Prep 5 mins
Cook 20 mins
This traditional Canadian dish is DELICIOUS. It is better with cheese curds but you can use regular shredded mozzarella cheese if curds aren't available in your area. For something a little different use spaghetti sauce instead of gravy. Recipe calls for canned gravy but homemade leftover gravy is SO MUCH better. Also, you can use store bought french fries and make them as directed on the package.
- 1 quart vegetable oil (for frying)
- 1 (10 1/4 ounce) can beef gravy
- 5 medium potatoes, cut into fries
- 2 cups cheese curds
- Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
- Warm gravy in saucepan or microwave.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes.
- Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them.
- Ladle gravy over the fries and cheese, and serve immediately.
The word "real" should be removed from this recipe. Few specific info are missing to have the "REAL" poutine. For example: It should be the Red potato from Manitoba. Is should be Conola oil. Is should be the cheese curds (salted cheddard) sold and made in Quebec. And the real poutine sauce also sold in Quebec. Few restaurants in other provinces do import the real stuff. But the further you go more rare it gets. This recipe is good but there is a difference between good, very good and excellent. It' all good until you have the "real one". Be ready for a choc when you do. If there is mozzarella in it , I, personnaly, wouldn't call it Poutine. Just a close resemblance of it. Mario (from Quebec living in Alberta).
I had to try this. I have heard about it, but just didn't get it. But don't knock it until you try it. Well, a friend stopped over for lunch today and it happened my neighbor who just came back from WI yesterday, brought me fresh cheese curds. DELISH. I have fried them before and had them in a few other dishes but NOT Poutine.
So, My friend brought me over some bangers she had for the Opening Olympic Ceremonies last night, so we figured we would do the Poutine too. Why Not?
I admit to using pre-cut OreIda fries, but I did fry them. Also; I did use a pkg gravy mix, but jazzed it up a bit, with a little wine and herbs, just to get away from that pkg flavor. Again, I was trying not to buy anything and use what I had. I had both white and sharp cheddar, so 1/2 the plate had one and 1/2 the plate had the other.
OK, I'm a fan. Never thought I would be, but OMG is that addictive.
I'm sure using the gravy, curds, etc from the area would be wonderful; but I thought it worked just fine with what I had. Just like any dish, using authentic ingredients to that area, always makes it better; but, I certainly didn't have any complaints.
Calories ... Fried, Gravy and curds; doesn't qualify as low fat; but hey, how often do you make it. It was a great treat. We loved it. I would make it again for a party - and this turned out really good.
My only think would be to make my own gravy; just because I don't like canned; but the pkg isn't too bad if you doctor it up a bit. And the fries, absolutely, I would of made my own; but this was a last minute thing, so I used what I had. Fresh fries absolutely would be the way to go.
But thx for a quick easy recipe, which we enjoyed!!
This is similar to what I make. I use mozzarella curds, a packet of Brown gravy, fries, and salt. YUMMY. I've never had Quebec's poutine, only Ontario...they use brown or beef gravy instead of the modified chicken Veloute.