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Fredondaine Poutine with Beer, Apple and Maple BBQ Sauce

Fredondaine Poutine with Beer, Apple and Maple BBQ Sauce

4 portions


  • 2 L (8 cups) medium potatoes, cut into sticks
  • 60 ml (¼ cup) salted butter, melted
  • 5 ml (1 tsp.) paprika
  • 2.5 ml (½ tsp.) garlic powder
  • 5 ml (1 tsp.) steak rub
  • 250 g (9 oz.) Fredondaine cheese, diced

Beer, Apple and Maple BBQ Sauce

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 apple or peach, peeled and diced
  • 250 ml (1 cup) amber beer
  • 30 ml (2 tbsp.) cornstarch
  • 300 ml (1¼ cups) beef or chicken broth
  • 60 ml (¼ cup) ketchup
  • 60 ml (¼ cup) BBQ sauce
  • 30 ml (2 tbsp.) maple syrup
  • Salt and freshly ground pepper


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  • Preheat the oven to 230oC (450oF).
  • Place the potatoes on a parchment-lined baking sheet. Coat them with 45 ml (3 tbsp.) of the melted butter and season with the paprika, garlic powder and steak spices.
  • Cook in the oven for 30 minutes or until they are tender and golden, turning them over a few times during cooking.

Beer, Apple and Maple BBQ Sauce

  • Meanwhile, in a saucepan, add the remaining melted butter and cook the onion, garlic, apple pieces on medium-high heat for 3 to 4 minutes.
  • Deglaze with the beer and let reduce by half.
  • In another saucepan, dissolve the cornstarch in the broth.
  • Add the ketchup, BBQ sauce and maple syrup.
  • Pour into the saucepan with the onion mixture. Bring to a boil and simmer until the mixture thickens, about 4 to 5 minutes. Adjust the seasoning.
  • Divide half of the roasted potatoes among four bowls. Garnish with half of the cheese. Top with the remaining potatoes and then the remaining cheese. Drizzle with the sauce and serve.


  • The sauce can be made in advance and will keep in the refrigerator for 4 to 5 days. The poutine must be assembled just before serving.

You can use these cheeses for this recipe