Poutine: Chips, Cheese and Gravy

Poutine is a classic Canadian street food and here's our oven-based version. Traditionally made with cheese curds, which can be bought from specialist cheese shops or ordered online, it works just as well with creamy buffalo mozzarella. Topped with a rich gravy, it’s a deliciously gooey take on loaded fries.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

25 minutes

SERVES

Serves 2

Ingredients

Ingredients for poutine

500g large white potatoes (such as Maris Piper)
200g cheese curds (or buffalo mozzarella)
400ml gravy, beef or onion, either a readymade gravy or homemade.

Ingredients for homemade gravy

Leftover juices from a roast beef joint or a mixture of beef bones and 150ml water
1 onion
1 bay leaf
1 tbsp plain flour
400ml good quality beef stock
2-3 sprigs of either rosemary or thyme plus 2 sprigs of thyme to finish
Salt and pepper

Method

If you’re using beef bones from your butcher, put them in in 100-150ml of water. Add the chopped onion and fresh herbs to your liquid. Bring to the boil and discard the bones and over a medium heat, stir in 1 tbsp of plain flour. Keep stirring until you’ve cooked the flour out and it’s all combined with the juices. Add a couple of sprigs of fresh thyme and season. Add approximately 400ml of good quality beef stock. Keep on the heat and simmer stirring regularly until thickened up.

Bring a large pot of salted water to the boil and preheat the oven to 220°C / Fan 200°C / Gas 7 .

Keeping the skin on, slice the potatoes lengthways into 1cm slices then cut into sticks (chips).

Cook the chips in the boiling water for 5 minutes then drain.

Line a large baking tray with parchment paper and spray with little a light oil spray.

Place the chips onto the baking tray in a single layer, season and spray all over with the light oil. Cook in the preheated oven for 25 minutes giving them a shake half-way through or until golden and crispy.

Make sure the gravy is at boiling temperature or piping hot.

Transfer the chips to a serving dish, break the cheese curds (or mozzarella) into small chunks, place them on the chips and pour over the hot gravy.

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