Fingerling, Brie, and Braised Beef Poutine

Bonnie Stern

Adapted from Friday Night Dinners (Random House Canada, 2008)

Poutine is popular all over Canada and there are so many versions. It is even becoming popular in the U.S. It all started in Quebec with French fries, gravy and cheese curds and now it has gone “gourmet” with foie gras, lobster, duck confit—anything goes.


  • 3 pounds fingerling potatoes, cleaned and halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces Brie, sliced (with or without rind) and cut into thin 1-inch pieces, or grated smoked Cheddar
  • 2 cups chopped or pulled braised brisket with juices


Toss the potatoes in a large bowl with olive oil, salt and pepper. Spread in a single layer, cut side down, on one or two baking sheets lined with parchment paper. Roast in a preheated 400ºF oven for 40 to 50 minutes until browned and tender.

Reheat beef and juices until very hot. Divide the hot potatoes between individual plates or shallow bowls. Top with cheese. Spoon on hot beef and serve immediately. The cheese should melt and become gooey.


4 to 6 servings