If you’ve ever been to Canada, you’ve probably had poutine. If you want to make this vegetarian version at home, it’ll save you a trip up north and it’ll turn out just as delicious as anything you’ll find in Canada!
Ingredients
- 1 pound of russet or Idaho potatoes
- 3 tablespoons of oil
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of vegetable stock
- 1/2 pound of cheese curds
Recipe
- First, cut the potatoes into wedges or french fries, whatever you prefer.
- Put them in a bowl of cold water for 30-60 minutes to draw out some of the starches and make them crunchier.
- After you soak them, drain and pat them dry, and then put them on a baking sheet, drizzle with olive oil, and bake at 450 F for 30-45 minutes until they’re golden and crunchy.
- In a pan, melt the butter over low heat, and then whisk in the flour.
- Cook it for a few minutes to get the flour taste out.
- Whisk in the stock until there are no lumps, and then cook for gravy for 10-15 minutes until thickened.
- Put the cheese curds over the french fries, pour over the gravy, and put into the oven for just 1-2 minutes then serve!
