Potatoes
- With the rack in the middle position, preheat a convection oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the potatoes with the oil. Season lightly with salt. Bake for 40 to 45 minutes or until nicely browned, turning them over halfway through.
Sauce
- Meanwhile, in a small bowl, combine the cornstarch and water. Set aside.
- In a pot over medium heat, brown the onion in the butter. Add the garlic and cook for 1 minute while stirring. Sprinkle with the flour and cook until slightly golden, stirring constantly. Deglaze with both types of broth while whisking. Add the remaining ingredients. Season generously with pepper. Bring to a boil. Simmer for 2 minutes, stirring often. Add the cornstarch mixture and simmer for 30 seconds. Adjust the seasoning. Keep warm.
Assembly
- Divide half of the potatoes and half of the cheese among four shallow bowls. Top with some of the warm sauce. Repeat with the remaining potatoes and cheese. Top with the remaining sauce. Serve immediately.
Chef’s tip : For an even quicker poutine, use frozen fries and follow the cooking instructions on the package.
For a complete meal, serve the poutine with a roast chicken.