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Oven Baked Poutine

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Ingredients
  

  • 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

Instructions
 

  • 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.