Poutine

Ingredients

3 - 4 large potatos. More if they are smaller.

 2 Cups - Brown Gravy (I used a couple of package mixes; just add water, I know I cheated)

1 - 2 Quarts frying oil

Directions

Peel and slice the potatos and slice into French fries one potato at a time. Fry them in hot oil as they are prepared. This is really a two person operation. If your fryer is not big enough, more than one potato at a time will extend the frying time significantly. Trust me, have to people work on this, peel and slice them and fry them one at a time. You will get done a LOT faster.

As the potatos finish frying, mix the gravy according to directions and serve the French Fries topped with cheese curds and covered with about 1/2 cup of hot gravy. This should easily feed four and if you made the cheese curd recipe on this site, you will have plenty of cheese curds to spare.

History

This is really my own recipe designed from reading many Poutine recipes on the web.

When we traveled through Canada enroute to Alaska in both 2001 and 2002, we saw menu items at fast food restaraunts here and there advertising Poutine. We had no idea what it was and were told we probably would not like it.

Recently I read web articles describing it. It didn't sound that bad and so I decided I'd like to try it. Try finding fresh cheese curds around in Lansing, Michigan. I've read that you have to live close to a cheese factory to get them and they are only good fresh.

So I did the brave thing and searched the web to figure out how to make my own. There are actually several approaches to making cheese curds. I chose a simple one but it wasn't too bad.

We actually found cheese curds at a small pasty shop in the Upper Peninsula. They were not fresh and everybody agreed that mine were better.

The end note on all of this is that Robin was not sure how it would taste but afterwards said it wasn't to bad. All the textures worked together.