Poutine
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 10 min
- Yield: 2-4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1622
- Total Fat
- 109 g
- Saturated Fat
- 60 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 64 g
- Cholesterol
- 303 mg
- Sodium
- 2260 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 10 min
- Yield: 2-4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1622
- Total Fat
- 109 g
- Saturated Fat
- 60 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 64 g
- Cholesterol
- 303 mg
- Sodium
- 2260 mg
Ingredients
Beer Cheese Sauce:
Bacon Gravy:
Poutine:
Directions
- For the beer cheese sauce: Heat a large saucepan on medium heat and melt the butter. Cook until melted and bubbly, then stir in the flour with a rubber spatula to form a roux. Cook until the raw flour smell is gone, then add the beer and bring to a boil. Cook until the liquid has thickened, then stir in the garlic powder, mustard powder and paprika. Add the milk and bring to a boil, then remove from the heat and begin gradually whisking in the cheeses. Finish the sauce by adding in the Dijon mustard and Worcestershire sauce. Taste and adjust the seasoning with salt, pepper and Dijon mustard. Serve hot or let cool and store in the refrigerator.
- For the bacon gravy: In a small saucepan, gently heat the chicken stock and beef bouillon to a simmer. Turn it off and set aside. In a separate small saucepan on low heat, cook the bacon until crispy. Drain off the fat but leave the bacon in the pot (reserve the fat). Add the scallions and sauté until softened. Add the garlic, thyme and bay leaf and stir to coat (add a little bacon fat if it's too dry). Add the butter and melt, then add the flour. Turn the heat down and cook the roux over low heat until the raw flour smell is gone. Add the wine and stir. Pour in the chicken stock with beef bouillon while whisking the roux to avoid lumps. Bring to a boil, then simmer for a few minutes and season with salt and pepper. Remove the bay leaf. Serve hot or let cool and store in the fridge.
- For the poutine: Cook the fries to the manufacturer's specifications.
- Preheat the oven to 350 degrees F.
- Place the fries in an oven-safe container. Scatter the cheese curds evenly over the top. Put the fries and cheese curds in the oven to melt for about 5 minutes. (You want the cheese curds to be soft but not melt completely.) Pour 1 cup hot beer cheese sauce and 1/2 cup bacon gravy over everything. Garnish with the chives and the slab bacon and consume immediately.
Cook’s Note
French fries: Dealer’s choice in terms of cut style/brand, but waffle fries are my personal favorite. Beer Cheese: It’s best to have your liquids either hot or at room temperature to prevent clumping or scorching. The sauce also makes a great sauce for mac and cheese. Bacon Gravy: If the bacon is not rendered properly, it will leach fat back into the sauce. If this happens, skim the top of the sauce and reduce or add in more roux 1 tablespoon at a time, bringing it to a boil with each addition of roux.
