This was pretty exciting. I’ve been wanting to make this Canadian favorite for awhile, and leftover cheese curds meant I had an instant excuse.
I didn’t use a recipe but perused a few. It looks like traditionally, the curds aren’t melted (they get a little warm from the gravy but that’s it). I wanted a gooey poutine so I melted the cheese a little.
potatoes, sliced thin (I used 6-8, a mix of red and yukon gold)
olive oil (about 2 tbsp)
2 tbsp butter
2 tbsp flour, plus more cornstarch if needed
1 cup chicken broth
1 cup beef broth (to make vegetarian, use 2 cups mushroom or veggie broth)
dried thyme, to taste
Preheat oven to 400. Toss potatoes with olive oil; season with salt. Cook to desired crispiness (mine were 50-60 minutes, turning frequently). Keep warm in oven.
Melt butter and combine with flour. Toast, stirring frequently, to make a roux. Add broth. Bring to a boil, then simmer until thick. Mine wasn’t thickening quite enough so I added a bit of cornstarch and water. Season with salt and thyme.
Combine potatoes and cheese curds, top with some gravy. If wanted, microwave for about a minute to get the curds melty.