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Poutine is a classic comfort food. This hearty version includes fall apart pork shoulder that is shredded and sprinkled over crisp fries. Smothered with gravy and gooey cheese curds- the best!

Prep time: 15 minutes Cooking time: 30 minutes Serves 4 2 large Yukon gold potatoes, scrubbed and cut into fries 1 tbsp (15 mL) vegetable oil 3/4 tsp (4 mL) salt

2 tbsp (30 mL) butter, melted 1/2 cup (125 mL) diced onion

2 dried bay leaves

1/2 tsp (2 mL) ground black pepper

1 1/2 cups (375 mL) beef broth

2 tbsp (25 mL) cornstarch

1 lb (500 g) leftover shredded pork 1 cup (250 mL) cheese curds 1/4 cup (60 mL) fresh parsley, chopped Preheat oven to 425°F (220°C). In a large bowl toss together potatoes, oil and salt until potatoes are well coated. Spread the potatoes over a parchment lined baking sheet. Bake in preheated oven until the potatoes are easily pierced with a fork, around 25 minutes.

Heat butter in a large pan over medium-high heat. Mix in onions and cook stirring for 3 minutes. Stir in bay leaves and black pepper. In a small bowl, whisk together broth and cornstarch. Whisk mixture into the pan and bring to a boil. Simmer for 1 minute stirring until thickened. Remove bay leaves from gravy. Divide fries evenly between 4 shallow dishes; top with shredded pork, cheese curds, gravy and parsley.

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