Fried Cheddar Cheese Curd POUTINE with mushroom gravy

Fried Cheddar Cheese Curd POUTINE with mushroom gravy


The Canadians created this delicious dish consisting of French fries, cheese curds and gravy.  There are many variations and here’s our spin on it using Farm Rich breaded cheddar cheese curds.  Crunchy exterior and creamy soft inside.  YUM! 

2 russet potatoes

3 qts. peanut oil

1/2 bag of Farm Rich breaded cheddar cheese curds

2 tbsp flour

2 tbsp butter

1 cup water

1 tbsp mushroom bouillon

Malt vinegar.  Few dashes.  Don’t worry, you can use red wine vinegar or even a squeeze of lemon juice if you don’t have malt.

3 rosemary stems for garnish and for flavoring frying oil

lemon zest

French Fry prep

peel potatoes and then cut into desired french fry size.  drop them in cold water and let sit for at least 5 minutes.  The longer the better.  This extracts the starch.  Strain, then dry on kitchen towels.

To make the gravy. 

Traditionally, a poutine gravy would use beef, or veal stock or you can even combine beef with chicken stock.  In this recipe, we’re using a mushroom bouillon so all you vegetarian out there can experience the love in this dish. 

Start with a  roux.  in a pan on medium heat, mix the butter and flour and stir until combined.  Slowly add the water and mushroom bouillon.  Keep stirring until it is smooth and slightly thickens up.  For “Poutine”, it’s best to have a thinner gravy.  this shouldn’t take long.  6-7 minutes.  Take off the heat and put aside.

If you have a deep fryer, I always suggest using it outdoors, since the fry smell can waft through the house for a couple days.  But maybe you like that?  If you don’t have a deep fryer, use a pot or sauce pan, turn on the fan and crack a window.  Oh, and you’ll need a read thermometer.  Back to the deep fryer…  We’re doing two separate “fry” deals with the fries.  First round, heat the oil to 355 F.  Don’t overcrowd the fries either.  So do it in batches.  This is a good time to try flavoring up your oil.  Drop a stem of rosemary with the fries.  Why not?  Fry each round for 3 minutes then place fries on a wire rack over a baking sheet.  Once you’ve done the first round, turn up the heat to 375 F.  Same routine.  In batches, for 3 minutes.  You can lightly season the fries with salt once they come out.  It’s good idea to keep the finished fries in a 200 degree F oven to keep warm.

Now for the breaded cheddar cheese curds.  The back of the box has instructions for either, conventional oven, toaster oven or home fryer.  We chose home fryer.  350 F, fry half the bag for 3 minutes.  Voila!  These cheese curds are bursting with cheesy goodness! 

With most “poutine” recipes, you would need to melt the cheese over the fries in the oven.  Not this recipe.  Everything is already hot. 


Stack the fries on a plate with the Farm Rich breaded cheddar cheese curds over and around the fries, the drizzle the mushroom gravy over the top.  A little sprinkle of fried rosemary pieces are a nice addition too.  Sprinkle of salt and a generous zest of lemon. 

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