The Loaded Avocado Poutine
Our love of poutine began unexpectedly at an IKEA store in Canada. Upon tasting our first serving of poutine, we were immediately captivated by the harmonious blend of flavors and textures. The crispy fries, generously topped with rich gravy and creamy cheese curds, created a mouthwatering combination that was both comforting and indulgent.
Since then, poutine has been our go-to order whenever we spot it on a menu. But everything changed when we saw a version garnished with avocado – it quickly became our absolute favorite in our kitchen. Here is how you can recreate that magic at home with this Loaded Avocado Poutine.
The Step by Step Cooking Guide
Toss thick-cut steak fries with oil, garlic powder and salt.
Spread them on a parchment-lined baking sheet and bake for 28 minutes, flip them at the halfway mark.
Next, prepare the homemade gravy. In a saucepan, melt the vegan butter over medium heat, whisk in garlic powder and onion powder, pour in beef broth and bring to a gentle simmer.
Stir in a cornstarch slurry and whisk until the gravy thickens.
Place the hot fries in a large bowl. Scatter a generous amount of cheese curds over fries. Spread the Serrano hame pieces. Ladle the hot gravy over the top to help the cheese soften.
Top the poutine with bite-sized pieces of fresh avocado.
Serve immediately while the fries are crunchy and the cheese is beautifully soft!
The Loaded Avocado Poutine
Ingredients
Equipment
Method
- Preheat oven to 400℉
- Season the frozen steak fries with 2 tablespoons avocado oil, ½ teaspoon pink salt, ¼ teaspoon ground black pepper and 1 teaspoon garlic powder.1 bag steak fries (28oz), 2 tbsp avocado oil, 1/2 tsp pink salt, 1/4 tsp ground black pepper, 1 tsp garlic powder
- Arrange steak fries in a single layer on a parchment-lined baking sheet.
- Bake the steak fries for 14 minutes, then flip and bake for another 14 minutes until golden brown
- While the steak fries are baking, prepare a saucepan over medium heat.
- Melt 2 tablespoons vegan butter in the saucepan. Stir in 1 tablespoon dry sherry, 2 teaspoons onion powder, 2 teaspoons garlic powder. Pour in 1½ cups beef broth, whisking to combine the flavors.2 tbsp vegan butter, 1 tbsp dry sherry, 2 tsp onion powder, 2 tsp garlic powder, 2 cups beef broth
- In a small bowl, whisk 2 tablespoons of cornstarch into ½ cup of cold beef broth until completely dissolved to create a smooth slurry.2 tbsp cornstarch
- Slowly pour the cornstarch slurry into the simmering saucepan while whisking constantly. Continue to simmer until the gravy reaches a rich, glossy thickness. Season with salt and pepper. Remove from the heat and set aside for assembly.Salt and Pepper
- Cube the ripe avocado and set aside.1 avocado
- Layer the poutine bowl by alternating between hot steak fries and cheese curds.1 8 oz cheese curds
- Tear 2 slices of Serrano ham into bite-sized pieces and sprinkle them over the poutine.2 slices Serrano ham
- Pour the hot gravy over the poutine.
- Top with the fresh avocado cubes and serve immediately.
