Sometime you crave what you can’t have. Sometime you need some comfort food. Here’s a way to enjoy Poutine without having to worry. It’s low FODMAP. It uses lactose free cheese to this is good for Lactose Intolerant people as well!
[FODMAP] Bacon Poutine
Canada’s Cooking. Spin on a Quebecois staple
Servings: 2 people
Calories: 992kcal
Ingredients
- 1 package fries ~610 grams is what we used. (2/3 a large package). Tradition says to use straight cut fries, but you can see we don’t always follow tradition)
- 1 1/2 cup FODMAP cheese we used aged havarti, but you could use any fodmap cheese
- 1/2 package cooked bacon see our bacon cooking tips
- 1 liter beefy stock Read the ingredients or make your own. Costco sells a low FODMAP beef stock.
- 2 tbsp butter If you like a thick gravy use 3 tbsp
- 3 tbsp corn starch if you like a thich gravy use 4 tbsp
Gravy spices
- 1 tsp black pepper
- 1 pinch salt to taste
- 1/2 tsp oregano
- 1/4 tsp basil
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
Instructions
- Pre-heat oven as specified by fry instructions. (425f-500f)
- Put Fries in the oven, cook to package instructions. Don’t forget to stir 1/2 way through.
- Cut Cheese into 1/2 inch ‘curds’ (1/2 inch squares is fine)
- Cook bacon
- Cut bacon up into 1/4 inch pieces.
Making the Gravy
- I highly suggest you read the rest of instructions before attempting the recipe. This is always a good idea, but here you are going to be stirring continuously so it would be a good idea to have already read through the steps to make your life stress free.
- In a small pot, add the butter to melt on medium heat.
- Once butter is melted stir continually!!! Add the cornstarch
- Cooke until the “Floury smell” is gone. (~ 3 minutes) . (This is called making a roux)
- Slowly add the stock, whisking continuously. Don’t worry it gets thick or chunky as you add stock initially. This happens, nothing is wrong. It does thin out as you add more stock
- Add remaining ‘Gracy spices’ to the gravy.
- Lower heat on gravy to simmer. Taste, and adjust as needed. No really, get two spoons out. One is for transfering to the one that goes in your mouth to taste. (This avoid cross contamination.) This is cooking. You should always taste it before you serve it! Adjust salt/spices until you like how it tastes.
Poutine Time!
- When fries are done, salt and add fries to bowl
- Add a layer of ‘cheese curds’ and bacon
- Add a layer of fries
- Add a layer of ‘cheese curds’ and bacon
- Pour ~2 ladels of gravy over fries
- Cover and let stand for the longest 5 minutes of your life. This is important as it allows the cheese to soften/melt.
- Enjoy!
Nutrition
Sodium: 2824mg | Calcium: 685mg | Vitamin C: 8mg | Vitamin A: 1224IU | Sugar: 4g | Fiber: 6g | Potassium: 1717mg | Cholesterol: 140mg | Calories: 992kcal | Trans Fat: 1g | Saturated Fat: 34g | Fat: 67g | Protein: 42g | Carbohydrates: 59g | Iron: 4mg
Poutine!
Covering it 5 mins was brutal but definitely helped the cheese melt. Definitely worth it. Great Poutine!
I appreciate the resource on the cheese’s I was wondering how cheese curds where going to become lactose free. Now I get it, thank you!
This recipe is a fave!! My husband and 5-year-old love it! My hubs and I were introduced to poutine during a Niagara/Toronto trip when pregnant. I was sent this in a Mom’s recipe group after I mentioned poutine. #FattyFriday. Thank you! Trying the gravy with baked beans tonight to pour over it all.