Greek-style poutine

 Cooking 20 minutes
 Preparation 15 minutes
 2 servings


  • 2 packets of Greek-style Champêtre potatoes

Béchamel sauce:

  • 45 ml (3 tbsp.) Unsalted butter
  • 45 ml (3 tbsp.) Flour
  • 500 ml (2 cups) milk
  • ½ finely chopped onion
  • 1 pinch of pepper


  • 1 small red onion, cut into slices
  • 20 black olives, pitted
  • 1 tomato
  • 1 block of feta cheese cut into cubes


  1. Preheat the oven at the broil setting while lowering the temperature to 350F.
  2. Place the Greek-style potatoes on a baking sheet and cook for about 15 minutes or until golden brown.
  3. Melt the butter over medium heat in a saucepan, add the half onion and stir until it becomes tender and almost translucent.
  4. Sprinkle the flour over the butter and onion and mix with a whisk.
  5. Cook the mixture of butter and flour for 1 minute over medium heat, without stopping whisking.
  6. Add milk and a pinch of pepper, whisking constantly. Bring to a boil (medium-high heat) and continue to mix.
  7. When the sauce has the desired consistency, remove from heat.
  8. Cut the red onion into thin slices, the black olives in half and the tomato into cubes.
  9. Divide the hot Greek potatoes between two bowls. Pour the béchamel sauce over them and garnish the poutines with the last ingredients on top.

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