Ed and Edna’s Canadian Poutine

I had one of my, ‘I bet we can make this better’ moments after we got our order of poutine from a restaurant in Lake Placid. We are suckers for all things savory. Our take on this French-Canadian dish- adding mushrooms and onions. Oh yeah, and smidgens of bacon grease. You might need to take a long walk and drink a lot of water after this one, but trust me, it is worth it.

Poutine is a popular Canadian dish consisting of double-fried French fries topped with cheese curds and a savory brown gravy. I used Idaho potatoes in this dish, also referred to as a Russet potato. This type of potato has a high starch content, making it a good candidate for frying, as it can withstand the oil.

Do you remember as a kid being irrationally influenced by things in kids animated movies? Seriously though, how did they make the most obscure of things seem so cool? We recently took a trip to upstate New York and there I saw it on a menu- poutine. The movie ‘Open Season Scared Silly’ had a scene where the villains, deranged hunters, opened a poutine food truck after hunting became outlawed. I have never heard of poutine before that movie, but there was just something about that heaping pot of 2D-fries smothered with gravy that looked so damn good. The most bizarre part of this story, I saw this movie for the first time as an adult watching it with my oldest son, anyway.

Lets make this poutine.

You’ll need:

• Potatoes
• Cheese Curds
• Oil (for frying)
• Flour
• Butter
• Mushrooms, diced
• Onion, diced
• Beef Stock (or broth)
• Chicken Stock (or broth)
• Worcestershire Sauce
• Italian Seasoning
• Pepper
• Salt
• Bacon Grease (Optional)

Instructions:

Gravy:

1. Melt butter and bacon grease in a skillet over low-medium heat.
2. Dice up your mushrooms and onions, adding to skillet with butter and bacon grease. Cook until they soften.
3. Add flour into the skillet, coating the mushrooms and onions. Cook for a few minutes.
4. Slowly pour in chicken and beef stock, stirring.
5. Add in Worcestershire sauce, Italian seasoning, pepper, and salt.
6. Continue to stir, over low-medium heat until you reach your desired consistency. You can set aside and add back to heat when the fries are just about finished.

Fries:

1. Slice your potatoes into fries, about 3/8′ thick, or whatever your preference is. To optimize the texture of the fries, you can soak them in water for a few hours, however this is not necessary.
2. Using a Dutch oven, or a deep pot to fry in, fill with it oil. I used a dutch oven and added a 48oz container of oil, filling it about halfway. There just needs to be about an inch extra or so to the cover the fries. Bring to a heat over low-medium. It may be helpful to have a thermometer. I stick a little piece of wood and see if it starts bubbling, if it does, its ready.
3. Slowly add fries into hot oil. You may have to do a few smaller batches. Cook for about 4 minutes, remove from oil using slotted spoon.
4. Let cool, then add fries back into oil until they are a golden color. Remove from oil. Pat dry with paper towels.
5. Season fries with salt and pepper. Add cheese curds on the fries. Pour hot gravy over top. Enjoy!

Watch me make it! For more videos, follow me on Tiktok @TheOutCastCook

Ed and Ednas Poutine

I had one of my, 'I bet we can make this better' moments after we got our order of poutine from a restaurant in Lake Placid. We are suckers for all things savory. Our take on this French-Canadian dish- adding mushrooms and onions. Oh yeah, and smidgens of bacon grease. You might need to take a long walk after this one, but trust me, it is worth it.

Poutine is a popular Canadian dish consisting of double-fried French fries topped with cheese curds and a savory brown gravy.

Print Recipe Pin Recipe

Course Appetizer

Cuisine canadian, French

Ingredients

  

Fries

• 4-5 large potatoes Idaho
• 48 oz oil vegetable
• salt to taste
• pepper to taste
• cheese curds

Gravy

• ½ cup mushrooms finely sliced
• ½ cup onion diced
• 1/2 cup flour
• 6 tbsp butter
• 2 tbsp bacon grease optional
• 1½ cup beef stock
• 1/2 cup chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• salt to taste
• pepper to taste

Instructions

 

Gravy

• Melt butter and bacon grease in a skillet over low-medium heat.
• Dice up your mushrooms and onions, adding to skillet with butter and bacon grease. Cook until they soften.
• Add flour into the skillet, coating the mushrooms and onions. Cook for a few minutes.
• Slowly pour in chicken and beef stock, stirring.
• Add in Worcestershire sauce, Italian seasoning, pepper, and salt.
• Continue to stir, over low-medium heat until you reach your desired consistency. You can set aside and add back to heat when the fries are just about finished.

Fries

• Slice your potatoes into fries, about 3/8' thick, or whatever your preference is. To optimize the texture of the fries, you can soak them in water for a few hours, however this is not necessary.
• Using a Dutch oven, or a deep pot to fry in, fill with it oil. I used a dutch oven and added a 48oz container of oil, filling it about halfway. There just needs to be about an inch extra or so to the cover the fries. Bring to a heat over low-medium.
• Slowly add fries into hot oil. You may have to do a few smaller batches. Cook for about 4 minutes, remove from oil using slotted spoon.
• Let cool, then add fries back into oil until frying until they are a golden color.
• Remove from oil. Pat dry with paper towels. Season fries with salt and pepper. Add cheese curds on the fries. Pour hot gravy over top. Enjoy!
• Season fries with salt and pepper.
• Add cheese curds on the fries.
• Pour hot gravy over top. Mess it up!

Keyword cheese curds, fries, gravy, poutine