Poutine is a common Canadian dish made by pouring steamy gravy over cheese curds and french fries. The cheese curds melt into the fries, and it is pure magic. For the longest time I could not find a vegetarian poutine anywhere—each time I would go back to visit my family in Canada, and waiters would inform me that the gravy was made with beef stock. I took matters into my own hands and developed a vegetarian version of my own, using vegetable stock instead. If I’m feeling extra classy, I will chop up some green onions and sprinkle them on top. —Heather Hands
- Prep time 1 hour
- Cook time 1 hour
- Serves 4
small or 2 large Russet potatoes
- Preheat the oven to 450º F.
- Scrub the potatoes and julienne with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the french fries more crispy once baked.
- Drain the water, pat the potatoes dry, and then spread onto a baking sheet. Toss with olive oil and bake for 35 to 40 minutes, turning occasionally, until golden brown and crispy.
- Heat the butter and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock, stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.
- Once the french fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and then pour gravy over top. Serve warm. Can be garnished with chopped green onions.