Diamond's Classic Poutine
This classic French-Canadian dish made with fries, gravy, and cheese curds became my favourite snack while I was studying French in Quebec City. The recipe below is a simple version made with homemade cheese curds, oven fries, and gravy...and it takes only minutes to prepare.
This classic French-Canadian dish made with fries, gravy, and cheese curds became my favourite snack while I was studying French in Quebec City. The recipe below is a simple version made with homemade cheese curds, oven fries, and gravy...and it takes only minutes to prepare.
- Carbohydrate 1.403705 g
- Cholesterol 59.325 mg
- Fat 18.75833 g
- Fiber 0.27825 g
- Protein 14.183475 g
- Saturated Fat 11.92727 g
- Serving Size 1 1 Serving (58g)
- Sodium 390.085 mg
- Sugar 1.125455 g
- Trans Fat 0.970445000000003 g
- Calories 230 calories
Step-by-step
- PREHEAT OVEN TO 400F/200C, OR TO TEMPERATURE DIRECTED ON PACKAGE OF FRIES.
- PREPARE CHEESE CURDS: STIR 1 TEASPOON PEPPER INTO THE CONTAINER OF COTTAGE CHEESE. DRAIN COTTAGE CHEESE - LINE A LARGE SIEVE OR COLANDER WITH A COUPLE OF LAYERS OF CHEESECLOTH OR WITH A COUPLE OF COFFEE FILTERS AND PLACE OVER A BOWL. SPOON COTTAGE CHEESE INTO THE SIEVE. PRESS COTTAGE CHEESE LIGHTLY INTO AN EVEN LAYER ACROSS THE SURFACE OF THE SIEVE USING THE BACK OF THE SPOON - THIS WILL HELP THE COTTAGE CHEESE TO DRAIN MORE QUICKLY. PLACE INTO THE FRIDGE FOR 25 TO 30 MINUTES TO DRAIN.
- LINE A BAKING SHEET WITH FOIL AND SPREAD OVEN FRIES ON BAKING SHEET. BAKE ACCORDING TO PACKAGE DIRECTIONS.
- PREPARE GRAVY ACCORDING TO PACKAGE DIRECTIONS, ADDING AN EXTRA TEASPOON OF PEPPER, OR TO TASTE. (I PREFER MY GRAVY VERY PEPPERY - IT HELPS TO SEASON THE GRAVY WELL!)
- REMOVE FRIES FROM OVEN AND DIVIDE BETWEEN FOUR INDIVIDUAL OVEN-SAFE SERVING BOWLS OR RAMEKINS. SEASON FRIES TO TASTE WITH SALT AND PEPPER. REMOVE FOIL FROM BAKING SHEET AND PLACE BOWLS OF FRIES ONTO BAKING SHEET. PREHEAT BROILER.
- REMOVE COTTAGE CHEESE (CHEESE CURDS) FROM FRIDGE. PRESS CHEESE CURDS LIGHTLY AGAINST THE SIEVE WITH THE BACK OF THE SPOON TO REMOVE THE LAST BIT OF LIQUID FROM THE CHEESE CURDS. SPOON CHEESE CURDS OVER FRIES, DIVIDING EQUALLY BETWEEN THE FOUR BOWLS. (DISCARD THE WHEY (LIQUID) IN THE BOWL UNDER THE SIEVE.)
- SPOON HOT GRAVY OVER THE FRIES - USE A GENEROUS AMOUNT, TO SATURATE FRIES COMPLETELY.
- SPRINKLE GRATED CHEDDAR CHEESE OVER THE FRIES.
- PLACE BAKING SHEET WITH BOWLS OF FRIES UNDER THE BROILER TO MELT CHEESE AND HEAT FRIES THROUGH.
- SERVE PIPING HOT, WITH EXTRA CHEESE, SALT AND PEPPER ON THE SIDE SO THAT DINERS CAN ADD EXTRA TO TASTE IF DESIRED.
Unlike standard cheese fries blanketed in a heavy melted cheddar, proper poutine relies on distinct structural elements that resist immediate sogginess. Achieving the right texture demands strict moisture control, particularly when utilizing alternative dairy components like drained cottage cheese to mimic traditional curds. Line a sieve with coffee filters or cheesecloth to extract excess liquid effectively; chilling this mixture for 25 to 30 minutes solidifies the curds before they encounter heat.
The Chemistry of Curd and Gravy Integration
Temperature management dictates success when assembling the dish. Spoon boiling gravy over the crisp potatoes just before adding the cheese so the starch retains structural integrity under the warm liquid. Baking the individual portions at 400 degrees Fahrenheit ensures the oven fries reach optimal rigidity before receiving their toppings.Adapting the Base for Dietary Needs
Vegetarians can easily substitute standard beef- or chicken-based gravies with a rich mushroom or vegetable stock thickened with a roux. Strong black pepper added directly to the simmering liquid balances the mild saltiness of the dairy components without requiring complex spice blends.
