Fingerling Poutine

Publish date:
potato fingerling poutine
  • Cook Time
  • Prep Time
  • 8Servings


  • 5 lbs. fingerling potatoes, halved lengthwise
  • 1/4 cup olive oil, plus more for drizzling
  • 5 tbsp. butter
  • 1/2 tsp. grated garlic
  • 5 tbsp. flour
  • 2 cups beef stock
  • 1/2 cup chicken stock
  • 1/2 tsp. Worcestershire sauce
  • 12 oz. cheese curds, torn into 1-inch pieces (about 2 cups)
  • 1/4 cup finely chopped chives


1. Preheat the oven to 425°. Heat two rimmed baking sheets in the oven until hot, about 10 minutes. 

2. In a large bowl, toss the potatoes with 1/4 cup oil; season with salt and pepper. Remove the baking sheets from the oven. Drizzle with oil; arrange the potatoes, cut side down, in a single layer. Roast until golden and tender, about 20 minutes. 

3. Meanwhile, in a saucepan, melt the butter over medium. Add the garlic and cook, stirring often, until fragrant, about 30 seconds. Gradually whisk in the flour and cook, stirring constantly, until golden brown, 2 to 3 minutes. Slowly whisk in both stocks; simmer until the gravy thickens, stirring often, 12 to 15 minutes. Stir in the Worcestershire; season. 

4. In a 2-qt. baking dish, spread out the potatoes. Drizzle with three-quarters of the gravy; top with the cheese. Bake until the cheese just melts, 2 to 3 minutes. Drizzle with the remaining gravy and sprinkle with the chives.