Poutine originated in Quebec, Canada in the late 1950’s and is a Canadian faviroute and a major dinner staple! Try this recipe for the perfect poutine. Enjoy.
- 1 quart vegetable oil for frying
- 1 (10.25 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 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.
Poutine is best served hot. If you don’t want to use cheese curds shredded cheddar also works perfectly. Make sure you don’t make your gravy to watery or your fries will get soggy fast.