Ratatouille Poutine
Servings 4
Ingredients
- For the shoestring potatoes:
- 4 medium Idaho® potatoes
- salt for taste
- 3 tablespoons olive oil
- For the ratatouille:
- 3 roma tomatoes thinly sliced
- 1 japanese eggplant thinly sliced
- 1 zucchini thinly sliced
- 1 cup tomato sauce
- salt and pepper for taste
- olive oil
- For the gravy:
- 3 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- salt and pepper to taste
- 2 cups cheese curds
Instructions
- Preheat oven to 400 degrees. Lightly coat baking sheet with non stick cooking spray.
To make the shoestring potatoes:
- Using a mandolin, cut the potatoes into shoestrings.
- Toss potatoes in olive oil and spread onto baking sheet.
- Sprinkle with salt and bake for 30 minutes or until crispy.
To make ratatouille:
- Divide tomato sauce in the bottom of two 8 ounce ramekins.
- Arrange tomato, eggplant and zucchini in a circle starting on the outside of your ramekin working your way to the center.
- Drizzle with olive oil. Sprinkle with salt and pepper. Bake at 400 for 20 minutes.
In the meantime prepare your gravy:
- Using a medium pot melt butter on medium heat. Add flour and whisk.
- Slowly add milk until you have a creamy mixture.
- Allow to simmer on low for 15 minutes. Add salt and pepper. Set aside.
- When potatoes are done divide onto 4 plates.
- Divide ratatouille equally on top of potatoes.
- Place 1/2 cup cheese curds on each plate.
- Drizzle with gravy. Serve warm and ENJOY!