Along with tourtière, beaver tails and maple syrup – Poutine is probably considered as Canadian as you can get. Where else will people urge their guests to try the french fries covered in gravy and melty cheese curds? While many restaurants offer crazy variations of this food (lobster anyone?), my favourite is still the classic. Usually poutine is a road side food stop for me, but I started thinking that having poutine in a mini format would be perfect at a party – right? Small bits of decadence in cute baking cups, can’t get much better than that.
Now, I don’t have a frier, but I made this poutine with oven fries (it also works with potato wedges) and we loved it. Make any gravy you like (mushroom based one for vegetarians) and make sure you use cheese curds (mozzarella won’t cut it). Just cover fries with cheese curds and pour hot gravy over everything. Enjoy!
To make poutine: Take hot fries out of the oven or frier, add to a dish. Sprinkle with a generous amount of cheese curds and cover with hot gravy. The gravy will make the cheese melt just enough to get nice stringy cheese with every bite of fries.
Ingredients
- Pan drippings from Turkey (optional)
- 1 to 2 cups low-sodium chicken broth
- 1 cup dry white wine
- 1/3 cup all-purpose flour
- 1 tablespoon cider vinegar
- salt and pepper to taste
Instructions
- Add stock to saucepan. Whisk together wine and flour until evenly combined. Pour into sauce pan and add salt and pepper.
- Turn to medium heat whisking constantly until thickened, about 10 minutes. If gravy is too thin, whisk in a tiny bit more flour until well combined and heat until thickened. Stir in vinegar. Adjust salt and pepper if needed. Serve immediately.
Notes
If you have chicken or turkey drippings, add your stock to the drippings first and stir with a wooden spoon until drippings loosen and mixture thickens and holds a trail, about 3 minutes. Then proceed as above.
