Raclette Poutine
Another fry recipe for the books, because why not? This one’s quite simple, actually, but a couple things about it made it my favorite poutine dish I’ve made to date. And it’s a canvas full of potential; I stuck to the more refined route on this one, but it’d be great with the addition of some pulled pork, mushrooms, or scallions.
First thing’s first: mastering oven fries. Find the recipe (plus a spicy umami twist) here.
Authentic poutine originated in Québec in the mid-20th century. It’s comprised of three key ingredients: French fries, cheese curds, and brown gravy. It’s filling enough to be a main dish, but also complements a sandwich and makes a really delicious side. While there have been plenty of riffs off the original (I’ve even been to a poutine chain in Toronto that has dozens of varieties), sometimes a classic doesn’t need a ton of frills.
For this recipe, I opted to swap out the cheese as a subtle way to change up the dish (and use what I already had on hand). Raclette is a melty, gooey cheese. The name is derived from the French racler which means “to scrape.” It’s often broiled and scraped over potatoes or other vegetables. It has a rich, nutty flavor that isn’t too overpowering but adds a nice creaminess when used.
I made a quick homemade gravy (rough outline of a recipe below), drizzled it on top of crispy oven fries, and layered on a couple pieces of cold, sliced raclette cheese. Under a broiler for a few minutes, it turned into a bubbly, melty skillet of poutine goodness.
How to make Brown Gravy
Melt ½ Tbsp. butter in a saucepan and sprinkle in ½ Tbsp. flour, whisking until incorporated. Cook a minute until golden. Slowly whisk in 1 cup beef stock, avoiding lumps. Add salt and pepper to taste. Bring to a gentle boil and let thicken. Remove from heat and drizzle in a small amount of heavy cream until the desired consistency is reached.
