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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F.

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  • 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.

Tips

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 Facts

275 calories; protein 8.9g 18% DV; carbohydrates 36.2g 12% DV; exchange other carbs 2.5; dietary fiber 3.6g 14% DV; sugars 2.9g; fat 10.9g 17% DV; saturated fat 3.6g 18% DV; cholesterol 16.3mg 5% DV; vitamin a iu 221.4IU 4% DV; vitamin c 14.8mg 25% DV; folate 68mcg 17% DV; calcium 125.7mg 13% DV; iron 1.9mg 11% DV; magnesium 47.7mg 17% DV; potassium 917.8mg 26% DV; sodium 492.5mg 20% DV; thiamin 0.2mg 16% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/29/2017
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! Read More
Rating: 4 stars
01/04/2015
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! Read More
Rating: 4 stars
11/14/2013
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. Read More
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Rating: 2 stars
10/14/2012
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. Read More
Rating: 4 stars
10/29/2011
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:) Read More
Rating: 5 stars
10/29/2011
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 Read More
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