Poutine

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) — where to buy grass-fed butter
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
Black pepper, freshly ground, to taste — where to buy black pepper
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) — where to buy grass-fed cheese

Equipment

[easyazon-link asin=”B0001LO5EK” locale=”us”]Cuisinart 619-16 Chef's Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid[/easyazon-link]

Directions

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.

Find Me Online

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

43 thoughts on “Poutine

  1. 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.

  2. What kind of cheese did you use? I am so making this for dinner tonight. Everything is awesome with gravy. everything!

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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.

  8. 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.

      1. 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.

          1. 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.

  9. 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?

  10. 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!

  11. 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.

  12. Pingback: Fun with Rendering Beef Tallow | Too Many Jars in My Kitchen!
  13. mmmmmmmmmmmmmmmmm i’m havin’ some right now…. with a sunny side up double yolk country egg on the side…… 🙂

  14. so why do you blanch the potatoes before frying? I don’t remember seeing this done on potatoes before?

    1. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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!

  19. 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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Posts