Poutine Fest

Rediscover the classic poutine with our rustic version, a gourmet mix of roasted potatoes and cauliflower, seasoned with Italian spices and drizzled with olive oil. Choose between leftover meat or black beans for a vegetarian alternative, all topped with creamy poutine gravy and melted cheese curds. This comforting poutine is perfect for a camping night or a BBQ!

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20 min
8
50 min
Freeze for three months.

  • Ingredients

    • 2 lbs (900g) potatoes, washed, peeled and cut into sticks
    • 750 ml (3 cups) cauliflower, cut into small florets
    • 75 ml (5 tbsp) olive oil
    • 15 ml (1 tbsp) Italian spices or herbs of Provence
    • Salt and pepper from the mill
    • 500 ml (2 cups) poutine sauce
    • 500 ml (2 cups) leftover cooked meat or 1 can of black beans, rinsed and drained for the vegetarian version
    • 500 ml (2 cups) cheese curds
  • Preparation

    1. Preheat oven to 375 degrees F.
    2. Place the potato sticks and cauliflower florets in a large bowl and add 75 ml (5 tbsp) olive oil and 15 ml (1 tbsp) Italian seasoning. Season with salt and pepper to taste.
    3. Place in two rectangular baking pans or individual aluminum pans (this will be useful for finishing cooking at the campsite, on the BBQ or over the campfire.) Allow space in your containers to add the other ingredients. Bake for 35 minutes.
    4. Remove from oven, add sauce, leftover meat or beans and top with cheese curds.
    5. Allow to cool and place in the fridge for up to 5 days or in the freezer for up to 3 months.
    6. When ready to serve, place on the BBQ over medium heat for 15 minutes or over the campfire for 5 minutes until the cheese curds are slightly melted.

For the adventurers

Notes and tips

Swap 2 lbs (900 g) potatoes for 2 lbs (900 g) peeled and stick-cut sweet potatoes, and cheese curds for 500 ml (2 cups) shredded Swiss cheese.