This iconic French Canadian dish (pronounced Pou Tin) is so good it has been adopted by the rest of the country as well as south of the border and there is good reason for this. I mean who can resist the salty gooiness of Cheese Curds that have been melted over french fries by means of tasty gravy?
Let’s also not forget that when it comes to Poutine that anything goes as evidenced by Chef Chuck Hughes (Le Bremner and Garde Manger in Montreal) who won Iron Chef America with his Lobster Poutine.
I decided to make this as a side dish the other night simply because it is so easy and tasty but it’s also a great accompaniment for anything that has been grilled. You can also use it as a main dish or even a late night snack.
Cooks note: There are no real ingredient measurements for this dish as it really is a personal preference. Some people like more fries and less gravy while others load up with toppings and decrease the amount of curds. I used some measurement for fries based on my personnel preference.
Here’s how we do this one.
- Cheese curds
- Beef gravy
- French fries – 11 ounces for a full serving and 6 for a half.
- Green onions, hot peppers
Putting it all together.
- If using frozen fries cook according to package instructions.
- While the fries are cooking make the gravy. Homemade is preferred however if you want you can used tin.
- To build your poutine simply put a layer of fries on the plate and top with curds, gravy and your toppings.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time…….