Bacon and Cheese Curd Poutine
Serves 2 | with Brown Gravy- Milk
- Wheat
- Soy
- Sesame
- Sulphites
- Egg
- Fish
- Milk
- Mustard
- May contain traces of allergens
Crispy bacon, gooey cheese curds and shallot gravy ... need we say more? A sprinkle of fresh chives adds the perfect bright punch! Ingredients: Russet potato • Cheese curds (milk) (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • 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.
Ingredients
100 g
Bacon Strips
2 unit(s)
Russet Potato
2 unit(s)
Beef Broth Concentrate
½ cup
Cheese Curds
(Contains: Milk)
7 g
Chives
1 unit(s)
Shallot
20 tbsp
Gravy Spice Blend
(Contains: Wheat, Soy May be present: Sesame, Sulphites, Egg, Fish, Milk, Mustard)
Not included in your delivery
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch fries. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
Meanwhile, thinly slice chives. • Peel, then cut shallot into 1/4-inch pieces. Cut bacon into 1/4-inch pieces. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully drain and discard bacon fat, then wipe the pan clean.
When fries are almost done, heat the same pan over medium-high. When hot, add shallots and 2 tbsp butter. Cook, stirring often, until shallots are fragrant and butter is melted, 1-2 min. Sprinkle Gravy Spice Blend over top. Stir to combine, 1 min. Add broth concentrates and 1 cup water. Simmer, stirring occasionally, until gravy thickens slightly, 3-4 min.
Divide fries between plates. Top with bacon and cheese curds. Spoon gravy over top. Sprinkle with chives
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, especially praising the gravy as "magical" and "super good." Some found it too salty with the bacon.
- Ease of prep: Several noted it was simple to make, though a few mentioned it took longer than expected.
- Suggestions: Consider adding more potatoes and cheese curds; some found the portions small. Try putting cheese curds on hot fries for better melting.
- Portions: Many felt the serving was too small for two people, particularly noting a lack of cheese curds and potatoes.
- Gravy: While many enjoyed the gravy, some wanted more of it or a stronger beef flavor.
