Canadian Cheddar Poutine with a Red Wine Reduction

I know you. You probably don’t think so but I do and I know why you’re here. You saw the word “poutine” in the title of this recipe and you were curious. I’ll just cut to the chase: poutine is a Canadian dish usually involving fries, gravy, and cheese curds. Now, I have never actually been to Canada so I can’t vouch for authentic poutine from the natives. Does a trip to Disney World’s Epcot count? When Chris and I went there for our anniversary last year, we ate at Le Cellier, the Canadian steakhouse in Epcot. They had different poutine combos like lobster and butter poutine, a BBQ pork poutine, and this gloriousness of canadian cheddar, truffles, and a thick red wine reduction. We ordered two poutines BEFORE our steaks came out! We know how to party.
You probably are aware football season is upon us and before you jump up and down for chili cheese fries (you might see them here, you might not), hear me out. I think your friends would be thrilled to eat these fries on any given day. Plus, these require much less work than chili cheese fries so there’s that!

Our fancy ingredient line up:

From Left to Right: Frozen fries (I used shoe string but choose what you like!), Truffle cheddar, red wine, shallots, Canadian cheddar, and rosemary.

We start with our red wine reduction, as our fries are baking in the oven (healthy choices here!). You can obviously make your own fries from scratch if you aren’t lazy like me. Look at that rosemary making googly eyes at you. Let it simmer until it’s thick and drizzle worthy.

Once the fries are cooked, sprinkle on your cheeses. You could also use an English cheddar or even an Irish cheddar if you can’t find Canadian cheddar. Heck, you could use white cheddar really. Cheese on fries equals bliss. That’s an old adage.

Broil the cheese fries until cheese has melted then drizzle the red wine reduction. Serve these hot, right in the sheet pan! If you are feeling fancy, eat ’em with a fork. Otherwise, take those clean paws of yours and dig in! My sister-in-law, Lauren, and I went to town so we could expertly report to you how these turned out. See the kind of sacrifices I’m willing to make for you?

These were cheesy with a herb sweetness from the reduction. The truffle and Canadian cheddar were key and really made this savory and hearty. Give ’em a try! Happy poutine making!


Print Recipe


Poutine with Canadian Cheddar and Red Wine Reduction

Prep Time 10 minutes
Cook Time 30 minutes

Servings
people


Ingredients

Prep Time 10 minutes
Cook Time 30 minutes

Servings
people


Ingredients


Instructions
  1. Preheat oven to 450.

  2. Place frozen fries on a baking sheet. Make sure they are as spread out as much as possible. If doubling the recipe, use another baking sheet. Put fries in the oven once preheated.

  3. About 10 minutes into the fries baking, take them out, season with salt and pepper, and turn them over with a spatula. Place back in the oven until desired consistency. I like mine crispy so they baked for another 12 minutes.

  4. As the fries are cooking, in a saucepan over medium low heat, add olive oil. Once hot, add shallots and cook until softened, about 5-8 minutes. Turn heat up to medium and add wine and rosemary. Let it simmer, thicken and reduce by half, about 15-20 minutes.

  5. Take fries out of the oven and turn the broiler on high. Sprinkle both cheeses onto the fries and place under the broiler. This will only take a few minutes so keep watch so the fries don’t burn. Remove from broiler.

  6. Drizzle the red wine reduction and serve hot.


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