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).
From a true Canadian, try fried Hamburger (fried up with your favorite spices) under the gravy and cheese! This makes a meal out of poutine! It's served in pubs all over New Brunswick! Enjoy!
Was introduced to this dish by a friend in Quebec and have never forgotten that first delicious experience. Yesterday, SIL bought me a package of cheese curds from a local dairy (one with happy, clean cows), so I'm on here searching for an authentic recipe. Definitely did not have bottled brown gravy on my introductory serving! I'll make my own from scratch and hand cut the fries as well, because once you've had the totally fresh, scratch dish, you'll not want to go back. The only thing I might adjust would be to use Manitoban red potatoes for the fries (just 'cuz MB is one of my favo(u)rite places on the planet!