We’ve taken the traditional French Canadian classic and given it our own Cabot twist. We topped this Farmhouse Cheddar Poutine with oven roasted red potatoes with chunks of Cabot Farmhouse Reserve and rich brown gravy.
For the Potatoes
2 pounds red skinned potatoes cut into bite-sized wedges
1 tablespoon avocado oil or organic canola oil
½ teaspoon salt blend, such as Jane’s Crazy Mixed-up Salt
¼ teaspoon pepper
For the Gravy
3 tablespoons Cabot Unsalted Butter
3 tablespoons all-purpose flour
½ cup milk
½ cup beef broth
1½ teaspoon wheat free tamari, liquid aminos or soy sauce
1 teaspoon Worcestershire sauce, vegetarian if desired
6 ounces Cabot Farmhouse Reserve, crumbled by hand into small chunks
2 to 3 scallions, sliced
PREHEAT oven to 400°F. Toss potatoes with oil, salt blend and pepper in a medium bowl. Spread out on a large baking sheet and roast, stirring once until the potatoes are softened and browned, 23 to 27 minutes.
Meanwhile, make gravy:
MELT butter in a small saucepan over medium-high heat, swirling occasionally until browned. Remove from heat, and add flour and stir to make a paste. Whisk in milk, broth, tamari and Worcestershire until smooth. Return to the heat and bring to a simmer, whisking. Remove from the heat.
DIVIDE potatoes among 4 plates. Top with crumbled Cabot Farmhouse Reserve. Spoon gravy on top and garnish with scallions. Serve immediately.
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