It took me 42 years to finally get around to trying poutine. It’s Canada’s national dish, but in America it’s not so common. Which is why it took me so long to try it.
Now that I’ve had it, I wish I honestly wish I’d lived in Canada all these years.
I’m in love. Deeply in love. If you like French fries, gravy, and cheese, you are going to fall hard for poutine. So hard you’re gonna want to marry it.
This is a healthy version of poutine, because we’re using grass-fed butter, cheese, beef stock made from bones from grass-fed cows, and sprouted flour or arrowroot, and we’re frying our French fries in a healthy fat such as beef tallow, lard or coconut oil.
Poutine
Ingredients
Butter, grass-fed if possible (2 tablespoons)
Sprouted flour or arrowroot (2 tablespoons) — where to buy sprouted flour
Beef stock (2 cups) — see my recipe for homemade beef stock — you can also use chicken stock
Sea salt, to taste — where to buy sea salt
Black pepper, freshly ground, to taste
Filtered water
Potatoes, Russet (2 pounds)
Lard or beef tallow, grass-fed, or coconut oil or palm oil — where to buy coconut oil
Cheese curds, or grated cheese, grass-fed (1/2 pound)
Equipment
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with LidDirections
1. In a saucepan, over medium heat, combine the butter and sprouted flour or arrowroot. Whisk until incorporated and no lumps remain. Cook on medium heat for 10-15 minutes.
2. Whisk in the beef stock. Season with sea salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from heat and keep warm.
3. Peel the potatoes and cut fries, 3-4 inches long by 1/4 to 1/2-inch wide.
4. Bring a pot of filtered water to a boil.
5. Add the potatoes and blanch for 3-5 minutes.
6. Remove, drain and cool. Pat with a dish cloth until completely dry.
7. Fry the potatoes in beef tallow, lard, or coconut oil until golden brown. (See my recipe for homemade French fries.)
8. Remove and drain on paper towels. Season with salt and pepper.
9. Plate the fries. Spoon the gravy over the fries and crumble the cheese on top. Serve immediately.
Photo Credit: P Donovan on Flickr
{ 41 comments… read them below or add one }
Cheese, beef and potatoes together. This is a man’s one of the most delicious dreams. I will say my wife to cook this Poutine (not the Russian one) a lot for me.
This looks amazing! I’ve never heard of Poutine but now I can’t wait to try it. Thank you!
What kind of cheese did you use? I am so making this for dinner tonight. Everything is awesome with gravy. everything!
i’m gonna fix this tonite, too!!!
I used cheddar
Ahhhh, poutine! One of my favorite foods (yes, I’m Canadian). So glad to see a healthy version. Once I am able (doing a gut healing thingy at the moment) I’ll be making this… I can’t eat them anywhere anyway, since I am celiac and most places (even if they make it from scratch) use flour in the gravy.
There’s a restaurant in my city that serves an amazing poutine topped with house-smoked beef… wowza.
beef in what form? Ground, sliced steak, ect ect????
I’d love to try that variation- sounds yummy
mmmmmmmmmm.. love me some french fries… french fries & eggs is our go to meal… but this may run a close second after i give it a try.
Thanks! This might do the trick of getting my boyfriend to try the chicken feet stock I made! He’s been a bit afraid of the gelatinous mass I’ve been keeping in the fridge!
Yummm….sounds amazing!!! When we are eating potatoes again, will be trying this one!!!
I live in Canada but didn’t eat this really because I didn’t think it was very healthy.. which in fast food restaurants it probably isn’t! I’d like to try to make it at home one day though!
I love this stuff, and yes, enough to marry it. I especially love the gravy when it’s been splashed with a bit of red wine and thinly slivered mushrooms. Thanks for sharing your healthy version here.
Oops, meant to add: it’s especially great w/ home made cheese curds too. I love to use Shatto Farms whole milk and garlic when I make curds.
Can you share your recipe for making cheese curds?
Aaack! This afternoon I went downstairs from my office to grab the cookbook with the recipe, and let out the dogs while I was in the kitchen, then did this and that and ran an errand, then made dinner, watched a movie…and finally came back just saw this again. I’m sorry. I will post it tomorrow. Big PS: If you were ever nervous about making cheese (I certainly was), this recipe will erase that once you try it.
I started tapping out my recipe and then realized there’s probably a link for something really close to it on line, so I looked for it and here it is.
http://www.mediterranean-food-recipes.com/how-to-make-cheese.html
The only difference between mine and this one is, mine stresses the use of whole organic milk*, and suggests optional additions of a tablespoon of well crushed garlic and/or a tablespoon of chopped fresh herbs. It recommends that these be added as you pour the mixture through the muslin.
*I really do like using milk from a local organic dairy because I think it’s better for the immune system. My alleviated allergies seem to bear this out too.
that’s it?? looks soooooooooooo easy!!!
Yeah, I know! The only thing it takes is a little time to prepare it, and then patience to let it set. Of course, you can always go to your favorite organic dairy to buy curds when you’re in a hurry, but it’s kind of fun to make your own- especially when it’s this easy.
Thanks for posting this recipe. I’ve been waiting ever since you first mentioned it. I’m not much good at frying, but I’ve got to try this. Just wondering, how do you make curds?
I buy cheese curds from my farmer. But you can use grated cheese if you don’t have curds.
I love poutine! I just tried it for the first time last week. Our neighbors are French Canadian and they brought me some to try. My husband travels to Canada a lot and has been telling me about poutine for a while and after my first bite I was addicted. Thanks for the updated healthy recipe!
I’m a low carber (but I do love healthy fats) so I’m not eating any potatoes right now. Now don’t poo poo me ladies, I’ve lost 50 lbs so far. But this might be a nice splurgey thing. I know it would be a nice break for my husband who has been dragged in here kicking and screaming. lol.
Congrats on loosing 50 lbs. This is absolutely awesome!
This recipe looks really good! Thanks Ann Marie!
mmmmmmmmmmmmmmmmm i’m havin’ some right now…. with a sunny side up double yolk country egg on the side……
Yum!
oh yeah… and i did the double fry method YAY!!!!!!!!!!!! best ff i’ve ever made!!!!
On GAPS, so no potatoes for me. Sigh.
Looks absolutely fab!
so why do you blanch the potatoes before frying? I don’t remember seeing this done on potatoes before?
You can either soak them in water in the fridge for several hours (as I do in my French fry recipe — link above) or you can parboil them. Either method works to make them crispy and not soggy.
Oh thanks. That is a great tip!! Does it work with sweet potato fries as well?
i had this again tonite for dinner!!!
Totally whipped this up for the fam tonight… Sooooooooo amazing!!! Even after meeting my hubby in Canada, traveling there multiple times AND having Canadian friends here in the states we have never had Poutine. My husband has, but none of the rest of us have. ALWAYS wanted to though and you gave us the inspiration!! A total hit with the whole group. I really want to try it with curds… we did shredded cheese since we had a nice hunk on hand.
I made this last night with Gruyere cheese and it was sooo yummy! Thanks for the recipe!
I tried it with mozzarella cheese and it was nice. Very delicious recipe. Thanks a lot.
I just saw this… yummy!!! And I kind of want to add a correction, I don’t think it’s Canada’s national dish. I think it’s very particular to the province of Quebec (but I know it’s grown in popularity across Canada now – can you blame them – lol).
I love, love, love, love poutine. It’s one of those things I craved while pregnant but only ate very little because I thought of it as evil. Though, I can see your version is healthier. I still have a hard time with the concept of frying food. I assume the potatoes lose most (if not all) of their nutritional value. So, I’d have to add some other vegetable to the meal.
On a day trip to Cananda, this was the first thing I had to eat. It was delicious! I love trying local foods when I travel.
I can’t wait to try this! Thanks for posting this recipe. This looks like something that would satisfy the dc for a snack or could be a side dish as well. Even bettter: I have all of the ingredients!
One of the greatest foods known to man.
I grew up in Nova Scotia, and poutine is a staple in most restaurants, even the fast food joints. The authentic way is mozzarella cheese curds, but any cheese you like is good. You put the cheese on the fries first, then pour the hot gravy on top to melt it.
You really can’t go wrong any way you make it though, it’s so YUM
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