Oven-Fry Poutine with Mushroom Gravy

Oven-Fry Poutine with Mushroom Gravy

6 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds new or baby potatoes, scrubbed and cut into quarters
  • 5 teaspoons extra-virgin olive oil, divided
  • ¼ plus ⅛ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1½ cups reduced-sodium beef broth or mushroom broth, divided
  • 3 tablespoons all-purpose flour
  • 1 cup coarsely chopped cremini or white mushrooms
  • ¼ cup finely chopped onion
  • 2 tablespoons finely chopped chives
  • ½ cup shredded extra-sharp Cheddar cheese


  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine potatoes, 2 teaspoons oil and ¼ 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 ½ 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 ⅛ teaspoon salt and ¼ 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: about ¾ cup potatoes & ⅓ cup gravy
  • Per serving: 275 calories; 11 g fat(4 g sat); 4 g fiber; 36 g carbohydrates; 9 g protein; 68 mcg folate; 16 mg cholesterol; 3 g sugars; 0 g added sugars; 221 IU vitamin A; 15 mg vitamin C; 126 mg calcium; 2 mg iron; 493 mg sodium; 918 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ high fat meat, 1 fat

Reviews 6

April 29, 2017
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By: mirmermur
I followed the recipe except for using sweet potatoes instead of russet and it was SO GOOD! Great gravy - I loved the texture and the flavour. Not too greasy or salty either. Thank you!
January 04, 2015
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By: EatingWell User
Experimenting with Roasted Cauliflower as a potato substitute. Added seasoning & sauteed green/red pepper/onion mix before roasting. USING WHAT's ON-HAND: Will make gravy with salt-free seasonings, low sodium/fat beef broth, & corn starch. For cost and calorie control, I will using my fav shredded white pizza cheese. It's creamier than plain shredded mozz. Can't wait to try it! Pros: Delicious! Cons: Delicious!
November 14, 2013
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By: EatingWell User
One of my all-time favorites. Memorably creamy & delicious, highly reminiscent of some of the best poutine I've tasted throughout Quebec, but with a healthier twist. I used heirloom fingerling potatoes and this came out simply wonderful. Note - make sure you eat it all right away - this does not refrigerate or freeze well. This would not have been an issue if I hadn't hoped to have some for lunch the next day.
October 14, 2012
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By: EatingWell User
Not poutine First of all, it's pronounced pu-tin, look it up so you know. Second, it's not poutine if it's not french fries, with brown gravy and mozzarella cheese curds. What you have is just potatoes with some mushroom gravy. You can still make a healthier poutine (pu-tin) that is authentic.
March 13, 2011
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By: cathlinberreth01
another great way to eat potatoes Our grocery store has small packed bags (24 oz) of baby potatoes. I used baby reds and quartered them, which made tiny fries. But they were done after using the maximum cooking time. I used vegetable base for the gravy and it was savory and wonderful. I served it with salad and we had just enough for two adults and three kids. Pros: crispy, gravy-licious yumminess Cons: needs either baby potatoes quartered or longer cooking time; lacks color-but just serve with a salad; not enough for four if served alone
March 07, 2011
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By: EatingWell User
Almost There Made this for dinner last night for two people. The gravy was flavorful (though I might use homemade next time) and thick. The potatoes needed a little more time than the recipe called for-they weren't quite poutine perfect & crispy by 25 minutes. All in all, still pretty tasty, though I would advise that if you choose to serve this to four, serve it as an app and not an entree. PS-Wondering why the headnote says "shallot-packed" but there are no shallots in this recipe? Whoops:)
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