Poutine Nachos

Recipe Creator: Bothwell Cheese

This dish combines the very best of two comforting favourites into one delicious, cheesy appetizer that's perfect for game days and get-togethers!



  • 2 tbsp. mayonnaise
  • 1 clove garlic, minced or grated
  • 1 tsp. lemon juice
  • Salt and pepper to taste
  • 6 medium russet potatoes, sliced into 2-3 cm thick rounds
  • Oil for frying
  • ½ cup gravy, heated
  • 2 tsp. oil
  • 6-8 cremini mushrooms, sliced
  • 1 large onion, sliced
  • 1 cup ground beef, cooked and seasoned
  • 100g Deep-Fried Cheese Curds
  • 170g Bothwell Medium Cheddar, grated
  • 10 pickled jalapeño slices

Optional Garnish:

  • 1 tomato, diced
  • 2 green onions, sliced
  • Sour cream



  1. Combine all ingredients in a small bowl and set asideAssembly
  2. Preheat oil for frying to 350° F.
  3. Carefully place sliced potatoes into the hot oil, fry for 1.5-2 minutes until potatoes are
    floating and crispy golden brown.
  4. Carefully remove potatoes and place on paper towel to remove excess oil.
  5. Preheat oven to 375° F and prepare a 9x12 sheet pan with parchment paper and set aside.
  6. 6. In a small-medium pan heat oil on medium-high heat and sauté mushrooms and onions
    until they brown, about 5 minutes, and set aside.
  7. Layer ½ of the potato chips on the sheet pan, top with ½ of each mushroom mixture,
    ground beef, and shredded cheese.
  8. Layer remaining potatoes, mushroom mixture, ground beef, shredded cheese, and top
    with deep-fried cheese curds and jalapeños.
  9. Bake nachos for 5-6 minutes or until cheese is melted
  10. Remove nachos from oven and top with gravy, garlic aioli, and optional garnishes if you
  11. Serve immediately with a side of sour cream.