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Tater Tot-Paillasson Poutine

If you’re unable to find Paillasson in the US (it can be elusive sans a Canadian connection), use a similarly textured grilling cheese such as queso fresco, halloumi, or juustoleipä instead. These cheeses melt only slightly, and should squeak when eaten—a critical element of true poutine.
Servings 4


  • GRAVY:
  • 1 tablespoon olive oil
  • 1 shallot finely chopped
  • 1 small clove garlic finely chopped
  • 4 cups beef stock
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon whole peppercorns optional
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 40 to 48 frozen tater tots cooked according to package directions
  • 2 cups diced Paillasson cheese or a similar variety, see headnote
  • 2 tablespoons chopped chives or parsley optional


  • Heat olive oil in a quart-size saucepan over medium. Add shallot and garlic and cook until translucent, 3 to 5 minutes. Stir in stock, vinegar, Worcestershire sauce, ketchup, and peppercorns (if using). Bring to a boil, then reduce to a simmer.
  • In another quart-size saucepan, melt butter over medium heat. Add flour and whisk to form a roux, stirring constantly to avoid lumps. Cook roux until it begins to brown and turn fragrant, about 3 minutes. Slowly add stock mixture, whisking constantly. Lower heat and simmer about 20 minutes, stirring frequently, until gravy reduces by half. Season to taste with salt and pepper.
  • Divide cooked tater tots equally among four bowls. Sprinkle with cheese. Pour gravy over top, distributing evenly. Garnish with parsley or chives, if desired. Serve hot.