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Oktoberfest-inspired poutine

Are you a beer fan? This Oktoberfest-inspired poutine will warm your heart with its delicious black beer sauce! This poutine, featuring our Classique Cumin cheese, is to be enjoyed without moderation, in the comfort of your own home! Cheers!

Total time :  45 minutes

Russet potatoes (also called Idaho potatoes)

Olive or vegetable oil

salt and pepper

2 tablespoons of butter

Onion, minced (reserve 1/4 cup for sauce)

2 teaspoons of Dijon mustard

2 teaspoons of cornstarch

1 cup of chicken broth

1 cup of dark beer

Ground lamb

Pan-fried mushrooms

Our Le Classique Cumin cheese

  1. Preheat oven to 425°F (220°C).

  2. Cut the potatoes into quarters, keeping the skins on, and coat with a little olive or vegetable oil, then season.

  3. Place on a baking tray and bake for approx. 25 minutes, or until golden and crisp. Turn halfway through cooking.

  4. Melt butter in a saucepan over medium heat. Cook 1/4 cup onion for 5 minutes. Add Dijon mustard.

  5. Mix 1/4 cup broth with cornstarch. Set aside.

  6. Add chicken broth and beer to pot, followed by cornstarch mixture.

  7. Bring to a boil. Reduce heat and simmer until sauce is thick. Season to taste.

  8. In a large frying pan, brown the remaining onions in a little oil and add the ground lamb.

  9. In a second pan, gently fry the mushrooms in a little butter.

  10. Grate a generous amount of our Le Classique Cumin cheese. Set aside.

  11. When everything is ready, create the poutines by placing the fries, lamb, pan-fried mushrooms, sauce and cheese in large bowls.

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