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Oven-Fry Poutine with Mushroom Gravy

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, about 3/4 cup potatoes & 1/3 cup gravy each
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 and shallots.
For Oven-Fry Poutine with Mushroom Gravy  :
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
Oven-Fry Poutine with Mushroom Gravy Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup potatoes & 1/3 cup gravy each
Calories: 274
Fat. Total: 11g
Protein: 9g
Carbohydrates, Total: 36g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 17mg
Sodium: 489mg
% Cal. from Fat: 36%
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