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Potato waffles with poutine sauce from Tastevino

Potato waffles with poutine sauce from Tastevino

Dominique 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

Practical tools

  • 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

  1. Light your waffle maker so that it is hot once the dough is ready.
  2. Peel the potatoes and grate them.
  3. Remove the excess water with a paper towel.
  4. In a bowl, add the other ingredients: bacon, egg, grated cheese, thyme, flour and salt, pepper.
  5. Mix well.
  6. Well, oil the waffle iron.
  7. Pour the mixture into the waffle iron.
  8. Cook until the waffle has a nice golden color, about 10 minutes.

Preparation of the poutine sauce (time: 15 minutes)

  1. 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.
  2. 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.
  3. Heat the waffles in the oven at 350 ° F (180 ° C). 5 to 7 minutes.
  4. Divide the waffle sections into four plates, garnish with cheese and top with sauce.
  5. 1 ½ lb. (675 g) cheese curds
Enjoy your meal!