POUTINE RECIPE

Twice fried potatoes with gooey, melted unripened cheese, smothered in hot gravy. Ingredients4 - 5 large red potatoes 8 - 12 oz. cheese curds2 - 4 cups gravy (or 1 - 2 cans)oil for frying, about 4 cupsNotes: Red potatoes work out especially well because they have a low starch content and produce tender fries; though, any type of potato can be used if not available. Store-bought frozen fries can also be used if time isn't a luxury. Thaw frozen potatoes before frying. Ahead of time note: cut potatoes can be soaked in cold water for 24 hours in the refrigerator. Before frying them, drain and dry well in kitchen towels. Any gravy can be used: poutine, hot chicken sandwich, B.B.Q. or even home-made. To turn this into an Italian Poutine, use your favourite pasta meat sauce recipe instead of gravy. Unripened cheese curds are sold in small bags, about 8 - 12 oz. If not available, then use shredded Mozzarella. For a twist, try adding other types of cheese. This is a meal that must be eaten as soon as it has been made. If it's refrigerated and reheated, it just doesn't taste the same. This is a real "comfort food", not diet food. If you love fries, cheese and gravy, then you know what I mean. It's not a "fancy & elegant" meal; however, it's a simple and hearty food that pleases well. MethodStep 1Heat the oil in a fryer at 180'F. or in a medium pot over medium heat. In the meantime, prepare the potatoes and keep an eye on the oil as to not let it overheat, smoke and catch on fire. Step 2Peel, wash and dry the potatoes. Cut them into 2-inch long strips and a little less than 1/2-inch thick; you want short stubby fries, not long thin ones. Fry them in 2 batches, about 7 - 9 minutes, or until they're golden, shaking the basket often to brown them evenly. Transfer them to a pan to cool down and soften: fries should become limp. Repeat with the next batch of potatoes in the same manner. When done, turn off the fryer or remove the pot of oil from burner to cool down. The potatoes can stay like this for about an hour or so; don't refrigerate them. Assembling the Poutine: When you're ready to serve the poutine, start reheating the oil on high heat. Bring the cheese out from the refrigerator to slightly warm up to room temperature, and then reheat the gravy, keeping it at a simmer until needed. Re-fry the cooled potatoes in the hot oil until the edges of the potatoes have browned more than the sides, again shaking the basket often so that the fries brown evenly. The potatoes can darken within a few seconds, which can vary, so keep an eye on things. Transfer them to a large serving platter, individual bowls or ramekins. Top with cheese and then hot gravy. Serve immediately with hotdogs and soft drink of choice. Related: Tips for Cooking, Kitchen, Food & More How to Make Meatballs - Five Great Recipes Tips for Storing Different Type of Food in Refrigerator Easy Beef Bourguignon Recipe Most Used Terms in Recipes, Cooking Books and Menus

Provided by @MakeItYours

Number Of Ingredients 4

• Ingredients