Advertisement

Oven-Fry Poutine with Mushroom Gravy

March/April 2011

Your rating: None Average: 4.4 (11 votes)

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.


Oven-Fry Poutine with Mushroom Gravy

Makes: 4 servings, about 3/4 cup potatoes & 1/3 cup gravy each

Active Time:

Total Time:

Ingredients

  • 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

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; 0 g added sugars; 9 g protein; 4 g fiber; 489 mg sodium; 920 mg potassium.

Nutrition Bonus: Potassium (26% daily value), Vitamin C (25% dv), Folate (16% dv).

Carbohydrate Servings: 2 1/2

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
High fiber
High potassium
Preparation/ Technique
Healthy Frying
Roast
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
Super Bowl
Ease of Preparation
Easy
Ethnic/Regional
American
French
Total Time
45 minutes or less
Servings
4
Publication
March/April 2011
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner