Quick, cheap, and easy poutine recipe

A bowl of poutine on a wooden cutting board

What is poutine?

Poutine is a Canadian delicacy typically made from leftover meat served over a potato product of various sorts, and covered with gravy and cheese. Yes, kings and queens, it’s delicious. If you’ve EARNED the carbs, this is a great way to use leftovers and get a nutrient dense meal.

What you need…

  • Potatoes. It should go without saying, but use organic, non-GMO potatoes here.
  • A cast iron skillet. If you’ve read any of our other recipes, you know this is an essential tool. Remember, NO SEED OILS on your equipment.
  • Meat left over from previous meals. You can use the steak, pork belly, or liver we’ve taught you how to cook, or you can use something entirely different should you feel adventurous.
  • Cheese curds. Ellsworth Creamery makes incredible cheese curds.
  • Bone broth. Recipe found here.
  • Butter. We like the Amish style rolled butter.
  • Almond Flour.
  • Wooden cutting board. Another essential.
  • A big ass knife.
  • Glass dish
  • Whisk

Step by step…

Step 1.

Preheat your oven to 425 degrees.

Step 2.

On your wooden cutting board, cut your potatoes into bite sized pieces. Place the pieces in your glass dish and place in the oven. Cook until they look delicious. You don’t need to season them, lubricate them, or anything of the sort as they’ll absorb the flavor of the rest of the ingredients later.

Step 3. 

While your potatoes are cooking, put 6 tablespoons of butter in your cast iron skillet and melt it on medium heat. Add ¼ cup of almond flour and mix with the whisk. Continue stirring until the mixture is golden brown. Don’t burn it.

Step 4. 

Add 30 ounces of bone broth to the skillet and stir. Bring to a boil and add more almond flour slowly while stirring until your gravy is at your desired viscosity.

Step 5. 

Add your meat to the gravy, turn your stove to low, and simmer for 15 minutes. Do some pushups while you wait. 

Step 6. 

Pour your meat and gravy over the potatoes, add cheese curds, and bake in the oven (still at 425 degrees) until the cheese curds are adequately melted.

Devour!

You got an incredibly nutrient-dense meal. You cleaned out your fridge. You saved money. You did some pushups. Quadruple win.

For more tips on making delicious nose to tail meals, email our Canadian appropriating performance experts.

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