Cheese Potatoes Poutine Precurser
Indulge in the ultimate comfort food experience with our "Cheese Potatoes Poutine Precurser," a delectable twist on the classic Canadian dish. This recipe pairs crispy, oven-roasted russet potatoes seasoned with paprika and olive oil, with a rich, velvety homemade gravy and gooey melted cheese curds or mozzarella. Perfectly balanced with savory spices like garlic powder and a hint of soy sauce, the gravy adds deep, satisfying flavor. Ready in under an hour and customizable for vegetarians, this recipe is a crowd-pleaser for snack time, casual dinners, or game-day gatherings. Serve it warm for a melty, cheesy, and savory treat that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1.5 cups shredded cheese curds or mozzarella
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock (or vegetable stock for vegetarian version)
- 1 teaspoon soy sauce (optional)
- 0.5 teaspoons garlic powder
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Wash and scrub the potatoes thoroughly. Cut them into 1/2-inch wedges or cubes for even roasting.
In a large bowl, toss the potato pieces with olive oil, salt, black pepper, and paprika until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes, turning halfway through, until golden brown and crispy.
While the potatoes bake, prepare the gravy. Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
Gradually pour in the beef (or vegetable) stock while whisking to avoid lumps. Continue to stir and simmer for 5-7 minutes until the gravy thickens.
Add soy sauce (if using) and garlic powder to the gravy, adjusting seasoning with additional salt or pepper, if necessary. Remove from heat and set aside.
Once the potatoes are done baking, transfer them to a serving platter or individual bowls.
Sprinkle the shredded cheese curds or mozzarella generously over the hot potatoes.
Pour the warm gravy over the cheese and potatoes, allowing the cheese to melt slightly.
Serve immediately and enjoy the melty, cheesy, savory delight!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 373 mg | 29% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
