An Easy & Cozy Poutine Recipe

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An Easy Poutine Recipe

Okay, so this poutine recipe has been a long time coming. I think I made this in 2019 for the first time and did so as an experiment.

Plus, I don’t know about you, but cheese curds are kind of hard to find where I live and so I had to settle on rustic cut cheddar cheese.

I have tried poutine American side only, even though my grandmother was first generation Canadian, this was NOT something we grew up on as her American grandkids.

Even when we have our family reunions, poutine has never come up.

Not once.

So naturally, I was curious.

I had to let the cheese, potato and gravy experiment commence.

When to Eat Poutine

Poutine in all of its glory is best eaten on a cold day when you’ve been hiking, sledding, and have been running around for a while.

It’s the cup of cozy made plate size that lets you know that you may want to laze about after its consumption.

When your belly is full of poutine…. your day is over.

Poutine is heavy and filling and best shared with a group of people who are also exhausted and cold.

Warm poutine is a potato gravy nacho fest………

It’s a lot that is coming at you all at once….I am not going to lie.

What You’ll Need

-Potatoes

8 Potatoes. I used russet potatoes.

-Seasoning

Having the right seasoning is a huge part of making the perfect potato base for your poutine.

I used garlic powder, onion salt, iodized salt and pepper if you have it.

-Olive Oil

Olive Oil does a really great job of working well with my baking sheet and does an excellent job browning the potatoes.

–Parchment Paper

Parchment paper does a great job protecting the baking sheet and the food from one another. I love using parchment paper when I use my baking sheets.

-Baking Sheets

These Nordic baking sheets are amazing.

–Brown Gravy

–Rustic Cut Cheddar Cheese/ Cheese Curds

–Medium Sized Mixing bowl

-Saucepan

-Whisk

-Spatula

-Plate

Directions

Wash, skin and cut the potatoes into wedges.

Line the baking tray with parchment paper and set the oven to 425 degrees Fahrenheit.

Take the potatoes and move them into a medium sized mixing bowl. Coat them in two tablespoons of olive oil.

Next, add the seasoning. This is really to your discernment on how much seasoning you want on your fries.

Line the potatoes out on the tray in a spread-out fashion.

Bake for 15-20 minutes.

When the potatoes have five minutes left to bake take the brown gravy packet (follow directions on packet) and begin to make on the stove in a saucepan.

When the potatoes and gravy are both done, layer the fries, gravy and cheese (allowing the cheese to melt) onto a plate and serve.

This recipe serves 4-5 people.

Bon Appetit.

Let me know if you try this recipe in the comments.

xx