Cheese Lovers' Poutine - BC Dairy

For BC dairy farmers

Health Professionals

Milk in Schools

School or Educator

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Ingredients

Potatoes

4 lbs (1.8 kg) Russet potatoes, cut into thin fries
2 tbsp (30 mL) Canadian unsalted butter, melted
2 tbsp (30 mL) olive oil
1 tsp (2 g) paprika
1 tsp (2 g) pepper

Cheese Sauce

3 tbsp (45 mL) Canadian unsalted butter
3 tbsp (25 g) all-purpose flour
2 cups (500 mL) Canadian 2% milk
2 cups (230 g) Canadian extra old cheddar, shredded
1 tsp (5 g) mustard powder
⅛ tsp (0.3 g) nutmeg

Toppings

2 cups (240 g) Canadian white cheese curds

Garnish

¼ cup (12 g) chives, finely chopped

Directions

Potatoes: Preheat oven to 425°F.
Toss potatoes with melted butter, olive oil, paprika and pepper until coated. Spread on a parchment-lined baking sheet.
Bake for 25 minutes, flip, then bake 8-10 more minutes until golden and crisp.
Cheese Sauce: Meanwhile, melt butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 3 minutes until golden.
Reduce heat and gradually whisk in the milk, stirring constantly to prevent lumps. Once fully combined, increase heat slightly and simmer for 5 minutes, stirring continuously until thickened.
Reduce heat again and stir in the shredded cheddar, mustard powder and nutmeg. Remove from heat once smooth.
Assembly: Divide fries among 6 plates. Top each with cheese curds, cheese sauce and chives. Serve immediately.

Tips

If your cheese sauce thickens too much, whisk in a splash of warm milk to bring it back to a pourable, silky texture.

Cheese Lovers' Poutine