*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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!
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.