Now this is truly Canadian comfort food done on the barbecue. Jazz it up even more with sprinkled cooked bacon, crumbled cooked sausage, hot jalapeño peppers or caramelized onion or create a poutine bar and serve small bowls of each topping.

Grilling Time: 10 minutes
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4-6


  • 5 unpeeled Ontario White Potatoes, cut each into 8 wedges (about 3/4-inch/2 cm) thick
  • 1 can (284 mL) beef gravy
  • 2 tbsp (25 mL) red wine (optional)
  • 1 sprig fresh Ontario Rosemary
  • 2 tsp (10 mL) Worcestershire sauce
  • 1 tbsp (15 mL) olive oil
  • 1/2 tsp (2 mL) salt
  • Pepper
  • 1-1/2 cups (375 mL) Ontario Cheese Curds (about 200 g pkg)
  • 1 Ontario Green Onion, thinly sliced


In large pot of water, cover and bring potatoes to boil. Reduce heat and simmer until just fork-tender, about 5 minutes.

Meanwhile, in medium saucepan, combine gravy, wine (if using), rosemary and Worcestershire sauce. Bring to boil, reduce heat and simmer 2 minutes. Remove from heat; discard rosemary and keep warm.

Drain potatoes and pat dry. In large bowl, toss potatoes with oil, salt, and pepper to taste. Place on greased rectangular grill topper in single layer. Grill, covered, over medium-high heat for 6 to 9 minutes or until tender and golden brown, turning occasionally. Remove potatoes from grill and place in 8-inch (20 cm) square foil container.

Reduce heat to low. Sprinkle potatoes with cheese curds; place on grill. Grill, covered, until cheese is slightly melted, about 3 minutes. Serve on individual plates and drizzle each with 2 to 3 tbsp (25 to 45 mL) of gravy. Sprinkle with green onion.

Nutrients per serving

1 Serving (When recipe serves 6):

PROTEIN: 11 grams

FAT: 1 grams



FIBRE: 3 grams

SODIUM: 720 mg