Sunday Supper Poutine Y’all– South of the Border style
Today is National Sunday Supper day, sponsored by Idaho® Potatoes, they’ve tossed out the hot topic of poutine typically a Canadian dish of French fries covered in cheese curds and gravy. Well, we don’t have cheese curds in the South, and I wanted to add some unique twists to this and our region is preparing for a National Championship football faceoff between two powerhouse Southern teams so there wasn’t much in the way of ingredients at the local grocery for much else than tailgate food. That didn’t stop me. I grabbed a can of Original Rotele® Tomatoes and Chiles, some grated cheese, and a pack of pepperoni slices and set off with my 5# bag of Idaho®Potatoes .
I was originally thinking of something more esoteric and involving truffle oil, but this football fever got to me. So, I thought, what’s the basics? Potato base, supporting gravy/sauce, dairy and maybe meat. Recently I’ve had some very good poutines, one involving brisket and one more classic with fries, curds and gravy (that was in Ohio over Thanksgiving which would have been closer to Canada). Anyway, I set out to make the dish and as I was cubing the potatoes, I thought, I wish I had some brussels sprouts to bring in some color, and there in my vegetable drawer were fresh sprouts.
So I quartered those along with chopping two cloves of fresh garlic. I heated up the metal saucepan very hot, poured in a couple of tablespoons of olive oil and threw in the potatoes and tossed them over the heat to coat before putting them in a 400° oven to roast. I made the Rotele® gravy while the potatoes roasted using a baked roux and adding beef stock to make the gravy.
I added about 5 oz. ( ½ can ) of the tomato mixture and adjusted the taste with Slap Your Mamma seasoned salt and a dash of Crystal hotsauce. After the potatoes had roasted about 25 minutes I added the chopped garlic and brussels sprouts to the roasting potatoes, tossing to coat all. I returned this mixture to the over for another 15 minutes. When the brussels sprouts were just tender but still green, I removed the pan from the oven and poured the tomato gravy over the potato/sprouts mélange.
I then arranged slices of pepperoni on top and covered the entire dish with grated cheese. The dish was returned to the oven which was then set to BROIL. I watched this for about 5 minutes until the dish was crispy and the cheese was melted.
I preferred mine garnished with fresh avocado and sour cream, while my daughter just asked for extra cheese. The trick to making the right amount is to use the old rule of thumb, one potato for each person and for brussells sprouts add four per person.
Prep to finish is about 45 minutes.
This is a good comfort dish for a family. I realized as I was making it that poutine is just the Canadian version of our Chili Cheese Fries, right?
Ingredients for family of four:
4 Idaho®Potatoes, scrubbed but not peeled, and cubed
16 fresh brussels sprouts, cleaned and quartered
2 cloves of fresh garlic
4 Tablespoons of olive oil
3 Tablespoons of flour
2 Tablespoons of butter
2 Cups Beef Stock
1 10oz. can of Original Rotele® Tomatoes
1 cup of grated cheese, your choice, cheddar- type
Seasoned Cajun salt, Hot sauce and salt and pepper to taste
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