About a year ago, my husband and I had poutine from a specials menu at a restaurant we visited - and fell instantly in love! But we were never able to find another restaurant around that had poutine on their menu, so I had to figure out how to make my own! After much recipe testing, this is the delicious result. —Cristin Scott
bag Ore-Ida Extra Crispy Golden Crinkle French Fries
shallots, finely minced
puck Demi-Glace Gold
Minced parsley, for topping, if desired
In This Recipe
1. Make the gravy: Begin by melting butter in a saucepan over medium heat. Add minced shallots and stir; cook until translucent, about a minute or two. Add the Demi-Glace Gold, and whisk until it melts into the butter-shallot mixture. Once melted, pour in the beef stock. Whisk until well combined. Bring the mixture to a boil, and boil for 10 minutes. Then turn the dial to low, and leave on low for about 8 minutes, or until the French fries are done.
2. Bake the fries: I love Ore-Ida Extra Crispy fries because you get the texture of a deep-fried French fry, but it’s been baked instead. Prepare a large cookie sheet by covering it with aluminum foil and spraying with cooking spray. Pour fries into an even layer. Bake fries until 2 minutes shy of done as according to package directions. Flip once halfway through. Remove fries from the oven when they are done to a broiler-safe platter.
3. Make POUTINE!: Set the broiler to high heat. Top the fries with the cheese curds, spacing them out throughout the fries and the platter. Put the platter into the broiler, and broil the fries and cheese for about 2-3 minutes, or until the cheese curds have become an ooey gooey melty delicious mess. Remove from broiler, and pour gravy on top. Top with minced parsley.