Poutine

"I like this recipe because it is easy and fun, kids love it!"
 
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photo by Redsie photo by Redsie
photo by Redsie
photo by Redsie photo by Redsie
Ready In:
15mins
Ingredients:
3
Yields:
1 platter
Serves:
2-6
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ingredients

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directions

  • Layer cheese and gravy over fries and bake in the oven or in microwave until cheese is melted!
  • Sprinkle green onion over the top and serve in a deep platter, with lots of napkins!
  • Enjoy.

Questions & Replies

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Reviews

  1. Bruce Orrell
    Proper French-Canadian poutine uses cheese curds not cheese. The poutine vendors put the fries in a dish first, then the curds and then pour on the hot gravy. This melts the curds.
     
  2. Audrey M
    My kids love gravy on their french fries. The directions didn't say anything about using already cooked French fries or uncooked. I assumed by the cooking time they were already cooked. I have to say I never thought I would of thought to put cheese with gravy but what a combination. Thanks for posting.
     
  3. lotusland
    It really requires cheese curd..not mozza. Oh, I see the next poster mentioned this too. Sorry.
     
  4. Abby Girl
    I grew up in Quebec...and, to this day, when I go back for my by-yearly visit, we search out for the best restaurants serving Poutin and each place that I have gone to did not serve it with mozzarella cheese. Poutin, if made properly should be made a full bodied beef gravy, french fries cooked on the "well done" side (my own preference!!) and with cheese curds. The technique is to eat them fast, or the fries get soggy from the gravy!!! One thing that I will agree with Elly in Canada is that Poutin is definately artery clogging...but to have the "real thing" is beyond good. The smell, the taste.....devine!!!
     
  5. shellbee
    I, too, have been making it this way for yrs. and probally will not change...simple but good.
     
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RECIPE SUBMITTED BY

Hi, my name is Tracy, and I am from B.C Canada. I manage a Hotel for a helicopter ski company, and enjoy canning my favorite foods to share up on the summit. My favorite cookbook has to be Amish Cooking, I come from a long line of German cooks, and enjoy old tyme recipes. I love snowmobiling and always bring home canned pickled carrots for those afternoon snacks.
 
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