- Skill level
- More ambitious
- Preparation Time
- 10 minutes
- Cooking Time
- 25 minutes
- Serves 2
Quick & easy
This poutine dish is a classic Canadian street food and is a new, interesting way to serve potatoes. Traditionally made with cheese curds, which can be bought from specialist cheese shops or ordered online, it works just as well with creamy buffalo mozzarella. Topped with a rich gravy, it’s a delicious take on loaded fries.
Ingredients for poutine
- 500g large white potatoes (such as Maris Piper)
- 200g cheese curds (or buffalo mozzarella)
- 400ml gravy, beef or onion, either a readymade gravy or homemade.
Ingredients for homemade gravy
- Leftover juices from a roast beef joint or a mixture of beef bones and 150ml water
- 1 onion
- 1 bay leaf
- 1 tbsp plain flour
- 400ml good quality beef stock
- 2-3 sprigs of either rosemary or thyme plus 2 sprigs of thyme to finish
- Salt and pepper
- 1If you’re using beef bones from your butcher, put them in in 100-150ml of water. Add the chopped onion and fresh herbs to your liquid. Bring to the boil and discard the bones and over a medium heat, stir in 1 tbsp of plain flour. Keep stirring until you’ve cooked the flour out and it’s all combined with the juices. Add a couple of sprigs of fresh thyme and season. Add approximately 400ml of good quality beef stock. Keep on the heat and simmer stirring regularly until thickened up.
- 2Bring a large pot of salted water to the boil and pre-heat the oven to 220°C.
- 3Keeping the skin on, slice the potatoes lengthways into 1cm slices then cut into sticks (chips).
- 4Cook the chips in the boiling water for 5 minutes then drain.
- 5Line a large baking tray with parchment paper and spray with little a light oil spray.
- 6Place the chips onto the baking tray in a single layer, season and spray all over with the light oil. Cook in the pre-heated oven for 25 minutes giving them a shake half-way through or until golden and crispy.
- 7Make sure the gravy is at boiling temperature or piping hot.
- 8Transfer the chips to a serving dish, break the cheese curds (or mozzarella) into small chunks, place them on the chips and pour over the hot gravy.