Ozark Poutine
The Big Chief Roadhouse was a Route 66 staple outside St. Louis. This Ozark Poutine recipe brings its comfort-food legacy to your table with crispy fries, garlic cream sauce, and bacon.
Ingredients
Method
- Prep the Fries: Preheat your oven to 425 degrees F (220 degrees C). Toss the potato fries with vegetable oil, salt, and pepper. Spread them out in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven until the fries are golden and crispy, flipping halfway through, 25 to 30 minutes.
- Roast the Garlic: Preheat the oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil.
- Roast until the garlic cloves are soft and golden, 30 to 35 minutes, .
- Make the Roasted Garlic Cream Sauce: Squeeze the roasted garlic cloves into a small saucepan. Add heavy cream and heat over medium-low heat, stirring occasionally.
- Once the cream is hot, whisk in the Parmesan cheese until smooth. Season with salt and pepper to taste. Keep warm.
- Assemble the Poutine: Place the baked fries on a serving platter.
- Drizzle the roasted garlic cream sauce generously over the fries.
- Sprinkle the crumbled bacon, diced tomatoes, and chopped green onions over the top. Recipe excerpted from Route 66 Recipes: A Culinary Cruise Along the Mother Road , reprinted with permission from Arcadia Publishing.
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