Perk’s Canadian-ish Poutine

Fair Warning: this recipe is in NO WAY represented as being healthy, or part of a nutritious meal plan. Eat at your own risk.

Poutine

So, I’ve been reading about this Canadian Poutine dish for awhile now. French fries, cheese curds, and brown gravy…though I like all of those ingredients on their own, I wasn’t convinced that it sounded good. Still, I wanted to give it a try.

Last weekend’s trip to the coast brought home a pound of cheese curds from Tillamook Cheese Factory, so tonight I whipped up some gravy, baked some fries and tested it on the family, as a (very) small side dish. I, of course, had to play the recipe a little to make it my own, but this is pretty darn close to how I found it.

Holy Wow…this is awesome! A completely different flavor that you’d get from any of its components. Both Vic and Gracie went gaga over it, too. Can wait to try it with some fresh pork gravy the next time we do a pig roast!

Three gravy-coated thumbs up to our brothers and sisters to the north for coming up with the unusual, and excellent dish!

Perk’s Canadian-ish Poutine

1 (10 ¼ ounce) can beef gravy
2 lbs potatoes , cut into fries, or frozen skin-on fries.
2 Tbs olive oil
1 Tbs fine sea salt
2 Tbs finely minced fresh Italian parsley
1 cups cheese curds

Note: I made this dish a little healthier by baking the fries, and making the gravy from scratch, but it’s a lot more work.

  • Bake fries according to package directions.
  • Warm gravy in saucepan or microwave.
  • Remove fries to a metal mixing bowl and toss with 2 Tbs olive oil and 1 Tbs of fine sea salt (btw, this is what you shoud always do with fries hot out of the oil or oven).
  • Place the fries on a serving platter, and sprinkle the cheese over them.
  • Ladle gravy over the fries and cheese, and serve immediately.

Poutine is a fast food dish that originated in Quebec and can now be found across Canada. It is sold by national and international fast food chains, in small “greasy spoon” type diners (known as “cantines” or “casse-croûtes” in Quebec) and pubs, as well as by roadside chip wagons (commonly known as “cabanes à patates”, literally meaning “potato shacks”).

The dish apparently originated in rural Quebec, Canada, in the late 1950s. Several Québécois communities claim to be the birthplace of poutine. One often-cited tale is that of Fernand Lachance, from Warwick, Quebec, which claims that poutine was invented there in 1957; Lachance is said to have exclaimed ça va faire une maudite poutine (“it will make a damn mess”), hence the name. (Wikipedia)

2 thoughts on “Perk’s Canadian-ish Poutine

  1. I ran into this dish at a Wendy’s in Calgary decades ago. I wasn’t a huge fan of the cheese curds, but the fries and gravy made a lasting impression. To this day I love a dark, savory gravy on my fries. Now, I have tried sprinkling parm and other hard cheeses on the fries, and it just isn’t quite right. Maybe I should try the curds again. After all, it has been well over 20 years since the last time I gave it a whirl and my tastes have changed a little bit since then, courtesy of my wife and her cooking.

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