Real Poutine

    Real Poutine

    (64)
    1save
    15min


    57 people made this

    About this recipe: An indulgence of fries, gravy and cheese. A Canadian specialty!

    Ingredients
    Serves: 4 

    • 1 litre vegetable oil for frying
    • 1 (300g) can beef gravy
    • 5 medium potatoes, cut into fries
    • 2 cups 240g cheese curds, or grated cheddar cheese

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat oil in a deep fryer or deep heavy skillet to 185 degrees C (365 degrees F). While the oil is heating, you can begin to warm your gravy.
    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.
    3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

    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.

    See all 12 recipes

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    Reviews and ratings
    Global ratings:
    (64)

    Reviews in English (62)

    by
    91

    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.  -  13 Jan 2006  (Review from Allrecipes US | Canada)

    by
    88

    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.  -  21 Nov 2007  (Review from Allrecipes US | Canada)

    by
    75

    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!  -  13 Dec 2005  (Review from Allrecipes US | Canada)

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