fenelon-poutine

Fenelon Poutine

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  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Robyn
Recipe by  Robyn

“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!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 868 cal
  • 43%
  • Fat
  • 63.6 g
  • 98%
  • Carbs
  • 63 g
  • 20%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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French Fried Potatoes

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Poutine Style Scalloped Potatoes