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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (556g) Recipe makes 4 servings The following items or measurements are not included below: cheese curds |
||
| Calories 2170 | ||
| Calories from Fat 1979 | (91%) | |
| Amount Per Serving | %DV | |
| Total Fat 220.0g | 338% | |
| Saturated Fat 29.1g | 145% | |
| Monounsaturated Fat 60.8g | ||
| Polyunsaturated Fat 119.4g | ||
| Trans Fat 0.6g | ||
| Cholesterol 2mg | 0% | |
| Sodium 422mg | 17% | |
| Potassium 1179mg | 33% | |
| Total Carbohydrate 50.0g | 16% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 2.2g | ||
| Protein 8.1g | 16% | |
Ingredients
- 1 quart vegetable oil (for frying)
- 1 (10 1/4 ounce) can beef gravy
- 5 medium potatoes, cut into fries
- 2 cups cheese curds
Directions
1
Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).2
Warm gravy in saucepan or microwave.3
Place the fries into the hot oil, and cook until light brown, about 5 minutes.4
Remove to a paper towel lined plate to drain.5
Place the fries on a serving platter, and sprinkle the cheese over them.6
Ladle gravy over the fries and cheese, and serve immediately.
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- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Amanda's Kitchen
On Sep 14, 2008
From a true Canadian, try fried Hamburger (fried up with your favorite spices) under the gravy and cheese! This makes a meal out of poutine! It's served in pubs all over New Brunswick! Enjoy!
From: Chef #942503
On Sep 2, 2008
I'm completely weirded out right now. I am from canada but living in WA right now. Anyway, searching for a recipe for poutine cause ya know it's so hard, haha! Anyway found yours and then I realized we have the same first name and the same last initial. I feel like i'm in the twilight zone.
From: Chef #339347
On Oct 3, 2007
I became addicted to this when I was in Montreal for 3 weeks. It is wonderful. We have a farm about a mile from us who make all sorts of cheese from milk from their own cows and sell it under the brand name of Farmhouse Cheese. They also make cheese curds, but you have to get there early because they sell out fast! Their herbed cheese curds are great with this dish. It is so yummy. I usually make it when I feel I am a quart low on cholesterol! Marilyn Warren
From: BirdyBaker
On May 28, 2005
This is Canadian cuisine at it's finest, pue and simple. My family has been making poutine for as long as I can remeber and this is the recipe that we use. After a recent drive through Quebec and seeing all of the casse croutes along the highway, I was CRAVING poutine. But not the soggy McDonald's stuff, the real, lick your chops, calorie loaded cheesecurds, melt in your mouth kind. Mmm...poutine...truly an art form.
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