Canadian Poutine. COURTESY
Poutine is a dish that originated in Quebec, Canada back in the 1950’s. There are stories of a man asking a restaurant to add cheese curds to his fries, that said restaurant later added to their menu. A couple years later, the restaurant served these fries and cheese curds on a plate, then added gravy to keep them warm. This, my friends, is what we call Poutine! It has always been popular in the world, but it’s grown even more in popularity over the past few years. Pretty much every restaurant that has fries, has included a poutine variation onto their menu.
Directions
Step 1
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Step 2
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Step 3
Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
Ingredients
1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds
Variations
Add cut up cooked chicken or hamburger.
Use shredded mozzarella cheese in place of cheese curds.
Italian Poutine: Substitute marinara for gravy.
BBQ Poutine: Substitute a light BBQ sauce for gravy.
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