Poutine is traditional Québécois fare. Leave it to the citizens of Québec to come up with a single word that means French fries smothered in cheese and gravy. I love it.


After crafting up many variations, I’ve found that I most enjoy Follow Your Heart brand mozzarella cheese for this dish and Frontier brand organic vegetarian [vegan] beef flavored gravy mix from my local store’s bulk section. In fact, it’s the only thing I currently purchase FYH cheese for. While I’m at it, I most often use Alexia’s organic Oven Crinkles Salt & Pepper for the French fries. This combination works great – every time!




  • 16 ounces frozen French fries
  • 2 cups brown gravy
  • 6 ounces vegan mozzarella block cheese cut in 1/4-inch cubes


  • Preheat oven to prepare French fries. Resume the rest of the recipe, however when the oven is preheated, add the fries and cook according to the package instructions.
  • Prepare a double boiler (I use a steel mixing bowl sitting on top of a saucepan that is partially filled with water). Add half the cubed cheese to the double boiler, and stir occasionally to melt (this may take about 10-15 minutes).
  • After starting the cheese, begin preparation of the gravy in a small saucepan.
  • When the first half of the cheese is nearly melted, add the remaining half of cubed cheese pieces and continue to cook to heat the cheese. The Follow Your Heart brand cheese takes a while to melt, and the result should be some melted cheese and some cheese “curds.”
  • Assemble poutine by placing fries in serving bowls. Then pour on the cheese, and add hot gravy to each dish. Serve immediately, piping hot.



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  1. jessy Avatar

    i’ve never had poutine before, although i’ve heard wonderful things about it. yours looks especially tasty & seems easy enough to make, too. so awesome!

  2. Andy Dufresne Avatar

    Despite having visited Quebec once a year my entire life, I’ve never had Poutine. This looks good.

    FYH is my favorite cheeze, but I’ve also found I only like it when melted stovetop, with nooch and unsweetened soymilk added. I top chimi changas with it, mix it in with noodles for mac and cheese, etc.

    I’m going to have to give poutine a go sometime soon.

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