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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 219.9g | 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 6.2g | 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: pikabiker
On Apr 19, 2009
The word "real" should be removed from this recipe. Few specific info are missing to have the "REAL" poutine. For example: It should be the Red potato from Manitoba. Is should be Conola oil. Is should be the cheese curds (salted cheddard) sold and made in Quebec. And the real poutine sauce also sold in Quebec. Few restaurants in other provinces do import the real stuff. But the further you go more rare it gets. This recipe is good but there is a difference between good, very good and excellent. It' all good until you have the "real one". Be ready for a choc when you do. If there is mozzarella in it , I, personnaly, wouldn't call it Poutine. Just a close resemblance of it. Mario (from Quebec living in Alberta).
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: 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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