"Courtesy of us old-time students from Fenelon Falls - this is how I ate poutine almost every day in my high school days (oh, the memories!). People say real poutine must have mozzarella cheese curds - I emphatically disagree! In every restaurant I've been to in Ontario, they use shredded cheese. If you're like me and prefer the English-Canadian version (non-cheese curds) and want to try something different, try this!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry potatoes in batches in the hot oil until tender and golden brown, about 5 minutes. Remove to drain on a plate lined with paper towels.
Heat gravy in a small saucepan over medium heat until heated through, about 5 minutes.
Spread a layer of fries into two bowls, sprinkle with cheese and add a small amount of gravy; repeat these layers once. Squirt each serving with 1 tablespoon mayonnaise and 1 1/2 teaspoons ketchup. Sprinkle each bowl with half the lettuce; season with salt and pepper.
Of course you can just make it with the fries, cheese and gravy, but anyone could figure that out! This is what my friends and I used to call Big Mac poutine! Prep time really just depends on whether you make the ingredients or buy them from the store. I prefer frozen fries for this mixture and fresh gravy is always better.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.