Poutine
Poutine transforms humble potatoes into something urgent and alive the moment hot gravy hits warm cheese curds. This Quebec classic hinges on timing: the curds must be fresh enough to squeak between your teeth, then partially melt into the gravy without dissolving entirely. The interplay between crispy fries, molten cheese, and savory gravy reveals why this dish has become Canadian identity on a plate.
Instructions
Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
Warm gravy in saucepan or microwave.
Place the fries into the hot oil, and cook until light brown, about 5 minutes.
Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them.
Ladle gravy over the fries and cheese, and serve immediately..
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