Oven Baked Poutine

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.

 Oven Baked Poutine

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….


Oven Baked Poutine

 This version is lighter than the traditional favourite but it makes it no less satisfying. 


Oven Baked Poutine


  • 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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