Poutine is one of the best hang over foods out there. It is rich, savory and cheese-tastic. Hard to beat this dish on a cold night with a cold beer. Poutine does have a bigger reputation in the Canadian north, but it is making its way to the United States. Thanks Canada for all you do!


4 pounds russet potatoes cut into 1/4 inch matchsticks
2 of your favorite beers (can sub water)
4 tablespoons unsalted butter
1/4 cup flour (use a gluten free flour blend if your weak digestive system needs that sort of thing)
1 shallot finely minced
1 clove garlic minced or grated
3 1/2 cups low sodium beef stock*
1/2 cup beer or more beef stock (drink the shit out of the rest of the beer)
2 tablespoons ketchup
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
salt and pepper to taste
canola oil for frying
3 cups cheddar cheese curds


Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.

Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, beer, balsamic vinegar, Worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you cook the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.

Cook potatoes… you can bake or fry them as long as they are crispy. To bake, set oven to 420 and bake for 30 minutes. To fry, pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.

Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries.