Poutines are the perfect place to experiment. And everyone knows experiments can get messy. But what a delicious mess. Fried potatoes, meat, cheese, gravy … and that’s just for starters. You won’t want to wait for a fork.
We asked our Gordon Food Service culinary team to point out some poutine possibilities. They looked around and suggested dishes popular in the places where they dine.
What they found is just the tip of the poutine iceberg. You get the enjoyable part—deciding which one (or ones!) belong on your menu.
Lomo Saltado Poutine
Why you’ll love it: Crispy french fries are topped with beef tenderloin strips stir fried with onions, tomatoes, soy sauce, garlic and wine then drizzled with cheesy huancaina sauce.
Fun fact: Loma saltado is a traditional Peruvian dish and originated as part of the chifa tradition—a fusion of Cantonese and Peruvian cuisine.
Behind the dish: Keith Beane, Florida
Pot Roast Poutine
Why you’ll love it: Slow-cooked pot roast, beef gravy and cheese curds are loaded onto crispy french fries.
Amp it up: Add Guinness to the pot roast braising liquid to create pulled Guinness beef and stout gravy. Use Irish whiskey cheddar cheese and house-cut fries, topped with flash-fried leeks.
Behind the dish: Andrea Slivka and Bill Barker, Illinois
Not Your Routine Poutine … aka Down South Skillet Taters
Why you’ll love it: Oven roasted sweet potato fries are drenched with pimento cheese “gravy,” hand-pulled smoked pork and topped with sweet-tea pickled tomatoes and onions.
Have fun with the menu description: We can call them loaded fries, totchos, nacho-taters or poutine plate. Every region has a version. Ours have all the flavors of the South in one shareable skillet. Now, pass a fork please and let’s eat!
Behind the dish: Scott Lamphere, Georgia
Krabby Poutine
Why you’ll love it: Crinkle-cut fries are topped with imitation crab meat, beer cheese, sautéed peppers and onions, then garnished with chives.
Make it a local favorite: Create your beer cheese with a favorite local microbrew.
Behind the dish: John Kesterke, Michigan
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