JAN. 18, 2016 UPDATE: This recipe won the Readers’ Choice “Let’s Poutine” Award. Yahoo! Now that’s all the more reason for you to make it!
* * * * * * * *
If you know what poutine is, you might want to slap me today, because I’m taking liberties with what is essentially Canada’s national dish.
Poutine, for those who haven’t visited The True North, is French fries topped with cheese curds and doused in scalding hot gravy that melts the cheese curds and sogs up the fries. What’s a cheese curd? They’re milk solids that form when milk is curdled using enzymes or bacteria, as is done in cheese making. They’re like little coagulated faux cheese nuggets, and they kind of make a squeaking noise when you chew them.
Poutine is WAY more than the sum of its three parts. It’s bar food, hangover cure, diner dish, food truck trend, midnight meal, comfort comestible. It serves all purposes. Poutine is queen.
I march to my own drummer, though, so when invited to by the Idaho Potato Commission to dream up (yes, poutine dreams are a thing) a creative Shockingly Delicious version of poutine, I thought of what I often like to eat with my spuds.
- Caramelized onions
- Aged cheddar cheese
This sexy trio makes everything better, and just imagine it applied to a delicious Idaho spud. Are your eyes closed? Are you drooling? Are you having your own poutine dream?
I threw in the broccoli because a baked potato with broccoli, bacon pieces and melted cheddar cheese is my no-brainer dinner of choice, so broccoli joined the party, too. And I have to have a green vegetable with everything I eat. Call it rationalization.
And I decided to put it all on a stick because food on a stick is just more fun. This could be an appetizer, but let’s face it, if you pile a few of these poutine sticks on a plate and pour yourself a glass of wine, this could be a mighty fine dinner!
Why Idaho® potatoes?
Before we get into the actual recipe, though, let’s discuss the potato. Idaho® potatoes — recognized around the world as a premium potato — have a few things going for them. The state has ideal growing conditions — rich volcanic soil, a climate of warm days and cool nights, and mountain-fed irrigation among them. This results in a spud with a higher content of solids (starch grains), so there is more spud and less H2O in them. Practically speaking, this means they cook up to a lighter, fluffier texture. That’s what we want.
Sunday Supper Day
This is also National Sunday Supper Day — the first ever! I’m honored to have participated in Sunday Supper since 2012, so having it recognized as a national event is a thrill. In fact, the entire month of January is Sunday Supper Month. We gather online each Sunday to celebrate meals around the family table. Once you prioritize eating together as a family, lots of things fall into place in your life. Won’t you join us?
Let’s start with that hot tater mess, delicious poutine.
Today our Sunday Supper tastemakers have taken up a challenge from the Idaho Potato Commission to present a collection of 20 creative, inspired versions of poutine featuring Idaho® potatoes. We shunned fries, because that would have been too easy.
Take a look at our ideas, and maybe you’ll even want to create your own poutine recipe! If you do, please enter the contest (details below). There are even more recipes on the Potato Pinterest Board , so browse around for something spudtastic.
This week’s Sunday Supper recipes
- Chicken and Waffles Poutine  from Life Tastes Good
- Hashed Browns Poutine Cups with Egg Scramble  from The Wimpy Vegetarian
- Southern Sausage Breakfast Poutine  from Magnolia Days
- Beefy Beer and Red-Eye Gravy Poutine  from Cindy’s Recipes and Writings
- Buffalo Chicken Poutine on Potato Waffles  from Cupcakes & Kale Chips
- Cajun Mini Pizza Poutine  from Flavor Mosaic
- Creamy Avocado Bacon Poutine Skins  from Daily Dish Recipes
- Indian Spiced Roasted Potatoes with Green Chutney  from kimchi MOM
- Loaded BBQ Roast Potato Poutine  from The Weekend Gourmet
- Loaded Crab Poutine  from Rants From My Crazy Kitchen
- Paneer Tikka Potato Poutine Bites  from Soni’s Food
- Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion  from Shockingly Delicious
- Beef Rendang Poutine Burger  from Brunch-N-Bites
- Crispy Potato Shrimp Poutine with Stir Fry Vegetables  from Food Done Light
- Gnocchi Poutine with Fenneled Curds and Gravy  from Culinary Adventures with Camilla
- Greek Chicken Poutine  from Curious Cuisiniere
- Italian Poutine Pie  from That Skinny Chick Can Bake
- Portuguese Poutine  from Family Foodie
- Spicy Poutine Potato Skins  from Grumpy’s Honeybunch
- Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy  from Crazy Foodie Stunts
Plus: Poutine Variations for National Sunday Supper Day  from Sunday Supper Movement
Have you signed the #SundaySupper pledge to eat together as a family? Do it right here !
Join us around the family table for #SundaySupper
- Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
- Pinterest: Check out our #SundaySupper Pinterest board  for more recipes and photos.
- Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement .
Disclosure: This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. Please join me and connect with them on social media: website  / Twitter  / Facebook  / Pinterest  / Instagram . All writing, photography and opinions are my own.