CANADA | JARLSBERG®S POUTINE

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CANADA | JARLSBERG®S POUTINE

National dish

Output: 4 servings


Ingredients

Potato wedges
  • 2 kg potatoes
  • 3 tablespoon canola oil
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon dried rosemary or 1 tablespoon fresh
  • Salt and pepper to taste
  • 1 cup shredded Jarlsberg®
Gravy
  • 1 tablespoon butter
  • 1 tablespoon wheat flour
  • 1 beef stock cube
  • 2 1/4 cups water
  • 1/4 cup red wine
  • 1 bay leaf
  • Pepper to taste
  • Chopped parsley


Preparation

Potato wedges

Preheat the oven to 225°C (437°F). Wash the potatoes and cut them in wedges. Spread them on a oven tray with the canola oil, rosemary, thyme, salt and pepper. Mix the potatoes properly with the oil and the spices. Put the tray in the oven and cook for 15 minutes. Remove the tray from the oven and sprinkle cheese on the wedges. Cook for 10 more minutes.

Gravy

Melt the butter in a pot and add flour, cook for about a minute while stirring. Add stock/broth, red wine and the bay leaf. Simmer for 15 minutes, add corn starch if you want it thicker. Remove the bay leaf and add pepper to taste. Serve the wedges on a plate, sprinkle the parsley and serve with gravy.