Fries left over from the day before are topped with cheese and mushroom gravy over a thin dough and baked to make this dish, bringing Canada's poutine tradition to a brunch table. It cuts down on waste while also giving you a freezer-friendly spare.
Knead the flour, yeast, warm water, olive oil and salt into a dough, cover and let it rise for 10 minutes.
Sauté the mushroom in a pan, sprinkle in the flour and gradually whisk in the water until you have a thick gravy.
Roll out the dough and spread the mushroom gravy, leftover fries and grated kashar over it.
Bake the flatbread in an oven preheated to 220°C for 15 minutes, until the edges turn golden.
Roughly chop the leftover fries before baking, or large pieces can stay raw in the middle. If the gravy is too thin, the dough can turn soggy and undercooked, so keep it on the thick side. Allergens: contains wheat (gluten) and dairy (kashar cheese).
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