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.

• 4 Russet potatoes, peeled and sliced into uniform sticks
• 1 cup (250 mL) sharp cheddar cheese, grated 
• 1 cup (250 mL) grana padano cheese or Parmesan, grated
• 2 cups (500 mL) poutine gravy (see recipe below)
• 3 Tbsp (45 mL) chopped fresh dill
• 3 Tbsp (45 mL) chopped fresh flat leaf parsley
• 3 Tbsp (45 mL) chopped fresh sage
• 5 cups (1.25 L) canola oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 cups poutine gravy (recipe below)

Soak cut up potatoes in cold water overnight. Before deep-frying, remove potatoes from water and pat dry.

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.

If necessary, in saucepan, reheat 2 cups (500 mL) poutine gravy (recipe below) and set aside.

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.

Yield: 4 servings. Serving Size: 1½ cups (325 mL) poutine.

Poutine Gravy: Home-made gravy from scratch!

• 3/4 cup (175 mL) diced yellow onion
• 2 Tbsp (30 mL) diced carrot

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

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.

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.

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

Yield: 5 cups (1.25 L). Serving size: 1/2 cup (125 mL).

Recipe courtesy of CanolaInfo.