On the way home from work, on a whim, I stopped by one of my favorite cheese shops, Les Amis Du Fromage. It’s a lovely shop with lovely, knowledgeable staff who have never steered me wrong. Its pungent, earthy smell hits you when when walk in the door. And it’s warm and milky. They make the most delightfully squeaky cheese curds and temptingly sell little packets of poutine gravy, located by the till. Hmmm…potatoes +cheese curds +gravy=a big plate of yumminess.
I didn’t make the gravy but think I will next time. I had to add some soya sauce, worcestershire sauce and ground pepper to kick it up a notch.
Roasted Potato Poutine with Mushrooms
1 pound potatoes
Olive oil, salt and pepper for roasting potatoes
Sautéd mushrooms (I had some left over)
1 cup of cheese cards
1/4 cup gravy
Preheat oven to 450 fahrenheit. Quarter, slice, or cut potatoes into french fries. Put in saucepan, cover with water and cook for 10 minutes. Adding a spring of rosemary or clove of garlic to the cooking water adds good flavour to the potatoes. Toss cooked potatoes with olive oil, salt and pepper (and any herbs, spices you like). Bake in oven for 20 minutes, tossing half way through. Add sautéd mushrooms. Top with cheese curds and gravy, grab a fork and dig in!