Poutine, a fast-food dish from Quebec, is absolutely wonderful. I am really surprised it hasn’t reached our shores yet! In the classic version it is served with french fries. However, I chose to prepare a lighter version, where you do not have your heart attack on a spoon!
In this case, I used a gravy that I had made the week before with a roast. It has a few less ingredients than the one I usually prepare with my beef roast – this time I only used chopped celery, carrots, mushrooms as well as rosemary, thyme, red wine and beef stock. I added it to the meat and let it roast in the oven foe a while- when we had finished the roast, I reduced the left over gravy and froze it in an ice cube tray! You can find more details here or in my recipe highlights on Instagram! (Tip: If your gravy is too thin/liquid, just bind it with a little cornstarch in water!)
Peel the potatoes and cut them in quarters. Season with salt and garlic powder and mix with a dash of olive oil. Bake in the oven at 180°C until golden brown. Instructions for this can be found temporarily in my Instagram Recipe Highlights ! At the end add the cheese for just a few minutes so it melts. Serve with a dash of gravy! Et voilà 🙂 A quick and perfect snack!
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Shopping list (for 1-2 portions):
- 5-6 potatoes, peeled and quartered
- Salt, Garlic powder
- Olive oil
- 1 handful of grated cheese
- ca 150 ml gravy
