5 tsp extra-virgin olive oil, divided
¼ tsp salt, plus another 1/8 teaspoon salt
½ tsp freshly ground pepper
1 ½ cup reduced-sodium beef broth or mushroom broth
3 Tbsp all-purpose flour
1 cup coarsely chopped cremini
¼ cup finely chopped onion
2 Tbsp finely chopped chives
½ cup shredded extra-sharp cheddar cheese
Position rack in lower third of oven; preheat to 450°F.
Combine potatoes, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
Whisk 1/2 cup broth and flour in a small bowl; set aside.
Heat the remaining 3 teaspoons oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.
Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.
When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 274
- Calories from fat 99
- Total Fat 11gm 17%
- Sodium 489mg 20%
- Protein 9gm
- Cholesterol 17mg 6%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.