- 4 cups frozen french-fried potatoes
- 1 envelope brown gravy mix
- 1/4 teaspoon pepper
- 1/2 cup white cheddar cheese curds or cubed white cheddar cheese
- Prepare fries according to package directions.
- Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy. Yield: 4 servings.
"Proper poutine is made with white cheese curds and home made french fries with fresh potatoes not peeled potatoes. The gravy is made using both beef stock and chicken stock. If you can't find curds then you can use white Chedder cheese chunks or the mozzarella. I prefer the white cheddar cheese because we can't get the white cheddar curds in FL"
"Isn't this just french fries with gravy? I've eaten this since the mid '60s. Good stuff, though!"
"I made this for dinner tonight using fresh mozzarella cheese, cubed, since I couldn't find cheese curds. It turned out well, is an interesting recipe, my son liked it, I thought it was OK, but my husband didn't care for it."
"love poutine!!! in Canada far east or far west. I order it.hot fresh fries, flavorful beef or (?) gravy and those cheese curds, oh my.will have to give this a try and SOON but will make fries from scratch, where to find cheese curds"
"No self respecting Canuck would use frozen french fries though! I love my poutine even though it is also called "heart attack on a plate" here in SW Ontario. And I always sprinkle lots of salt and white vinegar on top --using homemade fries. Then the poutine is "to die for" and I guess that is where its "other" name comes from!"
"My daughter and I really liked this (I used cheese since cheese curds don't seem to exist here in TX). My husband and son refused to try it."
"We loved these fries!!! I've seen them featured on Food Network a bunch of times and always wanted to try them... They may not be exactly like how they make them in Canada, but they were delicious! We used a bag of shoestring fries and two packets of gravy... My daughter wanted to add some sliced green onion to them so we added some to the gravy when it was done so the onion would cook through a little bit. Embarrassed to admit, but we polished off the whole thing in one sitting between two adults and two teenagers:)"
"We had Poutine at a Wedding recently and it was a huge, late night buffet success. The Canadian secret is to use a light gravy, so modify any store bought gravy accordingly and to use very fresh cheese curds; no more than one day old, which may be a problem for some, but important for authenticity. Enjoy.....skeptical guests were hooked after the first bite and you will be too!"