If gravy and potatoes are two of your favorite foods, this take on a Quebecois staple is about to blow your mind. Simple sheet pan potato wedges are baked with cheddar cheese curds until they melt then topped with mushroom gravy. This Southern style poutine recipe is the stuff of winter weekend dreams.
If you happen to have a glut of gravy after your Thanksgiving celebration - or if you just happen to need more gravy and potatoes in your life right now - this hearty dish is for you.
My older brother and I have often joked about opening a food truck called "Munchies" for all those late night, substance-induced cravings. If and when we actually bring it to fruition, this simple meal will definitely make it to the menu. Starchy and crispy potatoes drenched in flavorful gravy paired with squeaky cheese curds? This is the ultimate crave food.
Table of Contents
- What is Poutine?
- How to Make Simple Potato Wedges
- How to Assemble Poutine
- Frequently Asked Questions
- Need some more comfort food inspiration? Check out these other recipes:
What is Poutine?
Poutine is a Canadian dish that emerged in Quebec sometime in the 1950s. While the true origin story has multiple competing claims, one thing is certain: poutine is the bee's knees. Boasting just three simple ingredients - french fries, brown gravy and cheese curds - poutine is easy to create and a joy to consume.
My poutine recipe may not be completely traditional - I'm an American, after all - but that doesn't prevent it from being super delicious. I use a hearty mushroom gravy and make super simple sheet pan potato wedges to make this delicious meal with very little fuss.
How to Make Simple Potato Wedges
Potato wedges are essentially the lazy girl's version of homemade french fries. They are also oven baked, meaning they're far less naughty than their deep fried counterparts. Since this poutine recipe consists of only carbs and cheese, I figured it was a good idea to lighten it up.
To make potato wedges, you simply cut your potatoes in half vertically, then cut each half into 2-4 wedges. I personally used Yukon Gold potatoes for this particular recipe because that's what I had on hand (Yukon Gold make the best skin-on mashed potatoes IMHO), but you can easily substitute any kind of wax potato or a well scrubbed russet potato instead.
Next up, toss your wedges with some olive oil, salt and pepper, plus any other seasoning you wish. I personally have fallen in love with the newest Trader Joe's seasoning mix - Everything But the Leftovers - and lately have been dousing everything from popcorn and ramen to potatoes and toast in it's stuffing-like flavors.
Place your seasoned potato wedges in a single layer on a sheet pan. To make clean up even easier, use parchment or a Silpat sheet to keep the potatoes from sticking.
Finally, crank the oven to a roasting temperature of 425F. Roast the potatoes for about 15 minutes, then remove them from the oven. Flip them and roast another 10-15 minutes, until golden brown and fork tender. YUM!
How to Assemble Poutine
I like my cheese curds to get melty, so after the potatoes are done, remove the pan from the oven. Sprinkle cheese curds over the potatoes, then return them to the oven for 3-4 minutes to soften the cheese.
I accidentally got distracted, so my curds stayed in a bit longer than anticipated and lost all their shape. It was still delicious, so don't fret if this happens to you. Just know that the curds will release extra grease, which doesn't look as cute, but tastes just as yummy.
Scoop out your potatoes and cheese onto serving plates, then pour your gravy on top. If you're wanting extra protein, add in some leftover turkey or top with a fried egg. Dig in and enjoy!
Frequently Asked Questions
What kind of gravy should I use?
I love using my Mushroom Gravy for Any Occasion as my base gravy for just about everything. This poutine recipe is no exception.
That said, this is a recipe to use up any leftovers you have from Thanksgiving in a unique way. You can use any gravy you happen to have on hand. Feel free to add in some of the leftover turkey for an added protein boost, too!
I'm feeling kind of lazy... can I use store bought potatoes instead?
You sure can! I've made this dish with frozen aisle french fries, steak fries, home fries and tater tots, and they all turn out deliciously. Use whatever you have in the freezer if you're looking to make this simple dish even one step easier.
Any chance I can turn this into breakfast or brunch?
YES! Marché Artisan Foods in East Nashville, the restaurant that I most recently called my home away from home, first introduced me to the idea of turning French Canadian poutine into a breakfast dish. Now that its doors have been permanently shuttered due to the 2020 double whammy of tornado damage followed by the coronavirus pandemic, I've taken it upon myself to get this beautiful dish back out to the people where it belongs.
If you want to turn poutine into a breakfast style dish, I recommend subbing home fries for the potato wedges and throwing a fried egg on top! You can also stick with whatever kind of taters you prefer - tater tots, french fries or potato wedges work just fine.
How should I serve my egg on breakfast poutine?
While I'm a firm believer that over medium is the gold standard in Eggland, I recognize that not everyone appreciates a perfectly drippy yolk next to a solid white. After 7 years in service at Marché, I saw people order their poutine with over easy, scrambled, poached, over medium well and even (gasp!) over hard eggs.
My personal opinion about over hard eggs might be the same as my opinion about well done steak - which is to say, highly unfavorable - my longterm motto has always been that "I'm here to serve and not judge." So you do you, boo.
Need some more comfort food inspiration? Check out these other recipes:
- Instant Pot Loaded Baked Potato Soup
- Moussaka Style Lamb and Eggplant Shepherd's Pie
- Sheet Pan Sausages with Fennel and Apple
- Instant Pot Split Pea and Ham Soup
If you tried this easy Poutine recipe, please be sure to comment and rate it below! I love hearing about your kitchen adventures. 🙂
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Easy Poutine with Sheet Pan Potato Wedges
Easy Sheet Pan Potato Wedges
- 1 lb Potatoes Yukon Gold, Russet or other; cut into wedges
- 1 tablespoon Olive Oil
- Kosher Salt and Pepper to taste
- Extra Seasonings optional, to taste (e.g. Trader Joe's Everything But the Leftovers Seasoning Blend)
- 1 ½ C Mushroom Gravy or any brown gravy of choice
- 4 oz Cheese Curds
- Fried Eggs or Leftover Turkey optional, for extra protein
- Preaheat oven to 425F. Line sheet pan with Silpat or parchment for easy cleanup.
- Make potato wedges by tossing them in olive oil and seasonings. Place in a single layer on prepared sheet pan. Roast for about 15 minutes, then flip wedges. Return to oven and roast another 10-15 minutes until golden and fork tender.
- Remove sheet pan from oven and sprinkle with cheese curds. Return to oven for 3-4 minutes, until curds become a bit soft and melty.
- Plate potato wedges and cheese curds. Top with warm gravy. Enjoy!
- Add shredded chicken or leftover turkey for an added protein boost.
- Top with a fried egg for a breakfast/brunch version of poutine!
- Nutrition facts do not include fried egg or additional protein additions.
- Feel free to substitute store bought frozen french fries, home fries, tater tots or steak fries instead of homemade potato wedges.