Poutine is a Canadian dish of French fries covered in cheese curds and super-savory gravy. This equally irresistible version starts with homemade fries and smothers them in a decadent gravy made from caramelized onions, mushrooms, and melty cheese curds. A bright arugula and watermelon radish salad serves as a green complement to this rich dish, as easy to make as it is to devour.
Wiping mushrooms clean instead of rinsing prevents them from absorbing water. They won’t brown well if they’re too wet.
Keeping the potatoes separate and well-spaced helps them get crispy, rather than steam.
For easier cleanup, line the baking sheet with foil before spooning the gravy over.
2 russet potatoes
6 ounces watermelon radish
⅛ ounce chives
5 ounces cheese curds
8 ounces cremini mushrooms
1 yellow onion
1 tablespoon unsalted butter
1 tablespoon flour
8 ounces vegetable stock
½ cup peas
5 ounces baby arugula
2½ tablespoons olive oil
3 tablespoons water
12″ large pan with lid
Preheat oven to 450°F. Rinse all produce. Halve potatoes lengthwise, place cutside down on a cutting board, then cut lengthwise into ¼-inch slices. Then, slice lengthwise again into ¼-inch fries. Thinly slice watermelon radish. Halve lemon. Thinly slice chives. Roughly chop cheese curds. Wipe mushrooms clean with a damp paper towel and roughly chop (see Recipe Tip). Peel onion, halve, and thinly slice.
On a baking sheet, toss potatoes with 1½ tablespoons olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and bake, flipping halfway through, until crisp and tender, 25 minutes total (see Recipe Tip).
Heat butter in a large pan over medium-high heat. When butter is foamy, add mushrooms and sauté, stirring occasionally, until crisp, about 8 minutes. Season with ¼ teaspoon salt and pepper as desired. Meanwhile, in a large bowl, whisk together juice of ½ lemon and 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired. Use remaining lemon to brighten a glass of water.
Add onions to pan with mushrooms over medium-high heat and cook, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onions are golden brown and water has evaporated, about 3 minutes more.
Add flour to pan with onions and mushrooms over medium heat and stir vigorously until flour is no longer visible, 1 minute. Add vegetable stock. Increase heat to high, bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until sauce is thickened and reduced by ⅓, 2 minutes. Season with ½ teaspoon salt and pepper as desired. Cover to keep warm until ready to serve.
Push fries to middle of baking sheet to make a stack. Spoon over ⅓ cup gravy and sprinkle over cheese curds. Bake to melt cheese, 5-7 minutes. Meanwhile, stir peas into remaining gravy in pan. Add arugula and radish to bowl with dressing and toss. Remove poutine from oven, plate, and pour over remaining gravy. Garnish with chives. Serve poutine with salad.