Raclette Poutine

When poutine meets raclette: a decadent pairing perfect for cold evenings! Creamy raclette cheese béchamel, Brins de Gouda, gratinéed Fin Renard Raclette slices, your choice of charcuterie, and the tangy touch of pickled gherkins and onions. A must-try!

Cooking :

20 minutes

Preparation :

20 minutes

Servings:

4 poutines
Poutine raclette

Ingredients and preparation

Ingredients

  • 1 recipe of raclette cheese béchamel sauce (see instructions in the preparation section)
  • 1 bag of potato wedge fries
  • Brins de gouda cheese
  • Slices of Raclette Fin Renard cheese
  • Thinly sliced charcuteries of your choice
  • Pickles and pearl onions

Preparation

  1. Prepare the béchamel sauce as indicated in the recipe. At
    the end of cooking, reduce the heat to low and stir in 6 slices of finely chopped Raclette Fin Renard raclette cheese. Mix well to melt and incorporate the cheese. Season with pepper to taste and keep warm.
  2. Prepare the fries according to the manufacturer’s instructions.
  3. To serve, divide the fries into serving bowls, then add the
    gouda shreds and insert slices of charcuteries among the fries. Drizzle with the raclette cheese béchamel sauce, then top each portion with 2 slices of Raclette Fin Renard cheese.
  4. Broil to melt the cheese.
  5. Garnish with pickles and pearl onions to taste and serve.
Poutine raclette
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