Source: Josh Henderson, Skillet Street Food, Seattle | Category: Appetizers, Deep-Frying

Cheddar Parmesan Poutine

These French fries are a playful spin on a Quebecois favorite – lightened up with canola oil. Traditionally made with cheese curds, poutine in this recipe features cheddar and Parmesan instead for sharper flavors.

Cheddar Parmesan Poutine

Ingredients

  • 4 Russet potatoes, peeled and sliced into uniform sticks
  • 1 cup sharp cheddar cheese, grated 250 mL
  • 1 cup grana padano cheese or Parmesan, grated  250 mL
  • 2 cups poutine gravy (see recipe below) 500 mL
  • 3 Tbsp chopped fresh dill 45 mL
  • 3 Tbsp chopped fresh flat leaf parsley 45 mL
  • 3 Tbsp chopped fresh sage 45 mL
  • 5 cups canola oil 1.25 L
  • 1/4 tsp salt 1 mL
  • 1/4 tsp pepper 1 mL
  • 2 cups poutine gravy (recipe below)
  • Poutine Gravy: Home-made gravy from scratch!
  • 3/4 cup diced yellow onion 175 mL
  • 2 Tbsp diced carrot 30 mL

  • 2 Tbsp diced celery 30 mL
  • 2/3 cup canola oil 150 mL
  • 1 Tbsp chopped sage 15 mL
  • 1/2 tsp tomato paste 2 mL
  • 1/3 cup all-purpose flour 75 mL
  • 4 cups beef stock 1 L
  • 1 Tbsp Worcestershire sauce 15 mL
  • 1 tsp chopped garlic 5 mL
  • 1 Tbsp chopped rosemary 15 mL
  • 1 tsp salt 5 mL
  • ½ tsp pepper 2 mL

Instructions

  • 1. Soak cut up potatoes in cold water overnight. Before deep-frying, remove potatoes from water and pat dry.
  • 2. Using deep-fryer, heat canola oil to 375 °F (190 °C). Deep-fry for 8-10 minutes or until lightly golden. Remove fries from fryer and drain on paper towels.
  • 3. If necessary, in saucepan, reheat 2 cups (500 mL) poutine gravy (recipe below) and set aside.
  • 4. Return fries to deep-fryer and fry for additional 3-5 minutes or until golden brown. Remove from fryer to stainless steel bowl. Add gravy, cheese and herbs. Stir gently to combine. Season with salt and pepper. Serve. 
  • Poutine Gravy: Home-made gravy from scratch!
  • 1. In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until they are slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1-2 minutes.

  • 2. Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes.

  • 
3. Season with rosemary, salt and pepper. Simmer for additional 10 minutes.
  • 4. Using immersion blender, purée gravy. Leftover gravy can be frozen for future use.

Yield

4 servings

serving size

1½ cups (325 mL) poutine

nutritional analysis

Per Serving including 1/2 cup (125 mL) of gravy

Calories600
Total Fat46 g
Saturated Fat8 g
Cholesterol25 mg
Carbohydrates33 g
Fiber3 g
Sugars4 g
Protein20 g
Sodium1080 mg
Potassium225 mg