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This is an Australian take on the classic Canadian dish, poutine. Using ingredients easily found in Australia, this recipe substitutes cheese curds with a creamy, melted cheese slice sauce, poured over crispy chips and smothered in rich gravy. It's the ultimate comfort food, perfect for a hearty and indulgent meal.
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Bake frozen chips at 230°C for 20 minutes, flipping them halfway through. → While the chips cook, prepare a thick instant gravy using boiling water. → Make a cheese sauce by gently melting cheese slices with butter and cream in a pan. → Place the cooked chips in a bowl, pour over the cheese sauce, and then smother with hot gravy.
Bake frozen chips at 230°C for 20 minutes, flipping them halfway through. → While the chips cook, prepare a thick instant gravy using boiling water. → Make a cheese sauce by gently melting cheese slices with butter and cream in a pan. → Place the cooked chips in a bowl, pour over the cheese sauce, and then smother with hot gravy.
This is an Australian take on the classic Canadian dish, poutine. Using ingredients easily found in Australia, this recipe substitutes cheese curds with a creamy, melted cheese slice sauce, poured over crispy chips and smothered in rich gravy. It's the ultimate comfort food, perfect for a hearty and indulgent meal.
Preheat your oven to 230°C (446°F).
Spread the frozen potato chips in a single layer on a baking tray lined with baking paper.
Place the chips in the preheated oven to bake. Set a timer for 10 minutes for the first half of cooking.
While the chips are baking, start preparing the cheese sauce. Place a frying pan over low heat.
Add a knob of butter to the pan and let it melt.
This recipe is an Australian adaptation of Canadian poutine, using processed cheese slices to create a sauce instead of traditional cheese curds.
Keep the heat low when making the cheese sauce to prevent it from splitting or burning. Turn off the heat once the cheese is almost melted and let the residual heat finish the job.
When making the instant gravy, add the boiling water slowly to control the thickness. It's easier to thin out a thick gravy than to thicken a runny one.
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