This week’s Sunday Supper theme is poutine. Now, since I live in Michigan, poutine is well known here. It originated in Canada and traditionally include french fries, gravy and cheese curds. When I travel to Canada for work I’ve even seen versions at Burger King!
We were challenged to make our own version and at first I thought I might do something fancy like one of our hipster restaurants in town might do. But since it’s January and finally winter weather I decided to take a more comfort food approach. This is perfect for a Sunday supper on a cozy Sunday where you don’t feel like going anywhere.
The chorizo lends a bit of spice, but if it’s not hot enough you can add your own favorite hot sauce.
Lake Effect Poutine
- Serves: 2
- Category: Breakfast
Ingredients
- 3 medium potatoes, cut into 1/4 - 1/2 inch thick sticks
- 2 tablespoons garlic infused olive oil
- salt & fresh cracked pepper to taste
- 12 ounces chorizo
- 3 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 4 eggs
Instructions
- Preheat oven to 450 degrees and line a cookie sheet with parchment paper.
- Toss potato sticks with olive oil, salt and pepper to taste. If you don\'t have garlic infused olive oil, substitute regular olive oil and two cloves of garlic, minced.
- Bake for 35 minutes.
- Meanwhile, cook chorizo in a large skillet on medium hear for 7-8 minutes until fully cooked. Drain as much fat as you can.
- Add butter and melt into the chorizo. Stir in flour and mix well. Cook a minute or so. Lower heat and add in 3 cups of whole milk. Stir for about a minute, increase heat to medium, and simmer, stirring occasionally.
- In a small nonstick skillet sprayed with cooking spray, cook eggs overeasy. Sprinkle with salt and pepper.
- To serve, top the oven fries with chorizo gravy and eggs.
The Verdict: DH and I found this very flavorful, comforting, and fun to make together.
For more poutine creations, visit Sunday Supper Movement.
This recipe looks INCREDIBLE!!! I can’t wait to try it!