Crispy Fries topped with torn Babybel Cheese and a Brown Poutine Gravy or St Huberts Style Poutine Sauce ladled over top. Add some meat to turn it into a meal. Cover the Plate as soon as you ladle the gravy over to soften the Cheese even more. Garnish it with Parsley & Aleppo.
Servings: 2 Poutines
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.