Oven-Fry Poutine with Mushroom Gravy (Printer-Friendly Version) | Eating Well
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Oven-Fry Poutine with Mushroom Gravy

http://www.eatingwell.com/recipes/poutine.html

From EatingWell:  March/April 2011

Poutine (pu-teen)—fries topped with gravy and cheese curds—is a French-Canadian fast-food classic. Our lighter version features crispy oven-fried potatoes topped with just enough sharp cheese and a grease-free gravy that’s chock-full of fresh mushrooms.

4 servings, about 3/4 cup potatoes & 1/3 cup gravy each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine potatoes, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
  3. Whisk 1/2 cup broth and flour in a small bowl; set aside.
  4. Heat the remaining 3 teaspoons oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.
  5. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.
  6. When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.

Nutrition

Per serving : 274 Calories; 11 g Fat; 4 g Sat; 6 g Mono; 17 mg Cholesterol; 36 g Carbohydrates; 9 g Protein; 4 g Fiber; 489 mg Sodium; 920 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 high fat meat, 1 fat