hedonistic fabulousness. I love sweet potatoes much more than the other kind, so this sounds like a safe bet!
Aran says
even though it’s a million degrees outside where we are, this still looks like something I’d devour right about now.
Lori Lynn says
Oh my goodness, does that look rich. Poutine is new to me, I definitely want to try it! Your photo with the steam is fabulous!
LL
Lori Lynn says
Oh my goodness, does that look rich. Poutine is new to me, I definitely want to try it! Your photo with the steam is fabulous!
LL
Kevin (Closet Cooking) says
Sweet potatoes work really well in poutine!