Fries, Gravy and Cheese? Duh.
I'll be honest with you. I'd never experienced this whole POUTINE business until now. I didn't even know how to pronounce it. Poo-tin? Pew-tine? Poo-teen? Ploo-pleen?
But then I did some research and discovered it was French fries, cheese curds and brown gravy, and I 'bout dahed.
And then all that goes on top of a brat? Honey child, please.
Needless to say, my face and mouth and tongue and belly were happy to thoroughly discover what POUTINE was. Big time. Big poutine time.
start with some French fry prep. Slice a couple of russet potatoes into thin strips and let them sit in a bowl of cold water for 15 to 20 minutes. This will help them crisp up better in the oven because of something about starches. Don't ask me science stuff.
Get them NICE AND DRY with paper towels, then arrange them in a single layer on a baking sheet. Drizzle with a little oil and sprinkle with some salt and peppa.
While the fries turn into magic sticks, get your brats nice and browned in a sauté pan. Done.
Also, heat up your gravy. I didn't make homemade gravy because I'm pregnant and tired. But you totally should! I found the jarred stuff to be jerrrrrst fawwwwn.
Oh check out our fries!
And then you layer. Toast up some good whole grain baguettes, and top with the brats, french fries, cheese curds (I went with white cheddar because the curd fairies sprinkled something on my head and I just had to), and the gravy! And scallions. Oh man.
I know it's ridiculous, but trust me. You've GAWT to poutine soon.
So it's poooo-teeeeeen, right? For more musings, visit her blog Bev Cooks and her Tablespoon profile.