A Canadian’s fast food favorite. Ask any Québécois, what they turn to after a long night of drinking or 3 am munchies. It’s Poutine. In Montreal, you can find poutine at any time of the day. Day or night. Because well, why not? We even have breakfast poutine, that’s everything you will eat for breakfast, eggs, sausage, bacon, ham, potatoes, and cheese ALL of which is in one gigantic bowl, topped with hollandaise and brown gravy!
I can’t deny that one of my guilty pleasures is poutine, and Montreal poutine is definitely one of the best. There are many variations of poutine, some are fancy. But I wanted to start off with the classic, traditional poutine. I made oven fries, instead of deep frying for a healthier option. But you can make fries however you like. So here it is, all you need is some beef consommé, potatoes, and squeaky cheese curds.
Ingredients
- 3 russet potato
- 2 Tbsp olive oil extra virgin
- 1 Tbsp butter
- 364 ml beef consommé
- 1 clove garlic
- 1 bay leaf
- 2 1/2 Tbsp corn starch
- 1 bag cheese curds
Instructions
Potatoes
- Preheat oven to 450 F degrees. Cut the russet potatoes into 1 cm sticks, toss with olive oil and a pinch of salt and pepper. Don't put too much salt because the sauce has enough. Place on a unlined baking sheet and bake on each side until golden brown, about 15 minutes on each side.
- Keep the cheese curds at room temperature.
Sauce
- In a small bowl, reserve 1/4 cup of beef consommé and add the cornstarch. Mix well.
- In a small saucepan, heat butter and the clove of garlic. Add the rest of beef consommé to the pot and the bay leaf bring to a boil. Add the cornstarch slurry while still simmering. Simmer for another 5 minutes. Keep warm. Once the fries are ready, plate and add the cheese curds, and gravy.