Poutine originated in rural Quebec, Canada, in the late 1950s. One often-cited tale is that of restaurateur Fernand Lachance, from Warwick, Quebec, which claims that poutine was invented there in 1957. Lachance is said to have exclaimed, “ça va faire une maudite poutine” (“it will make a damn mess”) when asked by restaurant regular Eddy Lainesse to put a handful of curds on some french fries, hence the name. The sauce was allegedly added later, to keep the fries warm longer. Over time the dish’s popularity spread throughout Canada.
By the late 1970s, poutine had made its way to New York and New Jersey, where it is often sold as an “off menu” item in a modified form — ‘disco fries’.
This is a healthier version made with ingredients available anywhere you live. Serve for lunch, dinner, or a hearty snack, and enjoy Quebec’s favorite fast food…messy and delicious!
Russet Potatoes, julienned or diced into 2 inch cubes
Extra Virgin Olive Oil
Salt to Taste
Mozzerella or Mild Cheddar Cheese, torn into chunks
Prepared Beef Gravy
Preheat oven to 450°. Toss potatoes in olive oil, sprinkle with salt, and place on a baking tray covered with parchment paper. Bake until potatoes are tender. Divide potatoes onto plates, top with cheese, and smother with gravy.