Poutine is a very popular dish in Canada, and is served in Niagara Falls restaurants, both in Canada and the United States sides.
Oven Baked Poutine Recipe
Makes 4 servings
- 1½ pounds new or baby potatoes, scrubbed and cut into quarters
- 5 teaspoons extra-virgin olive oil, divided
- ¼ plus ⅛ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1½ cups reduced-sodium beef broth or mushroom broth, divided
- 3 tablespoons all-purpose flour
- ½ yellow onion; sliced
- ½ cup shredded extra-sharp Cheddar cheese
- Sprinkle with dried or fresh parsley
35 minutes active time AND 35 minutes cook time
- Position rack in lower third of oven; preheat to 450°F.
- For easy clean up, line the baking sheet with aluminum foil.
- Combine potatoes, 2 teaspoons oil and ¼ 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.
- Slice onion; set aside.
- Whisk ½ cup broth and flour in a small bowl; set aside.
- Saute onions in remaining 3 teaspoons oil in a medium skillet over medium heat, 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. 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 and then parsley.