Crispy smashed potatoes loaded with a mound of squeaky cheese curds, homemade beef based gravy, pancetta chunks and topped with fresh chives. Oven baked baby potatoes smashed into crispy bits with perfectly golden crunchy exterior and soft centre pilled high with the classic toppings of a traditional poutine. Everything you need after a big day of winter fun outside if you ask us.
Truly a Canadian classic. We swapped out the french fries for smashed potatoes to give it our own unique spin and oh boy- it’s a game changer! Can’t say for certain if it was because I was just starving when I had this or if it had been too long since I had a poutine but it was the best damn thing I ate.
What makes a poutine a poutine? Well you’ve got to have a combination of french fries, squeaky cheese curds and a damn good gravy. The cheese curds have to be smooth and slightly elastic so that when you eat one it makes a sort of squeaky sound. We recommend room temperature curds to achieve this. The gravy can definitely make or break it. You want it to be hot but too scorching and it has to have a good texture. Not watery and not too thick but somewhere in the middle so that it can coat your fries and also drip down in between to the bottom fries.
We opted for a “quick fix” approach where we used the Better than bouillon beef base concentrate and built our gravy around that. You can find it at any grocery store near the soups and stocks. The flavour is exactly what we were looking for in a gravy. We enriched it with a bit of bacon fat to make it more authentic.
Not all poutines are made the same and equally as good. The ones that do stand out use fresh cut fries, real cheese curds not shredded cheese and have a homemade gravy that’s usually made from scratch that have a deep beef flavour from beef bones, pork and even duck which is very popular across Quebec.
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