Steakhouse Poutine

Invoke the flavors of steak house sides with roasted baby potatoes, mushroom gravy, and blue cheese in this delicious poutine dish. Try it with grilled or roasted beef tenderloin for a hearty meal.

Prep Time:  15 minutes
Cook Time: 30 minutes
Yield: 6 Servings


  • 1 ½ lbs baby potatoes, washed and quartered
  • 1 ½ tsp extra virgin olive oil. divided
  • 1 ½ tsp kosher salt, divided
  • ¾ cup minced onion
  • 8 oz package of sliced cremini mushrooms
  • ½ tsp minced garlic
  • ¾ cup low fat bottled beef gravy
  • ¾ tsp red wine vinegar
  • 3 TB crumbled blue cheese
  • 3 TB minced chives


Preheat oven to 450 and line a cookie sheet with parchment or cooking spray lined foil. Toss potatoes with 1 tsp olive oil and 1 tsp salt and spread across sheet. Roast in oven for 25-30 minutes or until browned and crispy (stir once during cooking). While potatoes roast heat ½ tsp olive oil in a medium nonstick skillet. Add onion, mushrooms, and remaining ½ tsp salt and sauté for 7-8 minutes or until soft. Stir in garlic, gravy, and vinegar and bring to a boil. Keep warm. 

When ready to serve, drizzle potatoes with gravy and top with crumbled blue cheese and chives.