A gourmet poutine just in time for Canada day! Roasted potatoes served with gooey cheese and savoury homemade gravy!

Bay leaves
1 carrot
1 celery stalk
1/4 red onion
3 russet potatoes
Hand full of mushrooms
2 rashes maple bacon
400g chicken wings
120g cheese curds
2 tbsp flour
Olive oil
Salt & pepper

Splash of wine or beer

Pre-heat the oven to 400F. Roughly cut the carrots, celery, onion, rosemary, and thyme leaves. Place them in a small roasting pan along with 2 bay leaves. Cut the bacon into 1 inch pieces and place them on top of the vegetables. Next, grab a heavy knife (or use the butt of a chef’s knife) and give each wing and nice chop to expose the bone marrow. This allows more flavour to go into the gravy. Toss the wings in the pan with olive oil, salt, and pepper. Roast everything for 1 hour.

In the meantime scrub the potatoes and cut them into thick wedges. Soak them in ice water for about 30 minutes. This gives the potatoes a crispier outside once roasted. After half an hour, pat the potatoes dry with some kitchen towels and toss them in some olive oil, salt, and pepper. Place them evenly on a baking dish with parchment paper and put them in the oven at 450F after the chicken is done. It’ll take around 30 minutes to bake.

Once the chicken is done and the potatoes are roasting, place the pan on low heat and mash them with a potato masher. Make sure everything is really mashed to get the most flavour out of them. Sprinkle 2 tbsp flour and stir it for 5 minutes. The longer you cook the flour the darker the gravy gets, so if you want something lighter cook for about 2-3 minutes. Pour in a splash of red wine and cook away the alcohol. (You can skip this step of you don’t want to use alcohol) Add 3 cups of water and simmer for 25 minutes. Stir occasionally.

The potatoes should be done soon, so finely chop the rosemary and parsley then place them into a bowl with some grated parmesan. Once the potatoes are done, toss them with the herb and cheese mixture with a spoon and set aside.

By now the gravy should be done, so grab a sieve and strain the gravy. Don’t throw the meat away! Pick out the lovely chicken bits and the delicous maple bacon to use as a topping. Next cut the mushrooms into quarters and sauté them with oil, salt, and pepper until they’re golden brown. Toss in the picked out meat and sauté until they’re a little crispy. Pour in the strained gravy to heat it up. Dump the cheese curds over the potatoes and then pour the hot gravy over it to melt it into a cheesy goodness.

Serve immediately.

Just in time for Canada Day! I had this recipe in my mind for a while now, and thought there is no better day than today to do it. Poutine is a dish originating from Quebec, Canada, made with french fries, topped with gravy and cheese curds. It is considered as a fast food dish, and can be found almost everywhere in Canada. The popularity is increasing too, as you can find this in a lot of Northern cities of the US.

The great thing about this dish is that it is so simple to make. I mean all you need is some fries, gravy and cheese. But each of these ingredients have their own crazy list of variations. The potatoes can be replaced with yams, or instead of fried go roasted (which I’ve done). Finely chopped herbs or flavoured oils can be added increase the deliciousness.

Same with the gravy, there are many different types of gravy you can use for the poutine! You can use different types of meat, such as pork, chicken, or beef, and different types of liquids to simmer them in. Swap out the wine and use beer instead, or why not go harder and add some whiskey for added smokiness. The herbs you use in the gravy can change too, add some star anise for a nice liquorice flavour, or a couple cloves of garlic for a deeper savoury taste.

And then there is the cheese….There is just way to many to choose from. So instead I’ll give you a list of some I would like to try. Goats cheese, havarti, fresh mozzarella or bocconcini. These are nice soft melting cheese that would go great with any type of fries. Hmmm would cranberry goat cheese go well with the poutine? The sweetness would give a nice complement to the savoury gravy.

This was also my first time making homemade gravy, and it turned out alright. I really like the idea of using the left over meat as a topping, I mean there are so many different ones for baked potatoes so why not use it for the poutine? Also by using the meat, there is less waste and you’re left with an amazing heart dish to share (or eat by yourself, I won’t judge).

I highly recommend you try this at home! Please write down your take on a poutine down below or in the video comment section. I would love to hear from you!


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  1. Pingback: Berry Tart |

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