Servings
4
Total Cook Time
40MIN
Ingredients
Fries (Base):
- 2 lb russet potatoes (or frozen fries for shortcut)
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
Cheese Curds (Topping):
2 cups Cache Valley Creamery cheese curds (Cheddar, Cajun, or Garlic—your pick)
Creamy Gravy:
- 4 tbsp Cache Valley Creamery salted butter
- 1⁄4 cup all-purpose flour
- 2 cups of chicken stock
- 1⁄2 cup Meadow Gold homestyle heavy cream
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 1⁄2 tsp smoked paprika (optional, especially if pairing with Cajun curds)
- Salt & pepper to taste
Steps
Set Cache Valley Creamery Curds on the counter until they get to room temperature for best flavor, texture and melt!
- Step 1: Make the Fries
1. Prep potatoes: Wash, peel (optional), and cut into 1⁄2-inch thick fries.
2. Soak: Place in cold water for 30 minutes to remove starch. Drain and pat dry.
3. Air fry: Toss with oil, salt, and pepper. Spread evenly in the air fryer basket.
4. Cook at 380°F for 18–22 minutes, shaking halfway, until golden and crispy.
(Shortcut: Cook frozen fries according to air fryer instructions.) - Step 2: Make the Gravy
1. In a saucepan over medium heat, melt butter.
2. Whisk in flour to form a roux; cook 2–3 minutes until golden.
3. Slowly whisk in chicken stock until smooth.
4. Stir in heavy cream, garlic powder, onion powder, and paprika.
5. Simmer 5–7 minutes until thickened. Season to taste with salt and pepper. - Step 3: Pile on the Poutine
1. Pile hot fries on a serving platter.
2. Scatter cheese curds generously over fries.
3. Pour hot gravy over everything so the curds just start to melt.
4. Serve immediately with forks (or just dive in).
Notes
Optional Upgrades
● Add crispy bacon, green onions, or jalapeños for extra flavor.
● Use Cajun curds + smoked paprika for a spiced-up version.
● Swap in garlic curds + roasted garlic in the gravy for a garlicky punch.
● Add fresh thyme or rosemary to the gravy to make the dish more fresh and hearty.
Author Bio
Jamie Burns
Jamie Burns is the Food and Beverage Director for LUX Catering and Events. He also just accepted another new position of Brand Ambassador for Cache Valley Creamery located in Logan, UT. He is very excited about the new Brand Ambassador role as he now gets to share his love of food and cheese with everyone. Coming from Wisconsin (the cheese state) where they literally wear blocks of cheese on their head to support the NFL team, it only made sense to partner with such an amazing company. He went to University in Milwaukee and owned a farm-to-table restaurant in Waupaca, WI. After selling the restaurant and spending many collected months abroad, Jamie landed in Utah, where he spends lots of time exploring the natural beauty of this wonderful state.
