Double Bacon and Cheese Curd Poutine
with Rich Mushroom Gravy- Milk
- Sulphites
- Soy
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Sulphites
Ingredients: Yellow potato • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheese curds (milk) (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) • Mushrooms • Yellow onion • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Chives • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
200 g
Bacon Strips
1 cup
Cheese Curds
(Contains: Milk)
600 g
Yellow Potato
113 g
Mushrooms
1 unit(s)
Yellow Onion
7 g
Chives
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
2 unit(s)
Beef Broth Concentrate
20 g
Gravy Spice Blend
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 22-25 min, stirring halfway through, until golden and tender. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- While potatoes roast, heat a large non-stick pan over medium.
- While the pan heats, cut bacon into 1/2-inch pieces.
- When hot, add bacon. Cook for 5-8 min, stirring occasionally, until crispy.**
- Using a slotted spoon, transfer bacon to a towel-lined plate. Set aside.
- Discard all but 1 tbsp (2 tbsp) of fat from the pan.
- While bacon cooks, on a clean cutting board, peel, then cut onion into 1/4-inch pieces.
- Thinly slice chives.
- Thinly slice mushrooms.
- To a medium bowl, add Gravy Spice Blend, beef broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) sugar. Whisk to combine. (NOTE: This is your gravy sauce.)
- Reheat the same pan (from step 2) over medium. Add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec until butter melts.
- When hot, add mushrooms and onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender.
- Pour the gravy sauce over top. Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with salt and pepper.
- Divide potatoes between plates.
- Sprinkle cheese curds over top.
- Top with mushroom gravy.
- Sprinkle bacon and chives over top.
If you've opted for double bacon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of bacon.
