Classic Poutine with Pickles
Cheese curds are irresistibly tasty bites of farm-fresh cheese known for their
endearingly squeaky texture and mild flavor. Cabot Cheese Curds elevate poutine to flavorful new
heights and are great for everyday snacking.
2 large russet potatoes (about 1½ pounds)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
¼ cup rice or white vinegar
¼ cup water
- 2 tablespoons granulated sugar
¾ teaspoon kosher salt
- 1 cup diced vegetables, such as cucumbers, red onion, radishes, and/or peppers
- ¼ cup finely chopped onion
- 1 teaspoon poultry seasoning
- 2 tablespoons all-purpose flour
1½ cups low-sodium beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
¼ teaspoon kosher salt
¼ teaspoon ground pepper
Chopped fresh thyme or parsley for garnish.
For the Fries:
For the Pickles:
For the Gravy:
PREPARE the fries: Cut potatoes into ¼-inch thick fries. Soak the fries in cold water for 30 minutes. Preheat the oven to 375°F. Generously coat a large rimmed baking sheet with cooking spray (or line with parchment paper).
DRAIN the fries and pat dry with a clean kitchen towel. Toss the fries with olive oil, salt and garlic powder in a large bowl. Spread the fries in a single layer on the prepared baking sheet.
BAKE the fries for 20 minutes. Using a spatula, flip the fries on the baking sheet. Increase the oven temperature to 425°F and continue baking until golden brown, 20 to 25 minutes.
PREPARE the pickles: Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat. Add vegetables and stir. Set aside, stirring occasionally.
PREPARE the gravy: Melt butter in a medium saucepan over medium heat. Add onion and poultry seasoning; cook, stirring occasionally, until softened, about 2 minutes. Sprinkle flour on top of the onions and cook, stirring, for 30 seconds. Slowly pour in broth while constantly whisking. Cook, stirring occasionally, until the sauce starts to thicken, about 2 minutes.
WHISK cornstarch and water in a small bowl. Add to the gravy, along with the salt and pepper, and cook until thickened, about 1 minute more.
ARRANGE the hot fries on a serving platter. Top with cheese curds, gravy, strained pickles, and chopped fresh thyme or parsley.
- Serving Size
- 1/5 of recipe
- per serving
- 16 grams
- Saturated Fat
- 8 grams
- 45 milligrams
- 1160 milligrams
- 41 grams
- 4 grams
- 9 grams
- 10 grams
- 224 milligrams
Baking homemade fries instead of frying lightens up this classic poutine a bit,
but feel free to use frozen french fries made in the oven, or air fryer, if you’re in a pinch.
The pickles are a fresh, tangy, and colorful addition to really make this dish pop.
Make Ahead: Refrigerate pickles for up to 2 weeks.