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Vegetarian, Americas

Homemade poutine with green salad

Homemade poutine with green salad is a vegetarian dish for 4, ready in 50 minutes, rated easy, at about €2.40 per person. The key is pouring the boiling hot mushroom gravy over the fries at the last minute, that's what melts the cheese curds and gives poutine its signature stretchy bite.

Head to Quebec with a homemade poutine, golden fries under hot brown gravy and cheese curds that squeak.

Homemade poutine with green salad
Total time
50 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Poutine is all about contrast, crispy golden fries, hot slightly syrupy brown gravy, and cheese curds that squeak against your teeth just as they start to melt. Here the gravy is homemade, built on mushrooms and well browned onions, with a splash of balsamic vinegar that lifts the broth without covering its flavor.

It's a generous dish for a cold winter evening when you want something comforting, or a lazy Sunday with everyone hanging around the kitchen. Kids love the fries and melty cheese side of things, and the green salad keeps the plate balanced without any fuss. It's easy to make, you just need to time the fries and the gravy together.

The ingredients

4 people

Fruits and vegetables

  • Russet potatoes 1.2 kg
  • White mushrooms 250 g
  • Onion 1
  • Green salad 1

Dairy

  • Cheese curds or fresh mozzarella 250 g
  • Butter 40 g

Pantry

  • Flouroften in the pantry 2 tbsp
  • Beef or vegetable brothoften in the pantry 50 cl
  • Balsamic vinegaroften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the potatoes into sticks, rinse them and dry them well, then toss with 3 tablespoons of olive oil, salt and pepper.

    The drier they are, the crispier they get, pat them dry with a clean kitchen towel.

  2. Spread the fries on two baking sheets and bake at 220°C, flipping them halfway through. 35 min

    Don't crowd them, fries that touch steam instead of crisping up and stay soft.

  3. Melt the butter, brown the onion and sliced mushrooms, then sprinkle with flour and stir for a minute. 10 min

    Let the mushrooms brown well before adding the flour, that's what gives the gravy its real brown color.

  4. Pour in the hot broth little by little while whisking, add the balsamic vinegar and let it thicken until it coats the back of a spoon. 8 min

    If it gets too thick, thin it out with a little hot water.

  5. Arrange the fries in shallow bowls, scatter with cheese, pour over the boiling hot gravy and serve with the dressed salad.

    Warm the plates in the turned off oven, poutine stays hot longer that way.

Our tips to get it right

  • Make the gravy while the fries are in the oven, it should be ready right before serving so you can pour it boiling hot over the fries.
  • Pick a starchy potato variety like russet or Yukon Gold, they hold up better in the oven and brown without falling apart.
  • Serve in preheated shallow bowls so the cheese stays melty for longer, right down to the last bite.

The variations

  • Swap the cheese curds for fresh mozzarella cut into small pieces, you'll get a similar result with a milder flavor.
  • For an alcohol free twist on the gravy, swap the balsamic vinegar for a spoon of soy sauce, it still brings depth.
  • For kids in a hurry, cut the fries thinner and shave a few minutes off their baking time, they'll be lighter and quicker to snack on.

What to serve it with

  • A sharply dressed green salad
  • A glass of sparkling apple cider
  • Pickles for a tangy bite

Storage

The gravy keeps for 2 to 3 days in the fridge in a sealed container and reheats gently in a saucepan. The fries lose their crispness once reheated, so it's best to make them fresh right before serving. The gravy freezes well for up to a month.

Questions about this dish

Can you use a different cheese instead of curds?

Yes, fresh mozzarella cut into small pieces works well if you can't find curds. The result is a bit milder but still keeps that stretchy texture poutine is known for.

Can you make the gravy ahead of time?

Yes, you can make it the day before and reheat it gently before serving. It needs to be boiling hot when you pour it over the fries so the cheese melts properly.

Can you fry the potatoes instead of baking them?

Yes, deep frying gives even crispier fries. Do two rounds, a first lower temperature fry to cook the inside, then a hotter second fry to brown the outside.

Does vegetable broth change the flavor much?

Beef broth gives a richer gravy closer to the traditional recipe. Vegetable broth still tastes great and keeps the dish fully vegetarian.

How long does it take to make a homemade poutine with green salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a homemade poutine with green salad?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a homemade poutine with green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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