Video Recipes – DIY's – Island Life – Travel – Natural Living – Minimalism

Poutine Gravy Cheese Fries {Baked}


One of the yummiest memories I brought back with me from my road trip to Canada were these oh-so-crispy potato planks dripping in a mess of gravy and cheese.  Me and my bestie seated ourselves in some obscure hole-in-the-wall dive and literally dove head first into a colossal basket, a remarkable feat considering we’d just polished off a crazy assortment of street food to pleasure us as we soaked in the sights of Toronto.

Now, I could claim that the reason I bake these is for health (but I cannot tell a lie).  I just find that baking them is much easier and it’s a “set it and forget it” routine that yields fries just as crispy as a fryer would but minus the grease perfumed hair and clothes.  The trick to achieving a crusty exterior is to first, rinse and soak your cut fries in cold water for about 15-2o minutes.  Secondly, you want to make sure you thoroughly pat them dry.

5.0 from 8 reviews

Poutine Gravy Cheese Fries {Baked}
Prep time

Cook time

Total time


Serves: 2 Servings

  • 2 large russet potatoes (or more)
  • Peanut/Canola Oil
  • Salt/pepper
  • 2 tb unsalted butter or bacon grease
  • 2 tb all purpose, unbleached flour
  • 2 cups warm broth
  • Salt/pepper
  • Optional: 1 tb of heavy cream, cognac/brandy, garlic/herbs

    1. Cut your scrubbed potatoes into ½” planks.
    2. Rinse and submerge them into a bowl of cold water for about 15-20 minutes.
    3. Drain and pat dry thoroughly.
    4. Toss with oil/aromatics and bake at 450 for about 30 minutes, turning occasionally.
    5. For the gravy, melt your butter/grease and sprinkle in your flour.
    6. Whisk/stir for about 2 minutes.
    7. Slowly add in your broth and continue whisking. Cook for 3-5 minute until thickened and season.


    Your Squishy Monster ^.~

    , , , , , , , , , , , ,

    68 thoughts on “Poutine Gravy Cheese Fries {Baked}

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: