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The Badger Poutine

April 20th, 2011

by MacKenzie of Grilled Cheese Social

Cheese curds, gravy, and French fries, OH MY! You may be rubbing your eyes or pinching yourself in disbelief as you feast your eyes upon this savory poutine smothered between two pieces of delicious beer bread. But let me assure you, this is real life and really, really, really scrumptious.

And what better way to celebrate April (which is National Grilled Cheese Month) than by paying homage to the great state of Wisconsin for its amazing contributions to cheese (with a little inspiration from Wisconsin’s cheese and beer consumption). Wisconsin, you know I love you.

I hope everyone has an amazing Grilled Cheese Month! Bon Appétit!

The Badger Poutine

by MacKenzie of Grilled Cheese Social

Serves 1

12 Wisconsin Cheese Curds
A handful of French fries, cooked
1 1/2 tablespoons of brown gravy
2 pats of unsalted butter
2 slices of beer bread

Beer Bread
1 room temp. dark beer (Wisconsin’s own Capital Dark)
3 cups of flour
3 tablespoons of sugar
1 pinch of salt
Cooking spray, for greasing pan

Combine all the beer bread ingredients, grease two loaf pans, distribute batter equally and bake for 35-45 minutes at 375 degrees F. Allow the bread to cool for about an hour before you make the grilled cheese.

Once the bread has cooled down, melt the two pats of butter in your pan over medium heat.

When the butter is about done melting, turn down the heat to medium-low and add the two pieces of beer bread directly on top of the butter. Gently press down and rub the pieces around to soak up all the butter. Then place a few Cheese Curds on each slice of bread and space them evenly apart. 

As the Cheese Curds start to melt, make sure to check the bottom of the bread to see that it’s not burning. It takes about 5 minutes.

Once the cheese has almost melted completely, you’ll be ready to add the French fries. Just stack ‘em evenly onto each slice. Carefully spoon the hot gravy on top of the French fries. The melted cheese sort of creates a gravy boundary, which will keep your bread from getting soggy.

At this point, the bread should be crispy and golden so you’ll want to gently take the pieces of bread out of the skillet and smush them together.

If you’ve never had Wisconsin Cheese Curds, I highly suggest that you leave your computer RIGHT NOW and find them.

These squeaky little morsels are best when they are super fresh. Which might make you think, “Hmm, well how the heck do I find fresh Wisconsin Cheese Curds?” I thought the same while making this grilled cheese in Florida. Luckily, I found a local farmers’ market in Daytona that sold the authentic curds. I ate about half the bag on the drive home, managing to save the perfect amount for one grilled cheese.

Now just slice it, crack open a nice cold delicious Wisconsin beer and get your taste buds ready for some extreme eating!

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