Poutine has been a longstanding favourite in Canada since 1957. Imagine a combination of golden and crispy potatoes, flavourful gravy and creamy cheese curds — this creation is nothing short of genius. Dive into a bowl of this delicious classic with a Sabato twist using Evansdale cheese curds, Rougié goose fat and Sabato porcini/cep mushroom jus. We recommend making a double batch because one is never enough! 

Serves 4

8 medium Agria potatoes, washed and cut into wedges
Sal de Añana Provençal herb salt, to season
Black pepper, freshly ground to season
250g Evansdale cheddar curds

For the velouté:
4 Tbsp Rougié goose fat, melted
4 tsp Lewis Road Creamery butter
4 tsp Girolomoni organic ‘00’ flour
450ml Sabato porcini jus 

Preheat oven to 210°C fan bake. Place potato wedges on a lined baking tray, brush with goose fat and season with salt and pepper. Bake for around 45-60 minutes until golden and crispy.

Meanwhile prepare the velouté. In a microwave-safe bowl, heat the jus on high power.

Melt butter in a saucepan over medium heat. Remove from heat, add flour and whisk until smooth. Return to heat and cook for 2-3 minutes. Add hot jus to the saucepan and whisk continuously until combined and the flour is no longer raw (approx.10 minutes).

When the potatoes are ready, ensure both potatoes and velouté are extremely hot. Combine potatoes and velouté in a mixing bowl. Add curds and stir, allowing the curds to melt in residual heat.

Serve hot and enjoy!



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