Robyn Recipe ∘ Fenelon Poutine

Courtesy of us old-time students from Fenelon Falls - this is how I ate poutine almost every day in my high school days (oh, the memories!). People say real poutine must have mozzarella cheese curds - I emphatically disagree! In every restaurant I've been to in Ontario, they use shredded cheese. If you're like me and prefer the English-Canadian version (non-cheese curds) and want to try something different, try this!

Ingredients

• 3 potatoes, cut into fries
• 1 quart vegetable oil for frying
• ½ cup beef gravy, or as needed
• ½ cup shredded mozzarella cheese, or to taste
• 2 tablespoons mayonnaise, or to taste
• 1 tablespoon ketchup, or to taste
• ½ cup shredded lettuce
• salt and ground black pepper to taste

Cooking Directions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry potatoes in batches in the hot oil until tender and golden brown, about 5 minutes. Remove to drain on a plate lined with paper towels.
2. Heat gravy in a small saucepan over medium heat until heated through, about 5 minutes.
3. Spread a layer of fries into two bowls, sprinkle with cheese and add a small amount of gravy; repeat these layers once. Squirt each serving with 1 tablespoon mayonnaise and 1 1/2 teaspoons ketchup. Sprinkle each bowl with half the lettuce; season with salt and pepper.

Nutrition Facts

• calories868.3
• carbohydrateContent63 g
• cholesterolContent24.7 mg
• fatContent63.6 g
• fiberContent7.5 g
• proteinContent15 g
• saturatedFatContent11.1 g
• sodiumContent746.8 mg
• sugarContent4.9 g