Poutine vs. Disco Fries: Everyone's a Winner With This Late Night Recipe

 In the past several years poutine has caught on in the northern United States. This trend has raised the profile of our national analog, disco fries.

Though debate rages about the intricate aspects of each, they share the same three components: french fries, gravy, and cheese.

In Quebec, this means fries topped with a thin beef gravy and cheese curds. Though no one is certain of the word's origin, 'poutine' seems to derive from regional French colloquialisms which have different particular meanings, but generally translate as 'a disgusting mess on plate.' 

Every time I talk to a real French person about poutine, they respond with the same sneering horror. Hence, I favor this etymology over less visceral theories.

Disco fries tend to use a thicker (often instant) gravy and melted cheddar or mozzarella. The best I know, its name derives from its popularity in the 1970's after a long night of booze, Bee-Gees, and blow.

In the spirit of international harmony, I've created this quick and easy recipe which combines the best aspects of both. In lieu of a better name, I call the NAFTA fries.

-1 bag frozen french fries, traditional or waffle cut.
-1 jar of quality beef gravy (Get the good kind. Go on, treat yourself! Or use homemade if you have that)
-1 tsp dried tarragon
-1 tsp fresh ground black pepper
-2 cups shredded sharp cheddar

1) Preheat the oven to 425 degrees. Bake the fries until deep brown, but not burnt. Plate the fries.
2) Bring the gravy to a simmer. Add the tarragon and black pepper, and stir.
3) Cover the fries with the cheddar.
4) Pour the gravy over the fries and cheddar. If desired, finish with a pinch of fleur de sel and a grind of black pepper over the top. 

This recipe combines the superior melt of American cheddar, with the richer flavor of the Canadian gravy. It is best served with a season of House on Netflix at 2 AM.