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
1 1/2 pounds new or baby potatoes, scrubbed and cut into quarters
5 teaspoons extra-virgin olive oil, divided
1/4 plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/2 cups reduced-sodium beef broth or mushroom broth, divided
3 tablespoons all-purpose flour
1 cup coarsely chopped cremini or white mushrooms
1/4 cup finely chopped onion
2 tablespoons finely chopped chives
1/2 cup shredded extra-sharp Cheddar cheese
Position rack in lower third of oven; preheat to 450°F.
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.
Whisk 1/2 cup broth and flour in a small bowl; set aside.
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.
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.
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.
Per serving :
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