If you have never had poutine, you’re missing out a lot on this smashing recipe from Quebec, Canada. Today, I’ll share with you a recipe of twice-baked fries, surfaced with cheese curds, and smothered in a brownish-red gravy. It’s bar food at its finest.
It’s a snack that’s messy to eat, yet so delicious!
Homemade Canadian PoutinePrint Recipe
- 2 whole russet potatoes
- 2 tablespoons of unsalted butter, melted
- 1 package of McCormick Brown Gravy Mix
- 1 cup of white cheese curds
- Scallions, sliced (optional)
- Preheat your oven to 400 degrees. Poke the tip of any potato with a flare and place it on a baking sheet. Cook in the oven for 1 hour.
- Once the potatoes are cooked, remove them from the baking sheet and place them on a plate to let cold for about 15 minutes.
- Once your potatoes are cooled, use a pointy bread blade, and cut lengthwise.
- Next, melt your butter in a microwave. Brush butter on the cut potatoes and place them back onto a baking sheet. Season with salt and pepper.
- Microwave for 8 to 10 minutes until it gets a bit crispy from melted butter.
- During this time, make your brownish-red gravy by emptying a package into a tiny salsa vessel and adding 1 cup of water. Mix, and move to a simmer.
- Once the potatoes are good and crispy on the exterior, remove them from the oven.
- Top with cheese curds, and pour the brownish-red gravy. Shower with sliced scallions if desired.