Our Not Quite Traditional Poutine uses mozzarella instead of the traditional cheese curds that they use in Canada. While this is not a dish to consume often, it is a great treat to enjoy from time to time.
Time: 30 minutes
- 3 good sized floury potatoes, such as Sebago, sliced into sticks
- 2 tablespoons vegetable oil
- salt and pepper
- 170g fresh mozzarella
- 2 tablespoons butter
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons plain flour
- 1 1/2 cups vegetable broth
- 1 teaspoon soy sauce
- 1/2 teaspoon cayenne pepper
Preheat oven to 210°C.
Spread 1 tablespoon of oil over a baking sheet and spread potatoes over in a single layer. Pour remaining oil over the potatoes and season with salt and pepper. Use your hands to coat potatoes well with the oil, salt and pepper. Bake in the preheated oven for approximately 20 minutes.
While potatoes are cooking, prepare the gravy. In a heavy saucepan, melt butter over a medium heat. Add in the shallots and garlic, cooking until translucent, about 2 minutes. Add in the flour and stir quickly to avoid lumps. Allow mixture to brown. Add a splash of broth if it is clumpy.
Pour in the broth, soy sauce and cayenne pepper, stirring to maintain a smooth consistency. Bring to a boil and then turn down the heat. Allow to cook for another 5 minutes, stirring occasionally. Add salt and pepper to taste. Turn burner onto lowest setting to keep warm until chips are ready.
Remove chips from oven and test their tenderness with a fork. If you like your chips more on the crispy side, flip them over with a spatula and put them back into the oven for a few minutes.
Once ready, place half of the chips onto a large plate, and top with a layer of cheese and gravy. Repeat with the second half of chips, cheese and gravy. Serve immediately with fresh ground black pepper.