Dessert Poutine Recipe

Prep and par-cook

Place the scrubbed baby potatoes in a pot, cover with cold water and a pinch of salt. Bring to a simmer and cook until just tender when pierced with a skewer, about 10–12 minutes depending on size. Drain well and let steam-dry in the colander 5 minutes.

When cool enough to handle, cut larger potatoes in half so all pieces are roughly bite-sized. Pat dry with paper towel — dryness helps crisping.

Heat a large skillet over medium-high heat with 3 tbs vegetable oil. Add the potato pieces cut-side down in a single layer (work in batches if needed). Sprinkle with 1 tsp salt and 1/2 tsp ground cinnamon and let sear undisturbed 4–6 minutes until golden and crisp. Flip and cook another 3–4 minutes until all sides are browned and potatoes are tender. Remove to a plate lined with paper towel and keep warm.

If using ricotta, drain excess moisture by placing ricotta in a fine mesh sieve lined with cheesecloth over a bowl for 20 minutes. Transfer drained ricotta (or fresh curds) to a bowl.

Add 60 g softened cream cheese, 2 tbs powdered sugar and 1 tsp vanilla extract to the ricotta/curds. Stir or gently fold until combined — the mixture should be creamy but still have some curd texture. Taste and adjust sweetness if desired.

Keep chilled until assembly. If the mixture becomes too firm after chilling, stir briefly to loosen before using.

Make a smooth caramel

Place 150 g granulated sugar and 2 tbs water in a medium saucepan over medium heat. Stir just to moisten the sugar then stop stirring; swirl the pan occasionally to promote even melting. Watch carefully — sugar caramelizes quickly.

When the sugar turns an amber-golden color (about 6–8 minutes), remove the pan from heat and carefully add 60 g unsalted butter, whisking until melted and combined. The caramel will bubble vigorously.

Slowly pour in 120 ml warmed heavy cream while whisking to create a smooth sauce. If any hard bits form, return to very low heat and whisk until smooth. Stir in 1/4 tsp fine sea salt. Keep the caramel warm on low heat or transfer to a warm jar.

Toast the 60 g chopped pecans or walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and lightly browned. Remove and let cool slightly.

To assemble dessert poutine, arrange a warm layer of crispy potato bites on a serving platter or individual plates.

Spoon dollops of the sweet cheese curd mixture over the potatoes, distributing evenly so each bite has some creaminess.

Drizzle warm caramel sauce generously over the potatoes and cheese curds. The warmth will slightly melt the cheese mixture for a pleasing texture contrast.

Scatter toasted nuts and mini chocolate chips (if using) over the top. Finish with a light sprinkle of flaky sea salt (about 1/2 tsp) and garnish with mint leaves if desired.

Serve immediately while potatoes and caramel are warm so textures contrast — crisp potato, cool creamy curd, and warm caramel.