Poutine is a Canadian Cheese Fry with gravy, eh. It was told to me that Canadian's pay taxes in beaver pelts, not sure if that is true, but here is the basic run down of the poutine. Fresh cheese curds are an absolute necessity for this dish. If you can not find a local dairy farm, or they do not have cheese curds at the local market, make something else. French Fries, Cheese Curds, Gravy, Cheese Curds, Oven. Playing around with the basic premise of the poutine, we made some Poutine Potato Boats. Below.
Bake Idaho potatoes in the oven until done, depending on size, usually 1.5 hours at 350F is sufficient. Remove the tubers (potatoes), and let cool. Slice the potatoes in half lengthwise, season with salt and pepper. Place the cheese curds on top, keeping in mind as they melt it will spread laterally across the potato. Drizzle a little gravy on top. In this case, we had some fatty pork stock which made the cheese sizzle, for dizzle. Place in a broiler until the cheese becomes brown but not burnt. Drizzle some more stock, for shizzle. Serve with gravy, and enjoy...eh!
Bake Idaho potatoes in the oven until done, depending on size, usually 1.5 hours at 350F is sufficient. Remove the tubers (potatoes), and let cool. Slice the potatoes in half lengthwise, season with salt and pepper. Place the cheese curds on top, keeping in mind as they melt it will spread laterally across the potato. Drizzle a little gravy on top. In this case, we had some fatty pork stock which made the cheese sizzle, for dizzle. Place in a broiler until the cheese becomes brown but not burnt. Drizzle some more stock, for shizzle. Serve with gravy, and enjoy...eh!
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