Poutine French Fries With Gravy And Cheese Recipes

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POUTINE



Poutine image

The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 4

4 cups frozen french-fried potatoes
1 envelope brown gravy mix
1/4 teaspoon pepper
1/2 cup white cheddar cheese curds or cubed white cheddar cheese

Steps:

  • Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

POUTINE (FRIES AND GRAVY)



Poutine (Fries and Gravy) image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd

Steps:

  • In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

POUTINE (FRENCH FRIES WITH GRAVY AND CHEESE)



Poutine (French Fries With Gravy and Cheese) image

Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.

Categories     Beef     Cheese     Onion     Potato     Side     Bake     Fry     Super Bowl     Fall     Winter     Poker/Game Night     Thyme     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 side-dish or snack servings

Number Of Ingredients 14

4 large russet (baking) potatoes
8 cups vegetable oil
3 tablespoons minced shallot
2 (3-inch) sprigs fresh thyme
1 tablespoon unsalted butter
1/2 cup dry red wine
1 tablespoon water
3/4 teaspoon cornstarch
1 cup beef or veal demi-glace
1 teaspoon coarsely cracked black pepper
1/2 teaspoon salt
1/2 tablespoon unsalted butter
5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)
2 tablespoons fresh chives, finely chopped

Steps:

  • Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
  • Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
  • Put oven rack in middle position and preheat oven to 200°F.
  • Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
  • Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
  • Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.
  • Stir chives into sauce and drizzle over fries. Serve immediately.

REAL POUTINE



Real Poutine image

An indulgence of fries, gravy and cheese. A Canadian specialty!

Provided by NIKKIJM

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds

Steps:

  • Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
  • Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
  • Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

Nutrition Facts : Calories 707.6 calories, Carbohydrate 51 g, Cholesterol 78.2 mg, Fat 46.3 g, Fiber 5.9 g, Protein 23.8 g, SaturatedFat 18 g, Sodium 772.9 mg, Sugar 3.6 g

POUTINE (FRENCH FRIES WITH GRAVY & CHEESE CURDS) RECIPE - (4.4/5)



Poutine (French Fries with Gravy & Cheese Curds) Recipe - (4.4/5) image

Provided by markemilw

Number Of Ingredients 13

4 pounds russet potatoes, skin-on, washed and dried
4 tablespoons unsalted butter
1/4 cup flour
1 shallot, minced
1 clove garlic, minced
4 cups beef stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 cups cheddar cheese curds

Steps:

  • Cut potatoes into lengths of about ¼" x ¼" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours. Meanwhile, heat butter in a 2-quart saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm. Pour oil to a depth of 3" in a 6-quart Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

CHEESE POTATOES (POUTINE PRECURSER)



Cheese Potatoes (Poutine Precurser) image

As a Canadian I adore poutine, our French fries smothered in curd cheese and gravy. I always wondered where it came from, and I suspect this French recipe from Laura Calder's French food at Home (FNC)is part of its historic roots. Wonderful dish, double or triple as you wish.

Provided by MarraMamba

Categories     Lunch/Snacks

Time 45m

Yield 1-2 serving(s)

Number Of Ingredients 9

5 slices bacon
1 tablespoon butter
1 onion, chopped
2 garlic cloves, chopped
1 dash balsamic vinegar (optional)
1 tablespoon olive oil
3 waxy potatoes, peeled and diced
1 cup gruyere (or other hard, white cheese) or 1 cup comte cheese (or other hard, white cheese)
salt and pepper

Steps:

  • Fry the bacon and remove to paper towel to drain.
  • Pour all but a tablespoon of the fat from the pan and add the butter to get hot.
  • Fry the onion until soft and golden, adding the garlic for a minute or two at the end.
  • Deglaze with a splash of balsamic vinegar, if you like. Remove all to a plate.
  • Add the oil to the pan to get hot.
  • Cook the potatoes, seasoned with salt and pepper, until soft inside when pierced with a fork, and very crisp and golden on the outside. This will take a good 20 minutes, without stirring too much or they won't get brown.
  • Return the onion, garlic, and bacon to the pan.
  • Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute.
  • Serve with mixed salad greens.

Nutrition Facts : Calories 1733.4, Fat 111.7, SaturatedFat 46.8, Cholesterol 226.4, Sodium 1431.7, Carbohydrate 125.9, Fiber 15.7, Sugar 10.2, Protein 59.8

REAL CANADIAN POUTINE



Real Canadian Poutine image

Poutine originated from rural Québec province in the 1950s. I would say poutine is not second to any other food in Canada. I order poutine when I go to diners, but I also buy fresh cheese curd to make my own at home. Homemade gravy is really easy and quick to make. The only rule I don't follow for authentic poutine is that I don't fry my French fries; I bake them in the oven. Be careful. This is very addictive!

Provided by Colleen

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 (14 ounce) package frozen French fries
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups beef broth
salt and ground black pepper to taste
1 ½ cups cheese curds

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Spread fries in a single layer over prepared baking sheet.
  • Bake in the preheated oven until light brown, about 15 minutes.
  • Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.
  • Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.

Nutrition Facts : Calories 426.7 calories, Carbohydrate 29.5 g, Cholesterol 67.2 mg, Fat 27.2 g, Fiber 2.2 g, Protein 16.5 g, SaturatedFat 15.2 g, Sodium 710.7 mg, Sugar 1.6 g

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