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Steakhouse Poutine
Cook Time
30 mins

A take on traditional steak house sides, this poutine invokes the flavors of roasted baby potatoes, mushroom gravy, and blue cheese. Add some grilled or roasted beef tenderloin for a savory, satisfying meal.

Course: Side
Cuisine: American, French
Servings: 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
  • 1 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
  1. 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). 

  2. 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.

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

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