Potato waffles with poutine sauce from TastevinoDominique Sanschagrin, editor-in-chief of the culinary blog Tastevino, offers us his Mamzells potato waffle recipe. A very good idea to revisit the Quebec poutine or to put the base of a good breakfast.
Number of Servings:2 to 4 persons
- Waffle iron
- Mixing bowl
- Ingredients for the waffle
- 2 potatoes Mamzells the range Uses: Oven
- 1 egg
- 1/4 cup of grated cheese, the Religieuse de la fromagerie du Presbytère or other firm cheese
- 1/4 cup cooked bacon, chopped
- 1 C. flour
- the leaves of a branch of thyme
- salt and pepper, to taste
- Ingredients for poutine sauce
- 1 tbsp (15 mL) butter
- 1 large French shallot, finely chopped
- 1 1/4 cups (300 mL) Red Gorge Cider Vermouth
- 250 ml (1 cup) 15% cooking cream
- 300 ml (1 1/4 cups) of commercial veal stock
- Salt and pepper from the mill, to taste
Preparation of the waffle
- Light your waffle maker so that it is hot once the dough is ready.
- Peel the potatoes and grate them.
- Remove the excess water with a paper towel.
- In a bowl, add the other ingredients: bacon, egg, grated cheese, thyme, flour and salt, pepper.
- Mix well.
- Well, oil the waffle iron.
- Pour the mixture into the waffle iron.
- Cook until the waffle has a nice golden color, about 10 minutes.
Preparation of the poutine sauce (time: 15 minutes)
- In a saucepan, melt butter. Add the shallots and continue cooking for about 2 minutes, stirring until the shallots turn golden brown. Add the vermouth and continue cooking for about 2 minutes.
- Add the bottom, the cream and bring to a boil and simmer for 3 to 5 minutes or until the sauce thickens. Salt and pepper.
- Heat the waffles in the oven at 350 ° F (180 ° C). 5 to 7 minutes.
- Divide the waffle sections into four plates, garnish with cheese and top with sauce.
- 1 ½ lb. (675 g) cheese curds