Yesssss. HOMEMADE POUTINE GRAVY. If you have not yet had this Canadian dish, it is fries, gravy, and cheese curds . . . aka heaven on a plate. Crispy hot fries, a thick-but-not-too-thick beef and chicken gravy, and squeaky cheese curds.
Cheese Curds, you guys!!!
One of my best friends in law school (and officiant at our wedding!) is from Ontario. I had neither heard of nor had poutine before he introduced me to it. But how could you go wrong with those ingredients??? Of course, having homemade french fries and fresh stock yields the very best results, but with this recipe, you can fake it with frozen french fries and a home-seasoned broth. (When the poutine cravings hit, I don’t have time to boil up some beef bones or pull out the deep fryer.) This recipe is perfect for making the quick and easy version taste every bit as good as the more complex version.
I was able to find Wisconsin cheese curds at the cheese counter in my local King Soopers. You can even order them through Amazon.com’s new food pantry. If you can’t find cheese curds, the best substitution is probably full fat mozzarella (not the fresh mozzarella) — not quite the same, but c’mon. It’s cheese on homemade poutine gravy on fries.
It will be incredible no matter what.
When you make the broth, I HIGHLY recommend following the recipe’s ratio of beef to chicken broth. While it may be inconvenient to have to buy both kinds of broth, the mix makes it a little more authentic poutine gravy-ish.
After I’ve cooked the fries, I just like to pile them into my cast iron skillet or even leave them in the sheet pan. It is easy to just set on the coffee table with a bunch of forks. Approximately 30 seconds after I took the last photo for this post, David and I tucked in. I might have rushed the photo shoot, as you can probably tell, simply because I could not wait to dig into the pile of homemade poutine gravy and squeaky cheese curds . . .
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