Get your game face on with this lightened up version of poutine. Warm, salty, gravy tangos with mushrooms and sharp cheddar cheese in this twist on a traditional favourite.
I know nothing about football. I admit it and I own it. What Superbowl means to me is snacks, and if you know me you know I looove to snack. Jalepeno poppers, loaded nachos, baked potatoe skins – bring it on!! Oh what? There’s a game on? I could be just as content sitting in front of the telly munching on snacks and watching <insert favourite show here> Just having a reason to satisfy these cravings makes me a happy gal.
I could barely wait to add the gravy once I took them out of the oven….the cheese, ohhh the cheese….
This version is lighter than the traditional favourite but it makes it no less satisfying.
- 1 1/2 pounds (3-4) new potatoes, cut into wedges or fry shape
- 5 teaspoons olive or canola oil, divided
- 1/4 plus 1/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 1/2 cups 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 (fresh is best but you can use dried)
- 1/2 cup shredded extra-sharp Cheddar cheese
- Preheat oven to 450°F.
- Toss 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 until the potatoes are browned and slightly crisp, 20 to 25 minutes.Turn once halfway through baking.
- 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 soft, 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. If gravy is too thick, add more broth until you reach desired consistency.
- When the potatoes are done, either transfer them to a baking dish or just 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.
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