Olympic Poutine

My oldest and dearest friend from our days growing up in Montreal, Roberta, now lives in Florida. Her eldest daughter Whitney wrote and asked for some advice on making poutine. Here are her results.
I did two batches of fries: one thick cut to make a more traditional looking poutine and then one waffle fry batch for fun.


The mozzarella worked out fine in the absence of cheese curds south of the Mason-Dixon Line. I took your advice to break it into chucks rather than grate it. Here's an action shot of Tim, my poutine partner-in-crime, curdifying the mozzarella.


And good news, the gravy was groovy. I made it from the drippings of the chicken I roasted earlier in the week. It was a little on the thin side, but very tasty with flavors from the veggies that roasted along with the chicken (carrots, onions, fennel, garlic).


Per your suggestion, I layered fries, cheese, gravy, fries, cheese, gravy to achieve the toasty, melty, but non-soupy dish of delish you described.


We cracked open a couple of Labatts, sat back to watch the Olympic Opening Ceremonies in Vancouver, and dug into the poutine.


It doesn't get more Canadian than that in Tallahassee, Florida. Cheers, eh?


Thank you for your expert guidance through my first attempt at making poutine! That's some yummy stuff you guys cooked up over there.

Great job, Whitney. I think you deserve the gold medal in poutine making. Thanks for sharing!