Poutine made its first appearance in the 1950’s in Quebec. Simply, it was potatoes, white cheese curds and gravy. Today, there are many creative variations available.
Poutine
Poutine is easy to make from scratch; it just takes a little time. Our gravy is GF, using only cornstarch instead of both flour and corn starch like was used in the original recipes. If you’re in a hurry, buy frozen fries and packaged or canned gravy.
Ingredients
- 2 lb. (908 g) Russet potatoes, skin on 120 CHO
- 3 TBSP vegetable oil 0 CHO
- ½ TBSP salt 0 CHO
- White Cheese Curds 0 CHO
Gravy Stock
- 1 TBSP olive oil
- 2 celery stalks chopped
- 1 large carrot chopped
- 1 whole garlic clove
- 1 medium shallot chopped
- 2 cups chicken stock
- 1 cup beef stock
- 2 TBSP 32 g ketchup 8 CHO
- 1 TBSP whole peppercorns
- 3 large sage leaves
- 1 medium rosemary sprig
- ½ tsp. salt
Gravy
- 3 TBSP 24 g cornstarch 21 CHO
- ¼ cup butter
TOTAL CHO GRAVY 29 CHO
- TOTAL WEIGHT GRAVY 496 GRAMS
- 29 CHO DIVIDED BY 496 GRAMS = .058 CHO/GRAM
- 1 TBSP = 13 GRAMS .058 CHO x 13 GRAMS .754 CHO/TBSP
- ¼ CUP = 4 TBSP .754 CHO x 4 3.01 CHO/1/4 CUP
- ¼ CUP = 52 GRAMS
2 LB POTATOES COOKS DOWN TO 454 GRAMS
- 120 CHO DIVIDED BY 454 GRAMS = .264 CHO/GRAM
- 1 CUP = 90 GRAMS .264 CHO x 90 GRAMS 23.76 CHO/CUP
Instructions
- Pre heat oven to 400 and slice potatoes into match stick sizes. Place potatoes in bowl and toss well with vegetable oil and salt. Spread on large parchment lined cooking sheet, single layer and cook for 50 – 60 minutes. Halfway during cooking, toss to flip potatoes onto the other side and continue cooking.
- Heat olive oil in medium saucepan and add celery, carrots, garlic and shallot. Cook on medium heat about 20 minutes until softer and starting to brown.
- Add chicken and beef stock, ketchup, spices and herbs. Bring to a boil, reduce heat and simmer uncovered 30 minutes.
- Meanwhile melt butter in a small saucepan and whisk in corn starch. Set aside to thicken stock later.
Strain stock and place back in medium saucepan on medium high heat. There will be about 2 cups stock remaining. *We don't count vegetable Carbs because they are strained out. Slowly add corn starch and butter mixture, whisking continually. Bring to a boil.
- Remove potatoes from oven and let everyone build their own poutine. Place measured amount of potatoes in a serving dish. Add cheese curds and drizzle measured amount of gravy.
Recipe Notes
Quick Poutine
Cook frozen French fries according to package.
Make Gluten Free Club House Poutine Gravy according to directions. Carb count is almost identical to homemade Poutine Gravy recipe – 3.5 CHO/1/4 cup.
Build a Poutine Bowl!
