An indulgence of fries, gravy and cheese. A Canadian specialty!

Real Poutine

vegetable oil

(10.25 ounce) can beef gravy

potatoes,

cheese curds

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.


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.


Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.


To all those poutine purists out there, COME ON!  It's fries, gravy, and cheese!  I mean it's not even really a recipe.  That said, this is a pretty good one.

Original Quebec poutine is made with white cheddar cheese curds.  Although I prefer the beef gravy described here, there is also poutine gravy which I believe is a thinner chicken gravy.  

Love this recipe! You can use mozzarella cheese if you can't find cheese curds and packaged gravy mix if you can't find canned gravy.

This is delicious! Of course it's not exactly good for you but that's not the point. Finding cheese curds can be next to impossible in some parts of the United States so take the time to order them online and do this recipe justice! The first time you try this you'll be hooked I promise!

On top of making my own fries, I would make the gravy myself instead of buying a can or powder version. You can find the recipe for poutine sauce under Beef Veloute sauce. Add fried onions and ground beef to the sauce and you got yourself a Bourguignonne Poutine. There are many variants to poutine to try beside the basic version.

This is a great way to use up some leftover gravy. I cut each potato into 8 wedges and tossed them with some olive oil, no salt seasoning, and salt on a baking sheet. I baked the seasoned potato wedges at 400 degrees, stirring every 10 minutes or so until they were nice a crispy instead of frying them. I used some shredded sharp cheddar cheese instead of cheese curds and used vegetarian gravy instead of meat gravy. This was a very comforting dish. Thanks for the great recipe!

If you've never tried ( or even heard of) poutine before. TRY THIS RECIPE. I live in Quebec and eat this very very often. So much that I get made fun of. I make it at home with frozen french fries but after trying it with homemade ones, I'll probably continue this way.

I love poutine. Indeed it is unhealthy. I am a real french fries purist. It HAS TO be fresh ones. Sincerely. A trick to have good french fries tat are crispy outside and smooth inside it to cook them twice. You can make a bunch in advence, cook them half way and then before serving cook them until crispy. I like to use chicken gravy instead of beef.

I am a French Canadian of Gaspe descent.  This is a good recipe in a pinch, however, traditional Quebecois poutine is served with a thin, homemade chicken gravy, and the cheese curds should be white.  Also, there is a Deluxe version of Poutine which is now  popular in Eastern Quebec.  A Galvode Poutine includes cooked boneless chicken pieces and green peas to the gravy - a true "down home" style Poutine which is a meal in a bowl.  Delicieux!  et Bon Appetit!

THIS is poutine. Ditch the canned gravy and use fresh beef gravy. Soooo gooooooood!!!

See how to make French fries smothered in gravy and cheese.

real poutine

Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Cost: $3.54 /serving

Author : NIKKIJM

Ingredients

Instructions

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