Suzanne’s Blog: Yukon Poutine

My daughter, Tess, was having a craving – for poutine.

It was then I realized that I could actually make a totally northern, totally local poutine!  And so I did.

Dawson potatoes, Dawson cheese curds, and moose gravy!

Norland potatoes grown at Kokopellie Farm are stored fresh all winter in their root cellar.  With a skidoo or a four-wheel-drive truck I can brave this year’s long and bumpy ice road on the Yukon River and head to Kokopellie Farm on Saturdays between 2 and 5 pm to buy them direct from Otto’s root cellar.

The potatoes were oiled with rendered beef tallow from the Klondike Valley Creamery and then baked into scrumptious fries.

I made the cheese curds with milk from the Klondike Valley Creamery with the help of rhubarb juice (instead of vinegar).

And the moose gravy is from a recent moose roast, thickened with homemade potato starch.

My children claimed it was lacking one of the key poutine ingredients – salt.  But in my mind it was delicious nonetheless.

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