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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 2

Brats topped with poutine is an over the top twist on a favorite Canadian dish. MORE + LESS -

Bev Cooks
May 11, 2017

Ingredients

2
russet potatoes, washed and thinly sliced
1
tablespoon extra-virgin olive oil
1
pinch coarse salt and freshly ground pepper
2
beer bratwursts, or your hot dog of choice
1
cup cheese curds (I used white cheddar)
1/2
cup beef gravy (homemade or jarred)
1
whole grain baguette, sliced and toasted
1/4
cup sliced scallions, for garnish

Steps

Hide Images
  • 1
    Place the potato slices in a bowl of cold water for 15 minutes. Pat each slice dry and place on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Slide into a 400°F oven and bake for 30 to 45 minutes, or until crispy on the outside and cooked through. Flip a time or two.
  • 2
    Towards the end of baking the fries, brown the brats in a skillet over medium, until cooked through and browned on all sides.
  • 3
    Heat the gravy in a small saucepan.
  • 4
    Place a brat on each toasted baguette hoagie, then top with fries, cheese curds and gravy. Garnish with sliced scallions if desired. Serve immediately!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Fries, Gravy and Cheese? Duh. I'll be honest with you. I'd never experienced this whole POUTINE business until now. I didn't even know how to pronounce it. But then I did some research and discovered it was French fries, cheese curds and brown gravy! Needless to say, my face and mouth and tongue and belly were happy to thoroughly discover what POUTINE was. Big time. Big poutine time.And why not take it one step further and put those fries, gravy, and cheese on top of a bratwurst? Amazing. Toast up some good whole grain baguettes, and top with the brats, french fries, cheese curds (I went with white cheddar because the curd fairies sprinkled something on my head and I just had to), and the gravy! And scallions. Oh man. I know it's ridiculous, but trust me. You've got to poutine soon.

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