Poutine isn’t an everyday meal, but it’s a favorite. Since I don’t like deep-frying at home, I bake the fries; they still get crispy without the fuss of frying. Montreal-style poutine is made with vegetable gravy, as in this recipe, but you can also make your favorite beef or turkey gravy. Of course, proper poutine uses cheese curds, and if you can find them do use those, but fresh mozzarella works for me. It has the same spongy quality, just maybe with a little less squeak. This recipe does come out a little more expensive than you would think because of the fresh mozzarella. If you use less or skip the cheese entirely, you can cut the price in half.

Poutine

This poutine is great for making at home as a treat. The fries are oven baked and the vegetable gravy is simple to make. I use fresh mozzarella here because I live in the northeast where that's easier to get than cheese curds, but please try cheese curds if you can find them!

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Course Appetizer, Main Course

Servings 4

Ingredients

  

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• 2-3 medium russet potatoes sliced into sticks
• 2 Tbsp vegetable oil
• Salt and pepper
• scallions chopped
• 6 oz fresh mozzarella diced

Gravy

• 2 Tbsp butter
• 1 shallot or 3 scallions finely chopped
• 3 cloves garlic finely chopped
• 2 Tbsp all purpose flour
• 1 1/2 cups vegetable broth
• 1 tsp soy sauce
• 1/2 tsp cayenne pepper
• Salt and pepper
• 6 leaves fresh sage finely chopped (optional)

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