I’m not even sure where to start. I am without words.
Ok, one word.
Poutine (drops mic, walks off stage)
It’s potato salad season and I’ve been looking for something new and cutting-edge. A real crowd pleaser.
Things that please crowds:
- Gravy
- Cheese
- Grill marks
This, I can work with.
This gravy recipe is out of this world. I’m going to make it and put it on everything from now until forever, amen.
It’s super complex and ‘meaty’ with the perfect amount of sweetness and acid from the balsamic vinegar. A perfect complement to the cheese curds.
And yes, fries are traditional. I’m telling you though, the grilled potatoes…boomshalaka. Also, there’s the improved healthiness factor. So, bonus.
This can be served on individual plates as a side, or even as a meal with a little side salad. It’s super impressive on a big platter served family style too. You’ll want to make sure no one else is bringing potato salad if this is for a potluck, lest you shame them from the party.
Holy cannoli that looks awesome.
Erin
Grilled Potato Poutine with Mushroom Gravy
Serves | 4-6 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Website | Gravy adapted from Epicurious.com |
Ingredients
- 1 ½lb new potatoes (halved or quartered into 1 inch pieces)
- 1 bunch green onion (washed)
- 2 tablespoons olive or canola oil (divided)
- salt & pepper
- 200g cheese curds
Gravy
- 2 tablespoons butter
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1lb cremini mushrooms (or a combination of any other varieties)
- 1 tablespoon soy sauce
- 1 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 cup cold water
- 1 tablespoon corn starch
- salt & pepper (to taste)
Directions
1. | Preheat barbecue to medium-high, about 350F. Toss potatoes in 1½ Tbsp of oil, sprinkle with salt and pepper. Toss green onion with remaining oil and sprinkle with salt and pepper. |
2. | Transfer potatoes to a grilling basket or wrap in aluminum foil. Place on indirect heat on the grill. Place green onion on direct heat and grill for about 2 minutes, flipping once, until slightly softened and charred. Remove onions, cool slightly and slice. Close barbecue and continue to cook potatoes for 20-25 minutes on indirect heat, stirring once halfway through. Move potatoes over to direct heat (if you're using aluminum foil and you want a grilled flavour, put potatoes directly onto grill). Continue cooking over direct heat for additional 10 minutes, stirring/flipping potatoes every minute or two for even grilling. |
3. | While potatoes are cooking, in a 10" heavy bottom skillet heat butter over medium heat. Add onions, cook for 3-4 minute until soft. Add garlic and cook for 1 additional minute. |
4. | Add mushrooms and soy sauce. Cook over medium-high heat until all liquid is evaporated and mushrooms begin to brown, about 7-9 minutes. Add broth and balsamic vinegar. Bring to a boil and simmer until most of the liquid is evaporated. |
5. | Add corn starch to cold water, stir until completely dissolved and add slowly to mushrooms. Bring to a boil and allow to simmer for 1-2 minutes until gravy consistency reached. Season with additional salt and pepper to taste. |
6. | Top warm grilled potatoes with cheese curds, hot gravy and green onions. Serve immediately. |
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