Gourmet Montreal-Style Poutine
Indulge in a rich and savory experience with this gourmet take on Montreal-style poutine. Crispy, golden brown russet potatoes are drizzled with a flavorful vegetable gravy, paired perfectly with gooey cheese curds or fresh mozzarella. Finished with fresh scallions and an optional hint of sage for an aromatic twist, this mouthwatering dish is a delightful comfort food that will satisfy your cravings. Perfect for sharing, this poutine is not just a meal; it's a cozy gathering that brings warmth and joy to any table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Russet potatoes
3 (sliced into sticks)
Vegetable oil
2 tablespoons (divided)
Salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Scallions
2 (chopped)
Cheese curds or fresh mozzarella cheese
6 ounces (diced or torn)
Butter
2 tablespoons (for making gravy)
Shallot or scallions
1 (finely chopped)
Garlic cloves
3 (finely chopped)
All-purpose flour
2 tablespoons (for thickening gravy)
Vegetable broth
1 1/2 cups (for gravy)
Soy sauce
1 teaspoon (for flavor)
Cayenne pepper
1/2 teaspoon (for heat)
Fresh sage leaves
6 (finely chopped (optional))
Instructions
1
Preheat your oven to 400°F (200°C).
2
On a baking sheet, pour 1 tablespoon of vegetable oil. Spread the oil evenly.
3
Slice the russet potatoes into sticks and arrange them in a single layer on the baking sheet. Drizzle the remaining tablespoon of vegetable oil over the potatoes and season generously with salt and freshly ground black pepper. Use your hands to toss the potatoes, ensuring they are well coated, then spread them out evenly on the baking sheet.
4
Bake the potatoes in the preheated oven for 20 minutes or until they begin to turn golden and crispy.
5
While the potatoes are baking, melt the butter in a saucepan over medium heat. Add the finely chopped shallot (or scallions) and garlic. Sauté for about 2 minutes until they are softened and translucent, being careful not to let them brown.
6
Stir in the all-purpose flour, combining well, and cook for about 1 minute until the mixture becomes light brown. If the mixture gets too thick, add a tiny bit of vegetable broth to loosen it.
7
Gradually stir in the vegetable broth, soy sauce, and cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let the gravy simmer for about 5 minutes, stirring occasionally. Taste and adjust the seasoning with salt and freshly ground black pepper as desired. Keep the gravy warm on low until the fries are ready.
8
Once the fries are finished baking, check their tenderness by piercing them with a fork. If they are soft enough, they are ready. For extra crispiness, flip the fries and return them to the oven for an additional 5 minutes.
9
On a large plate, create a base layer with the crispy fries. Generously sprinkle the cheese curds or diced mozzarella on top, followed by a ladle of hot gravy. For an added touch, stack a second layer of fries, more cheese, and another drizzle of gravy.
10
Finally, garnish the poutine with chopped scallions, a sprinkle of freshly ground black pepper, and, if desired, a scattering of finely chopped fresh sage. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Montreal-Style Poutine?
It is a savory dish of crispy russet potatoes topped with a rich vegetable gravy and cheese curds or fresh mozzarella.
What type of potatoes should I use for this poutine?
Russet potatoes are recommended because they become perfectly golden and crispy when baked.
How do I ensure the fries are crispy?
Bake the potato sticks at 400 degrees Fahrenheit and consider flipping them for an additional 5 minutes of cooking.
Can I use a substitute for cheese curds?
Yes, fresh mozzarella cheese that has been diced or torn into pieces is a great alternative to traditional cheese curds.
What is the required oven temperature for the fries?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius) for baking the potatoes.
How long do the potatoes need to bake?
The potatoes should bake for about 20 minutes, or until they turn golden and crispy.
Is the gravy in this recipe vegetarian?
Yes, the gravy is made with vegetable broth and butter, making it suitable for vegetarians.
What ingredients provide flavor to the vegetable gravy?
The gravy is flavored with shallots, garlic, soy sauce, and a hint of cayenne pepper.
How is the poutine gravy thickened?
The gravy is thickened using a roux made from melted butter and all-purpose flour.
What can I use if I do not have a shallot?
You can use finely chopped scallions as a direct substitute for the shallot in the gravy base.
How much garlic is needed for the recipe?
The recipe calls for 3 finely chopped garlic cloves to be sauteed for the gravy.
Why is soy sauce added to the poutine gravy?
Soy sauce is used to add a savory depth of flavor and to give the vegetable gravy a richer color.
Is the poutine spicy?
It has a mild kick due to the inclusion of 1/2 teaspoon of cayenne pepper in the gravy.
How do I prevent the garlic from burning?
Saute the garlic and shallots for only about 2 minutes over medium heat until they are softened and translucent.
Can I use frozen fries instead of fresh potatoes?
While fresh russet potatoes are suggested for the gourmet style, you can use frozen fries if needed.
What is the purpose of the sage in this recipe?
Finely chopped fresh sage is an optional garnish that provides an aromatic twist and herbal finish.
How should I assemble the poutine?
Layer the crispy fries on a plate, sprinkle with cheese and hot gravy, then repeat with a second layer.
Does the gravy need to be hot when served?
Yes, the gravy should be kept warm on low heat and ladled hot over the cheese to help it melt.
Can this poutine recipe be made vegan?
To make it vegan, replace the butter with oil or vegan butter and use a plant-based cheese alternative.
Is this dish intended for sharing?
Yes, this poutine is described as a cozy comfort food that is perfect for sharing at any table.
Can I reheat leftover poutine?
Poutine is best enjoyed immediately because the fries may become soggy once they are covered in gravy.
What oil is used for roasting the potatoes?
The recipe uses 2 tablespoons of vegetable oil to coat the potatoes before baking.
Do I need to peel the russet potatoes?
The recipe does not specify peeling, so you can leave the skins on for texture or peel them if you prefer.
How many scallions are required?
A total of 2 chopped scallions are used for the garnish and 1 can be used in the gravy base.
Can I add extra salt and pepper?
Yes, the potatoes should be seasoned generously and the gravy can be adjusted to your personal taste.
What type of flour is used for the gravy?
The recipe uses 2 tablespoons of all-purpose flour as the thickening agent for the gravy.
How do I know the fries are fully cooked?
Check the tenderness by piercing them with a fork; they are ready when they are soft inside and crispy outside.
What makes this Montreal-Style?
It is a gourmet take on the traditional Canadian dish featuring the classic combination of fries, gravy, and curds.
Can I use beef broth instead of vegetable broth?
Yes, you can substitute beef or chicken broth if you do not require the dish to remain vegetarian.
Is there a gluten-free option for this recipe?
You can use a gluten-free flour blend for the gravy roux and ensure your soy sauce is a gluten-free variety.