Poutine is only as good as its three components—fries, cheese curds, and brown gravy. Getting all of them just right can take time, including making your own stock, from-scratch fries, and homemade cheese curds. For a much quicker, yet still incredibly delicious, version, take our lead by making gravy with doctored store-bought stock and one of several fries and cheese options.
'poutine' on Serious Eats
A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.
There's a lot to love about poutine, the Canadian dish of brown gravy- and cheese curd-topped fries. But it's not exactly a good finger food at a party, unless you like the idea of dozens of gravy-coated fingers being wiped on the couch. Well, we'd like to introduce the solution to that problem: the Poutine Popper.
What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.
[Photographs: Elizabeth Barbone] The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well: Prepare fries up to final frying stage. Prepare gravy. Keep warm over low heat. Be sure to whisk...
Shopping List 3 large russet potatoes (about 1 3/4 pounds) - $1.78 16 ounces beef/chicken/vegetable stock - $1.59 4 ounces Gruyère cheese - $3.95 2 heads garlic - $0.70 Pantry items: Flour, butter, olive oil Total cost: $8.02 When...