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Poutine (fries And Gravy)

This is the French Canadian version of cheese-fries...and makes a delicious, substantial snack or party food.

  • Yield: 4 to 6 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Salt
  • Freshly ground black pepper
  • 2 pounds Idaho white potatoes, peeled and cut into French fries
  • 1/2 pound fresh cheese curd, crumbled
  • Vegetable oil for deep-frying


  • Combine the butter and flour in a saucepan over medium heat. Stir to blend. Cook, stirring, constantly, to make a dark brown roux, 12 to 15 minutes. Stir in the stock and season with salt and pepper. Bring the mixture to a boil, then reduce to medium-low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes in hot vegetable oil until golden brown. Remove and drain on paper towels. Season with salt and pepper.
  • To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and sprinkle with the cheese. Serve immediately.