Thanksgiving left us here in the stew with a batch of homemade turkey gravy about the size of small lake. Even after multiple leftover dinners there remained a surprisingly large pond of the stuff still in the fridge. This year’s gravy was perhaps the best we had ever made – though I probably say that every year – so I didn’t want it to go to waste.
Now Poutine is a French Canadian creature that marries french fries and cheese curds then smothers the newlyweds in brown gravy. Since we still had all that gravy the wedding was on.
Poutine loosely translated means “a fine mess” which you’ll find, if you make it, is quite the appropriate moniker for this recipe.
Authentic Poutine uses large fresh (squeaky) cheese curds which is not always easy to find outside of that region so we had to sub a block of (no squeak) mozzarella cheese in for the curds – but at least we had the leftover turkey gravy ready to go and a nice big bag of frozen Nathan’s crinkle cut fries.
Poutine is an excellent bar food when the cocktail or beer munchies kick in or it can be served as a side dish for just about anything. But beware… this is a very filling concoction that can easily hold its own as a main course.
A couple of notes on ingredients:
We think crinkle cut fries work the best to pick up all that gravy but any variety will do.
Do not use fresh mozzarella for this. It will melt too soon leaving you with a mess without the fine. Use the firm block mozzarella – whole milk – found in the refrigerated section of the supermarket.
Need This
1 – 28 ounce package frozen french fries (any variety)
1 – 16 ounce block of mozzarella cheese (not fresh mooz) – store brand is fine
Brown gravy (homemade or store bought) Beef, Turkey, Mushroom – any kind will work
Salt
Ground black pepper
Cayenne pepper (optional)
Do this
Keep the mozzarella cold in the fridge until needed.
Heat your oven to 425 F
On the stove top heat your gravy until just bubbling then cover and lower the heat to keep it warm. Stir occasionally.
When the oven is heated get out a baking pan, give it a little spritz of non-stick cooking spray, then dump the frozen french fries onto the pan. Spread them out so that they all cook evenly. Put the fries in the oven – middle rack – and bake according to the package instructions or until they are golden brown but not over done.
When the fries are almost done get your mooz out of the fridge. Slice it up into thick matchsticks about half the length of your pinky finger.
Remove the fries from the oven and zotz a little salt over them.
Best to serve this in shallow bowls if you have them.
Put the fries in first followed by some mooz sticks. Toss it gently then douse it down good with the hot brown gravy. Sprinkle with black pepper to taste and dust it with a little cayenne if desired.
Serve immediately.
Serves 4. My cost approx $ 6.78 total about $ 1.70 per serving.