This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.
Today is National Sunday Supper Day and we have a great way to celebrate it!
We’re putting on the Poutine with Idaho® Potatoes!
Idaho® Potato won the Bloggers Choice award at the 2015 Food Wine Conference, so we are delighted to announce that the Idaho Potato Commission is sponsoring our National Sunday Supper Day event!
If you never heard of Poutine, you are in for a treat. Poutine, pronounced, Pu-tin is a dish traditionally made with fries, cheese curds and sour brown gravy. Pure deliciousness!
Idaho® Potatoes took that basic concept and elevated it to a gourmet experience that had us drooling for days!
We tasted decadent versions with chicken and waffle fries dripping with syrup and short ribs slathered in cheese and gravy. There was poutine with a fried egg resting on top just waiting to be gobbled up. Taters were topped with mushrooms, kale and greens. I think my favorite was a creation offering apples and cheddar. Super yummy!
My version of this classic treat starts out with roasted beef cooked in dark beer along with golden brown onions. Don’t toss the broth out! That base will make hands-down richest, best gravy you ever ate!
Beefy Beer and Red-Eye Gravy Poutine!
Time to layer those flavors with incredible red and yellow Idaho® Potatoes!
First lay the foundation. Idaho® Potatoes roasted to a golden brown and topped with thin slices of aged cheddar.
Pile on the juicy, shredded beef!
Now for the toppers. Caramelized onions and that delicious gravy! By making your own roux you can enjoy this beefy gravy as thick as you like!
- 1 pound Idaho® Potatoes (mixture baby red and yellow) sliced thin
- 1 tablespoons vegetable oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1- 2 to 2 1/2 pound beef roast (I used chuck)
- 1 tablespoon vegetable oil
- 12 ounces dark beer
- 1 cup beef broth
- salt and pepper to taste
- 2 large yellow onions, thinly sliced
- 1/2 cup butter
- salt and pepper to taste
- pan drippings (skim off fat if desired)
- 1/4 cup butter
- 1/4 cup flour
- 1 cup beef broth or as needed
- 2 tablespoons strong black coffee
- Simmer seasoned onions in butter over low heat until brown yet firm
- season roast with salt and pepper place in ovenproof Dutch oven
- brown roast in 1 tablespoon oil over medium-high heat
- add 1/2 of the caramelized onions, 1 cup broth and beer
- roast covered at 325 for approximately 3 hours until; beef reaches 165 degrees and easily shreds
- remove to a plate, cool slightly and shred
- place Idaho® Potato slices in a quick seal bag along with oil and seasonings. Shake to coat. Place on baking sheet and roast until browned, about 15 minutes per side. Top with cheese and return to oven to melt.
- pour off pan drippings into measuring cup. add a bit of broth to pan and scrape out the coating then add it to the drippings
- add coffee and enough broth to make one cup
- make roux with butter and flour. Add drippings and bring to a boil reduce heat simmer to desired thickness
- layer Idaho® Potatoes with cheese onto individual plates. Top with a layer of beef then additional onions.
- Pour desired amount of gravy on top. Sprinkle with grated cheese.
Follow the Potato Recipes Featuring Famous Idaho® Potatoes Pinterest Board for delicious ways to use Idaho® Potatoes!
We would love to see your ideas for poutine!
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Learn about all the great varieties of Idaho® Potatoes and more. Connect with Idaho® Potato through their social media sites!
Enjoy all these Sunday Supper members great takes on Poutine made with Idaho® potatoes!
- Chicken and Waffles Poutine from Life Tastes Good
- Hashed Browns Poutine Cups with Egg Scramble from The Wimpy Vegetarian
- Southern Sausage Breakfast Poutine from Magnolia Days
- Beefy Beer and Red-Eye Gravy Poutine from Cindy’s Recipes and Writings
- Buffalo Chicken Poutine on Potato Waffles from Cupcakes & Kale Chips
- Cajun Mini Pizza Poutine from Flavor Mosaic
- Creamy Avocado Bacon Poutine Skins from Daily Dish Recipes
- Indian Spiced Roasted Potatoes with Green Chutney from kimchi MOM
- Loaded BBQ Roast Potato Poutine from The Weekend Gourmet
- Loaded Crab Poutine from Rants From My Crazy Kitchen
- Paneer Tikka Potato Poutine Bites from Soni’s Food
- Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion from Shockingly Delicious
- Beef Rendang Poutine Burger from Brunch-N-Bites
- Crispy Potato Shrimp Poutine with Stir Fry Vegetables from Food Done Light
- Gnocchi Poutine with Fenneled Curds and Gravy from Culinary Adventures with Camilla
- Greek Chicken Poutine from Curious Cuisiniere
- Italian Poutine Pie from That Skinny Chick Can Bake
- Portuguese Poutine from Family Foodie
- Spicy Poutine Potato Skins from Grumpy’s Honeybunch
- Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy from Crazy Foodie Stunts
Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
Have you signed the #SundaySupper pledge to eat together as a family? Do it right here!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
In fact we’re celebrating Sunday Supper all month long! Join us by taking the pledge to commit to sharing Sunday Supper at least once a month this year!