Chunky Mushroom Poutine

• 3 large potatoes, scrubbed and sliced into thin wedges (probably more, see note above)
• canola or olive oil, for cooking
• 1 cup cheese curds
• 1 tablespoon butter
• 4 -6 cups mushrooms, chopped, preferably a variety
• 1 teaspoon fresh rosemary or 1 teaspoon thyme leaves, chopped
• salt and pepper
• 2 -3 tablespoons flour
• 2 cups low salt stock (beef, chicken or vegetable)
• 14 cup half-and-half or 14 cup heavy cream

1. Preheat oven to 450F On a large rimmed baking sheet, drizzle potatoes with oil, tossing to coat them well.
2. Bake for about 20 minutes, stirring once or twice, until golden.
3. Sprinkle with salt and set aside.
4. Meanwhile, heat about a tablespoon of oil and the butter in a large, heavy skillet set over medium-high heat.
5. When the foaming subsides, add the mushrooms and rosemary or thyme, sprinkle with salt and pepper and cook, stirring often, until the mushrooms release their liquid and start to brown.
6. Sprinkle the mushrooms with flour and cook for a minute or two, stirring to coat the mushrooms, until the flour browns.
7. Add the stock and brink to a boil, stirring for at least a minute, until the gravy thickens.
8. If you like, add the cream and remove from heat.
9. Serve the potatoes topped with gravy and cheese curds.

potatoes, olive oil, cheese curds, butter, mushrooms, fresh rosemary, salt, flour, salt, heavy cream

Taken from www.food.com/recipe/chunky-mushroom-poutine-471966 (may not work)