It was only a matter of time before we got to the Poutine. Why now? Because I totally missed Canadian thanksgiving! And I love all my Canadian homies. In fact, I would like some more Canadian homies. I feel like Australians and Canadians have a lot in common.
Let’s talk, Canada. I love your French history, your donuts and YOUR POUTINE. Oh my word, the poutine.
It’s a big ol’ mess of fries, a bunch of delicious cheese curds, and a sensuous covering of delicious gravy. I mean, I’m not going to try and sell you on this. I think that you’re either totally on board with it, or you’re disgusted.
I have a bit of a feeling that if you’re a regular reader of this blog that you’re probably more in the ‘totally on board’ camp. And that’s why I love ya.
A word on cheese curds: they are (according to the internet) totally essential and non-negotiable for poutine. Having said that, I live in Australia and I could not track down cheese curds to save my life. And by life, I mean ‘vague desire to be somewhat authentic’.
So here, I’m using a reasonably good quality mozzarella. Not a fresh mozzarella, but just a good quality one. From what I’ve read it has the stretchy, reasonably mild, kind of squeaky quality that cheese curd brings. But hey, if you can get them you totally should. For Canada!
You know why Poutine makes me love Canada? Because look at the the unabashed joy of this mess! Chips, cheese, gravy! Only a country of people who truly understand the nature of joy could possibly condone the eating of this!
There is no room for sadness here. Only happiness, plate sharing, and the possibility of laughing a little too much and maybe having a headache the next morning. But no regrets! Only happy, gravy-soaked memories. Canada, I want to live in you.
- 3 large sebago potatoes (or russets), scrubbed clean
- canola or vegetable oil
- 1 tbsp butter
- 1½ tbsp plain flour
- 1 cup (250ml) beef or chicken stock
- cheese curds (or mozzarella cheese)
- 1 tbsp chopped fresh rosemary
- 2 tsp flaky sea salt
- Turn the oven on to 400F/200C. Get a large roasting dish and add enough oil to coat the bottom of the pan. Place in the oven to heat up for 15 minutes.
- Slice the potatoes into thick chips and place in a medium saucepan, cover with water and bring to the boil. Boil for 4 minutes, and then drain. When the roasting dish and oven have heated up, carefully add the cooked, drained chips and shake them into a flat layer. Cook for 15 minutes, then flip and shuffle them around and cook for another 15-20 minutes or until crispy and golden brown all over.
- While the chips are cooking, make the gravy. Place the butter into a small saucepan and melt it. Add the flour and cook out for a minute, before slowly adding the stock, whisking it in bit by bit, until all the stock is incorporated. Keep the gravy warm.
- Stir together the rosemary and salt.
- When the chips are ready, drain them slightly on paper, and then pile them up on a plate. Scatter with as much herb salt as you like, and then dot over your curd cheese, or mozzarella, and then pour over the gravy! Go. To. Town.
I’ve never had cheese curds but I have all kinds of time for chips and gravy. God bless Canada!
I’m from the birthplace of poutine = Quebec… and you know you have the right cheese curds when they squeak when you bite them! I LOVE your site!!!! You have the best humour and ideas. xx
Thanks Mareike! Quebec looks like such a gorgeous place, I would love to visit someday! Thank you for your lovely comment, I’m glad you like the site (and that someone gets my lame jokes).
I always thought that poutine wasn’t a possibility for me because of the lack of cheese curds here! Using mozzarella is genius!
Poutine for everyone!
Canadian here. You can also use Cheddar or any shredded cheese. The deliciousness can be enjoyed in many ways! Cheese curds are just the best,
I need this now! I love the squeaky cheese curds. I can’t believe I have never had poutine before, i feel like I am majorly missing out.
You are missing out! You gotta get on this, Jamie!
haha, Canada loves you too! If you’re ever hanging out in Montreal, I’d be happy to show you our favorite poutine spots in the city! An at home version will suit me just right for now though….loving that salt!
Oooh the herb salt sounds great!! Love poutine!
To fully appreciate poutine, you have to eat it after standing on the street in -42C waiting for a streetcar that never comes. And yet, Canada, I still bloody love and miss you…
That sounds brutal! I have literally never felt cold that bad in my life. Only cheesy, gravy doused fries could possibly help!
As a Canadian, I definitely appreciate a good poutine! This one looks phenomenal! I like the addition of rosemary!
i’m in love with you. please come to canada where we will eat ALL the poutine. xoxo
DEAL! (p.s. I love you too)
Quebec is my birthplace as well. I think my 3 babies are mainly made of poutine..I must of eaten it every second day while I was pregnant!!! Love your blog. :) Keep the good stuff comin’.
Haha, Jesse I love that your babies are made of poutine! That’s up there for the most Canadian things I’ve ever heard. Also, thanks for commenting, and I’m so happy you dig the blog!
I’ve never seen poutine in person but a friend of mine is very very enthusiastic about it. As delicious as it sounds, I wouldn’t say it seems all that classy but this makes it seem so ;D
I wasn’t aiming for classy, but hey I’ll take it! Let’s put on some pearls, drink some Champagne and hit the Poutine, yeah?
You seriously make Mondays SO. MUCH. BETTER. This is so freaking amazing — and I Love that you used mozzarella instead of cheese curds. I wouldn’t know where to find cheese curds either. Need to make this so soon!!
I can’t get cheese curds in Texas either, I use fresh mozzerella pearls when I can find them.
Cheese curds and gravey – best eaten while hammered :)
In australia, the best substitutes for Cheese curd would be ricotta or cottage cheese both of which are fairly easy to find.
Hi Nicola – are you Canadian? Because ricotta or cottage cheese would be good substitutes for curd cheese as we know it. But Canadian ‘cheese curds’ are a quite specific, stretchy, chewy kind of cheese more similar to haloumi or mozzarella, as far as I know!
poutine is like….the craziest delicious invention. Those Canadians know what’s up! I love your version!
Okay, full disclosure, I’ve never had poutine. So this is going to be total sacrilege. But I think mozzarella sounds way better than cheese curds! I’m sure cheese curds are delicious, but they could use some rebranding and a new name. So needless to say, I’m on board with the mozz switcheroo. Now bring me some chips and gravy!!
You’ve got it right with the proper texture of the curds. They must be squeaky and chewy. The person that said to use ricotta or cottage cheese has it completely wrong.
Poutine is also a very effective hangover cure. ????
Poutine is ah-mazing. Years ago, I went to Montreal and went to this restaurant that serves only poutine, in like 30 different variations. There was bacon, onions, other meats and veggies and tons of different sauces. It was heaven.
I had drinks with a friend last night who lived in australia for a bit and said he had really good poutine at the “stuffed beaver” bar…thought I should pass along the info! i wonder where they get their cheese curds!
My significant other is Quebecois and we have a place in Montreal. I can’t handle Poutine, myself, but he LOVES IT. So, I willtryand make this for him. He and my nephew will be thrilled!!! Good GF and awesome aunt will be the result………
Poutine is what I crave! Your recipe is a keeper, thank you! Living in Canada, I can say that I have had just about every type of poutine — even lobster poutine — but the traditional fries, gravy and local cheese curds is the best. Cheers!
Wow! Never heard of poutine, but I can’t wait to make it!….I must have been born with canadian blood and noone told me! I have always loved fries with gravy, and was introduced to curds when making a trip to Wisconson with my friend. Love it! Have a hard time finding it here in NCT…but i’m darn sure going to try harder. Thank you Sarah.
Yes, i do feel like Canadians and australians have a lot in common. being a fellow Canadian myself I love reading your posts. I can completely imagine exactly what you’re trying to explain. This recipe is fantastic!
We heard about poutine on a recent holiday from some canadian friends we made and we just knew we had to try it, so when you did this recipe it meant we had no excuse. what a good comfort food this is! i’m going to make it my mission to bring poutine to england!
I’m so glad my recipe was the push you needed to get Poutine into your life!