Poutine is a staple of French-Canadian cuisine. It’s simple but extremely tasty.
A few years ago, I went with my sister and my niece to a concert put on by Ron Cahute and Jane Lapko, the creators of these educational French songs. They performed their Poutine song, which goes like this:
Poutine, let’s start with the french fries,
Poutine, add the cheese and the gravy!
Poutine is my favourite thing,
It’s fries with an attitude!
Poutine is easy to make at home. You can use cheese curds or (if you don’t mind the wrath of poutine traditionalists) any cheese you like. I like a blend of mozzarella and old cheddar. I make my own gravy (with gluten-free beef broth and potato starch) and I bake my french fries until they are extra crispy.
To make it, you just need to make or reheat some gravy, prepare your chosen cheese and bake some fries. Then, all you do is layer your cheese curds or grated cheese on top of the fries and ladle gravy on top. Et voilà! The heat from the fries and gravy will melt the cheese, creating an ooey-gooey, delicious mess, all ready for you to dig in. Miam miam!
Poutine is a Québécois dish that combines french fries, cheese and gravy.