Poutine with Mushroom Gravy and Cheese
Ingredients
- Potatoes:
- 2 lb (1 kg) baking or Yukon Gold potatoes, peeled, cut into 1/4-inch (5 mm) fries
- 2 tbsp (30 mL) Vegetable or Canola Oil
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) dried thyme
- Gravy:
- 2 tbsp (30 mL) butter
- 1 1/2 cups (375 mL) sliced mushrooms
- 3 tbsp (45 mL) Robin Hood® All Purpose Flour
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3/4 cup (175 mL) chicken stock
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
- Topping:
- 3/4 cup (175 mL) cheese curds, crumbled goat cheese or feta
Directions
Step 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.
Step 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.
Step 3:
To serve, mound potatoes on individual serving plates. Spoon over gravy and sprinkle with cheese. Serve hot.
Tips
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.