Description
This poutine is a cheater not only because of the gravy but also the cheese. I didn’t bother to look for cheese curds and used mozzarella instead. And you know what, it didn’t really matter because it tasted insanely good. Somehow the spices and thyme in the fries went really well with the gravy and cheese. I would says this is a new poutine invention.
Ingredients
- 6 whole Medium Sized Russet Potatoes, Peeled, Washed And Dried
- ¼ cups Olive Oil
- 1 Tablespoon Fresh Thyme Leaves
- 1 teaspoon Smoked Paprika
- 1 teaspoon Each, Salt And Pepper
- 1 package Gluten-Free Brown Gravy Mix, I Used Club House Brand, 25 G Package
- 1 cup Tap Water
- 1 cup Small Mozzarella Cubes
Preparation
Preheat oven to 400 F.
Cut the potatoes into thin chips. Put them in a large bowl, drizzle the oil over them and toss them in the oil. Sprinkle with thyme and smoked paprika. Season with salt and pepper. Toss again to make sure the chips are well seasoned.
Lay the chips on a rimmed baking sheet in a single layer. Bake for 40 to 45 minutes.
In a small microwave safe bowl mix gravy mix with water and microwave on high for 3 to 4 minutes until it thickens. Stir the mixture at 1 minute intervals.
When done remove pan from oven. Place chips on a big serving plate or evenly into 4 bowls, sprinkle the cheese cubes over them, ladle the hot gravy over the fried and cheese. Serve immediately.
