Cheese Potatoes (Poutine Precurser)
Recipe: #17694
March 05, 2015
Categories: Side Dishes, Dairy, Vegetables, Potatoes, French, Entertaining, Sunday Dinner, Gluten-Free, No Eggs more
"As a Canadian I adore poutine, our French fries smothered in curd cheese and gravy. I always wondered where it came from, and I suspect this French recipe from Laura Calder's French food at Home (FNC)is part of its historic roots. Wonderful dish, double or triple as you wish"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (400.1 g)
- Calories 571.1
- Total Fat - 31.5 g
- Saturated Fat - 14 g
- Cholesterol - 68.9 mg
- Sodium - 843.9 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 6.9 g
- Sugars - 6.4 g
- Protein - 27.7 g
- Calcium - 559.5 mg
- Iron - 1.8 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Fry the bacon and remove to paper towel to drain.
Step 2
Pour all but a tablespoon of the fat from the pan and add the butter to get hot.
Step 3
Fry the onion until soft and golden, adding the garlic for a minute or two at the end.
Step 4
Deglaze with a splash of balsamic vinegar, if you like. Remove all to a plate.
Step 5
Add the oil to the pan to get hot.
Step 6
Cook the potatoes, seasoned with salt and pepper, until soft inside when pierced with a fork, and very crisp and golden on the outside. This will take a good 20 minutes, without stirring too much or they won’t get brown.
Step 7
Return the onion, garlic, and bacon to the pan.
Step 8
Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute.
Step 9
Serve with mixed salad greens.
Tips & Variations
No special items needed.
8 Reviews
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