Touted as the National Dish of Canada, Poutine can be as simple as described here or as elaborate as some restaurants serving all-duck versions in Montreal. The choice is yours.
- 2 cups French fries
- 1 cup Cheese curds
- 1-1/2 cup Gravy, brown
- Pour the gravy into a small pot and warm over medium heat, stirring occasionally to prevent scorching.
- Prepare the fries as desired, either baking or frying, ensuring the outsides are crisp.
- Assemble the dish as fries, then cheese curds, all topped with the hot gravy.
- Allow the Poutine to sit for five minutes so the cheese curds begin to melt before serving.
- Chicken is the preferred gravy, although beef is certainly acceptable. Duck gravy is served in better restaurants.
- We've decided we like steak fries, about 3/8" on each side, but narrow fries work too.
- If frying, a good vegetable oil or shortening gives better flavor inexpensively. But frying the fries in duck fat works, too, and is best with a duck gravy.