Cheddar Parmesan Poutine
These French fries are a playful spin on a Quebecois favorite - lightened up
with canola oil. Traditionally made with cheese curds, poutine in this
recipe features cheddar and Parmesan instead for sharper flavors.
- 4 Russet potatoes, peeled and sliced into uniform sticks
- 1 cup sharp cheddar cheese, grated 250 mL
- 1 cup grana padano cheese or Parmesan, grated 250 mL
- 2 cups poutine gravy 500 mL
- 3 tablespoons chopped fresh dill 45 mL
- 3 tablespoons chopped fresh flat leaf parsley 45 mL
- 3 tablespoons chopped fresh sage 45 mL
- 5 cups canola oil 1.25 L
- 1/4 teaspoon salt 1 mL
- 1/4 teaspoon pepper 1 mL
- 2 cups Poutine Gravy
- 3/4 cup diced yellow onion 175 mL
- 2 tablespoons diced carrot 30 mL
- 2 tablespoons diced celery 30 mL
- 2/3 cup canola oil 150 mL
- 1 tablespoons chopped sage 15 mL
- 1/2 teaspoon tomato paste 2 mL
- 1/3 cup all-purpose flour 75 mL
- 4 cups beef stock 1 L
- 1 tablespoon Worcestershire sauce 15 mL
- 1 teaspoon chopped garlic 5 mL
- 1 tablespoon chopped rosemary 15 mL
- 1 teaspoon salt 5 mL
- 1/2 teaspoon pepper 2 mL
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- Poutine: Soak cut up potatoes in cold water
overnight. Before deep-frying, remove potatoes from water and pat dry.
- Using deep-fryer, heat canola oil to 375 degrees F (190 degrees C).
Deep-fry for 8-10 minutes or until lightly golden. Remove fries from fryer and drain on paper towels.
- If necessary, in saucepan, reheat 2 cups (500 mL) poutine gravy
(recipe below) and set aside.
- Return fries to deep-fryer and fry for additional 3-5 minutes or
until golden brown. Remove from fryer to stainless steel bowl. Add
gravy, cheese and herbs. Stir gently to combine. Season with salt and
- Poutine Gravy: In large saucepan, sweat onion,
carrot and celery in canola oil over medium heat until they are slightly
caramelized. Stir frequently. Add sage and tomato paste and sauté for 1-2 minutes.
- Sprinkle vegetable mixture with flour and combine to form roux. Heat
for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer
for 35 minutes.
- Season with rosemary, salt and pepper. Simmer for additional 10
- Using immersion blender, purée gravy.
- Leftover gravy can be frozen for future use.
Yield: 4 servings | Serving size: 1 1/2 cups (325 mL) poutine
Nutritional analysis - per serving including 1/2 cup (125 mL) of
gravy: Calories 600 Total Fat 46 g Saturated Fat 8 g Cholesterol 25 mg
Carbohydrates 33 g Fiber 3 g Sugars 4 g Protein 20 g Sodium 1080 mg
Potassium 225 mg
Source: Josh Henderson, Skillet Street Food, Seattle
Recipe and photo credit (used with permission): CanolaInfo.org
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