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Poutine with Mushroom Gravy and Cheese

Poutine with Mushroom Gravy and Cheese

  • Makes: 6 servings  
  • Preparation Time: 20 minutes 
  • Cooking Time: 30 to 35 minutes for potatoes, 15 minutes for sauce (cooked simultaneously) 

Ingredients

Potatoes:

2 lb1 kg baking or Yukon Gold potatoes, peeled, cut into ¼-inch (5 mm) fries

2 tbsp30 mL Vegetable or Canola Oil

3/4 tsp4 mL salt

1/4 tsp1 mL pepper

1/4 tsp1 mL dried thyme

Gravy:

2 tbsp30 mL butter

1 1/2 cups375 mL sliced mushrooms

3 tbsp45 mL Robin Hood® All Purpose Flour

1 can354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

3/4 cup175 mL chicken stock

3/4 tsp4 mL salt

1/4 tsp1 mL pepper

Topping:

3/4 cup175 mL cheese curds, crumbled goat cheese or feta

Directions

  1 In a large bowl, toss potatoes with oil, salt, pepper and thyme. Transfer to a parchment-lined baking sheet. Roast in a preheated 425ºF (210ºC) oven for 35 to 40 minutes, until cooked and golden brown. Turn occasionally, but carefully, not to break.

  2 Meanwhile, in a saucepan, to prepare gravy, melt butter in a saucepan over medium-high heat. Add mushrooms and cook for 4 minutes. Add flour, stir and cook for 3 minutes. Stir in milk and chicken stock, bring to a gentle boil, stirring. Reduce heat to medium and cook 5 minutes, until thickened (sauce is not really thick). Season with salt and pepper.

  3 To serve, mound potatoes on individual serving plates. Spoon over gravy and sprinkle with cheese. Serve hot.

Tip(s)

Gravy can be made ahead, covered and refrigerated one day ahead. Reheat over low heat on stove top or in microwave.


Gravy can be served with mashed potatoes, cooked vegetables (such as broccoli, cauliflower etc.) or tossed with cooked pasta.


Gravy can be served for hot chicken sandwiches.


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