Oven poutine with onion gravy
Canada's favorite comfort food: crisp fries, melting cheese and hot gravy.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Russet potatoes2.75 lb
- Fresh mozzarella9 oz
- Yellow onions5 oz
- Butter1 oz
- Vegetable bouillon cubes1 cube
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, all-purpose flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk, Celery, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Heat the oven to 425°F. Cut the potatoes into thick fries, leaving the skin on. Toss with 2 tablespoons of oil and salt, spread over two trays and bake for 35 minutes, turning once, until crisp and golden.2.75 lb russet potatoes
- Finely chop the onion and fry in the butter over a medium heat for 8 minutes until golden. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute.5 oz yellow onions1 oz butter
- Gradually stir in the crumbled bouillon cube and 2 cups of water. Simmer for 5 minutes, until you have a smooth gravy, and season with plenty of black pepper.1 cube
- Tear the mozzarella into small pieces. Pile the hot fries into bowls, scatter over the mozzarella and pour the hot gravy on top so the cheese starts to melt.9 oz fresh mozzarella
Have the gravy bubbling hot when you pour it. It needs the heat to start melting the cheese.
Tip: In Canada this is made with fresh cheese curds. Use them in place of the mozzarella if your shop sells them.
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