Poutine

• 1 L vegetable oil for deep frying
• 1 can (290 g) of poutine sauce (French: mélange à sauce poutine) or gravy
• 5 medium potatoes
• 2 cups fresh cheddar cheese curds or mozzarella

Ingredients for 3 servings (1.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Slice potatoes into finger-width fries and rinse them well to remove any dirt.

2. 2

   Begin warming gravy, keep the temperature low enough for a slow heating.

3. 3

   Heat oil to 185°C (365°F).

4. 4

   Cook sliced potatoes in the oil for about 5 minutes.

5. 5

   Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside.

   Stovetop
6. 6

   Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil.

7. 7

   Move the fries to a serving dish and put room-temperature cheese curds over the fries.

8. 8

   Pour the gravy over the top; the dish should be served before the cheese curds start to melt.