Enjoy a Babybel Poutine with Crispy Fries topped with torn Babybel Cheese and a St Huberts Style or Brown Poutine Gravy poured over top. That Babybel Cheese on a Poutine is something else! If you’ve never tried, you must. If you want a good stretch where the Cheese goes all Stringy. Cover the plate immediately after the Hot Gravy is ladled over to trap the excess heat in and soften the Cheese even more. Just a minute or so.
This dish can also go from a Lunch, side dish or snack to a Main Course with the addition of some meat. Add some Shredded Chicken Quarters, diced Chicken Breast or some Rotisserie Chicken for a Rotisserie Chicken Poutine. Maybe some Sausages or Hot Dogs, or Thinly Sliced Beef or Pork.
Fries
The Fries can be Deep Fried or Air Fried. Weigh out 1 lb of Frozen Fries and cook them however you prefer. About 1/2 a lb of Fries per person. Season them with about 1/2 tsp of Sea Salt per 1 lb of Fries, either after cooking when deep frying or before cooking for Air Frying.
Air Fryer Fries
1 lb of Store Bought Frozen Fries. These take about 25–30 minutes to Air Fry with frequent tossing.
Deep Fried Fries
While this one is made with Homemade French Fries. Store Bought French Fries can be used and deep fried the same way.
Salt & Pepper Blend
You can also season the Fries with this Salt & Pepper Blend, using about 1/2 tsp – 3/4 tsp per 1 lb of Fries.
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Poutine Gravy
Check out my recipe for Poutine Gravy. There are two main types. The first one is a St Huberts Style Poutine Sauce and the second one is a Brown Poutine Gravy.
With the St Huberts Poutine Sauce, everything goes into a pot to bring to a boil and thicken. The Brown Poutine Sauce is first started with a Roux and cooked until brown. Then all the remaining ingredients go in to bring to a boil and thicken. Both of them are really good and can be prepared at the same time as the Fries.
Use about 1/2 C of Poutine Gravy per Plate.
Brown Poutine Gravy
For this recipe, I used the Brown Poutine Gravy with the addition of 1/4 tsp Black Pepper & MSG for some Heat & Umami. Instead of 3 Maggi Beef Bouillon Cubes, I added 2 Tbl of Knorr Beef Powder. Which resulted in a light brown sauce instead of a dark brown sauce. Maggi Beef Bouillon cubes will give you that darker color.
Babybel Cheese
While traditional Poutine is made with Fresh Cheese Curds, torn Babybel Cheese is absolutely Amazing with Poutine. If you already Love Babybel Cheese, you’re really going to love these on a Poutine.
Babybel Cheese
Use about 2–3 Babybel per plate or more. The small packs have 6 in them and the larger packs have 12.
Torn Babybel Cheese
Tear each Babybel Cheese in half and then each half into 3–4 pieces. Place them in a bowl and allow them to come to room temp. Keep them covered to prevent them from drying out.
Plate the Fries, top with Babybel Cheese and pour that Poutine Gravy over top to enjoy a Babybel Poutine. Optionally, garnish with some Parsley & Aleppo.
Equipment
- 1 Air Fryer or Deep Fryer
- 1 Digital Scale
- 1 Steel Bowl
- 1 Saucepot & Ladle
- 1 Bowl with cover for the Babybel Cheese
Ingredients
- 1 lb French Fries - Deep Fried or Air Fried
- 4-6 Babybel Cheese
- 1 C Poutine Gravy - Either brown Poutine sauce or St Huberts
Instructions
- Unwrap the Babybel Cheese and tear in half. Then tear each half into 3–4 pieces. Place into a bowl and cover, so they don't dry out and place on the counter, so they come to room temp when they're ready to go on the Poutine.
- Weigh out 1 lb of Fries. Prepare the Poutine Gravy/Sauce while you Air Fry or Deep Fry the Fries.
- Plate the Fries and top with torn Babybel Cheese (12 pieces or more) per plate. Ladle 1/2 C of Poutine Sauce over top targeting the Chunks of Cheese, so the heat from the Poutine Sauce can start melting them. Optionally garnish with Parsley & Aleppo.Serve right away or cover the Poutine as soon as the Gravy goes on to soften the Cheese a bit more. About 1 minute and then serve.