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

4 Reviews for Oven-Fry Poutine with Mushroom Gravy

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.

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.

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.

crispy, gravy-licious yumminess
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:)

Comments (1)

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Wendy Ruopp-Man... wrote 3 years 41 weeks ago

That's my whoops. The recipe was originally developed with shallots and the final headnote should have reflected the change to onions. We've now fixed the headnote--but feel free to use shallots instead of onion!

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