Reviewed: Oct. 8, 2009

THIS is poutine. Ditch the canned gravy and use fresh beef gravy. Soooo gooooooood!!!

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annaLOVESgarlic

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 20, 2009

I'm A purist,the best poutine I ever had was from the 'Patate Frite' Wagons prevalent in so many rural Quebec towns. Use only fresh fries and Canadian white cheddar cheese curds. The sause is optional and was not used in the original version, but if you must, use brown beef gravy. Stroke On A Plate, but delicious!

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Ted

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Reviewed: Jul. 17, 2009

Very easy of course but beware you will get fat!!! Almost 800 calories but of course it is worth it. If someone has another variation of this or adds something else that enhances this recipe let me know and post a comment. Bacon would be a great additive but would like to have something extra.

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tatersalad

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Reviewed: Mar. 6, 2009

I'm rating this 5 stars however the rating is based on my second attempt at making this. It's very good (although we use shredded cheese instead of curds). I would not use canned gravy. The first time I made this was with homemade beef gravy and it was good. The second time we used homemade country gravy and it was even better.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 18, 2008

If I could, I would eat this every day! Fresh squeaky cheddar cheese curds and le sauce Magnifique! If it is available, try le sauce poutine from the grocery store! Yummy!

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Reviewer:

Darren

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Aug. 14, 2008

I love poutine! instead of frying the french fries, I used the ones you bake in the oven. It took awhile for the curds to melt, I might have had bigger ones than requested, but my husband (canadian) said they used shredded mozarella cheese that is easier to spread. I'll try that next time! Other than that, this was very delicious!

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sharon tee

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2008

Poutine Rocks! I have tried every type of poutine and I prefer the ones with gravy. I buy the Berthelet poutine gravy (powder) and make it from there! Cheddar curs are a must!

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BIGS

Cooking Level: Intermediate

Living In: Gatineau, Quebec, Canada

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Reviewed: Jan. 2, 2008

This was good but not the best Ive had. I think it did help making the fries myself rather than frozen though, I'll continue to do that. You've got to use white cheddar curds definatley. The only thing is finding the right kind of gravy! I just havn't found one that compares to one of the (many) Poutine dishes I had in Quebec. If you are ever in St. Hyacinthe, go to the local Hockey rink and eat the poutine there. Made with a brown beef gravy. The best I had my entire visit. I just want that gravy again! I'll keep trying to recreate it.

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Nov. 21, 2007

To all those poutine purists out there, COME ON! It's fries, gravy, and cheese! I mean it's not even really a recipe. That said, this is a pretty good one. Original Quebec poutine is made with white cheddar cheese curds. Although I prefer the beef gravy described here, there is also poutine gravy which I believe is a thinner chicken gravy.

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Darryl

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Reviewed: Oct. 19, 2007

good recipe, although a 'real' poutine, meaning the qubec poutine, is made with cheddar courds and a chicken or veal sauce.

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Dav333

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Reviewed: Aug. 30, 2007

Perfecto. Although, I must say, never replace Cheese Curd with Mozzarella. It's never the same and it's not Poutine, it's more like disco fries. And Poutine, isn't Poo-Teen. It's Poot tseen. :) Albertan!!!

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GradientSean

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Reviewed: Jul. 8, 2007

Congratulations on being one of the closest to the original recipes I've seen so far.. the only difference is, poutine is served with chicken gravy, not beef gravy, but the beef adds a nice change...

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isis

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Reviewed: Jun. 16, 2007

I love poutine. Indeed it is unhealthy. I am a real french fries purist. It HAS TO be fresh ones. Sincerely. A trick to have good french fries tat are crispy outside and smooth inside it to cook them twice. You can make a bunch in advence, cook them half way and then before serving cook them until crispy. I like to use chicken gravy instead of beef.

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veronique

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 13, 2007

Oh so yummy and indulgent. This is full of fat and calories, but worth it once in a while. Thanks for sharing your version.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Mar. 3, 2007

Try varying the gravy (sauce) in poutine. Poulet frit à la Kentucky makes an interesting one, albeit with frozen fries. But the best is the so-called "Italian Poutine", made with tomato-meat "spagetti sauce. For a healthier poutine, use steamed potatoes & low-fat 4% cheese.

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Ricardo B.

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Reviewed: Dec. 14, 2006

This was a delicious and easy (though thoroughly unhealthy!) side dish. I'd have given it 5 stars, but I didn't cook my fries long enough and they were a bit soggy, but that's my fault and not the recipe's. To cut down on the work and prep time, I used frozen pre-cut fries rather than cut my own, and it all came together in a snap.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Nov. 19, 2006

If you've never tried ( or even heard of) poutine before. TRY THIS RECIPE. I live in Quebec and eat this very very often. So much that I get made fun of. I make it at home with frozen french fries but after trying it with homemade ones, I'll probably continue this way.

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MaryG

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Reviewed: Oct. 23, 2006

Definately a favourite of mine and just how I do it..I'm from Canada myself and now that I live in NY finding poutine in restaurants etc is unheard of LOL they look at me like I'm crazy (same reaction I get when i eat french fries with mayo ;) ) In any case..you can make this with frozen fries too though obviously its not nearly as good...a note on making homeade fries...be sure you dont deep fry too hot or for too short of a time either or they wont be cooked through...You can use mozza or cheddar grated or cubed but white curds is THE WAY to go if you can and if you can make a homeade beef gravy then even better! If you've never had poutine before...TRY THIS recipe....yummy stuff! and yes unhealthy and addictive LOL

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RavenJ

Cooking Level: Expert

Home Town: Niagara Falls, Ontario, Canada

Living In: Rochester, New York, USA

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Reviewed: Aug. 15, 2006

I love poutine.. being Canadian, and having grown up with it and all. If you're in Canada you can get canned and packaged "poutine gravy". It tastes different than beef gravy and actually makes it "real" poutine. And cubed cheddar cheese is great and all, but you really do need to use cheese curds.

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