Poutine

Proper French-Canadian poutine uses cheese curds not cheese. The poutine vendors put the fries in a dish first, then the curds and then pour on the hot gravy. This melts the curds.

My kids love gravy on their french fries. The directions didn't say anything about using already cooked French fries or uncooked. I assumed by the cooking time they were already cooked. I have to say I never thought I would of thought to put cheese with gravy but what a combination. Thanks for posting.

It really requires cheese curd..not mozza. Oh, I see the next poster mentioned this too. Sorry.

I grew up in Quebec...and, to this day, when I go back for my by-yearly visit, we search out for the best restaurants serving Poutin and each place that I have gone to did not serve it with mozzarella cheese. Poutin, if made properly should be made a full bodied beef gravy, french fries cooked on the "well done" side (my own preference!!) and with cheese curds. The technique is to eat them fast, or the fries get soggy from the gravy!!! One thing that I will agree with Elly in Canada is that Poutin is definately artery clogging...but to have the "real thing" is beyond good. The smell, the taste.....devine!!!

I, too, have been making it this way for yrs. and probally will not change...simple but good.