Michigan Potato Poutine
Poutine is a dish that includes french fries and cheese curds topped with brown gravy. It originated in the Canadian province of Quebec and emerged in the late 1950s in the Centre-du-Québec area. It has long been associated with Quebec cuisine
- 28 oz. Frozen French Fries, OR a Batch of Homemade Fries
- 6 oz. Cheese Curds Can Sub 6 oz. Whole Milk, Low Moisture Mozzarella Cheese, Cut Into Bite-Sized Pieces.
- 1 Packet Gravy Mix
- 1 Packet Pravy Mix
- Fresh Thyme To Garnish (optional)
- See here on how to make homemade French fries.
- For frozen fries: If baking, bake the fries according to package instructions.
- For frying, heat the oil to 300 degrees in a deep fryer or Dutch oven. You don’t want the fries to boil rapidly, but to lightly bubble just to cook them through.
- TIP: Using a candy/deep frying thermometer makes it easy to tell when the oil is ready.
- Add the fries to the oil in batches, you don’t want to overcrowd them. Fry for about 5 minutes, then place them on a paper towel lined plate.
- Repeat until all fries have been fried once.
- Increase heat to 400 degrees and fry in batches a second time, until they are a light golden brown.
- Preheat the oven to 350 degrees.
- Line the fries on a baking sheet and sprinkle the cheese on top.
- Bake for 10-15 minutes, until the cheese is just melted but not browned. You want them to retain their shape and color.
- Prepare the gravy according to package instructions and drizzle it over the baking sheet of fries and cheese.
- Use a spatula to remove and serve! Garnish with fresh thyme if desired!