Oven poutine with onion gravy

• White potatoes1.2 kg
• Mozzarella250 g
• Brown onions150 g
• Butter30 g
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain 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 shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into thick chips, 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.1.2 kg white potatoes
2. Finely chop the onion and fry in the butter over a medium heat for 8 minutes until golden. Stir in 2 tablespoons of plain flour and cook for 1 minute.150 g brown onions30 g butter
3. Gradually stir in the crumbled stock cube and 450 ml of water. Simmer for 5 minutes, until you have a smooth gravy, and season with plenty of black pepper.1 cube
4. Tear the mozzarella into small pieces. Pile the hot chips into bowls, scatter over the mozzarella and pour the hot gravy on top so the cheese starts to melt.250 g mozzarella

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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