Montréal-Style Bacon Poutine
Serves 2 | with Mushroom Gravy- Soy
- Wheat
- Sulphites
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree nuts
- Gluten
- May contain traces of allergens
- Wheat
Crispy bacon, gooey cheese curds and mushroom gravy ... need we say more? A sprinkle of fresh chives adds the perfect bright punch! Ingredients: Russet potato • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheese curds (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) (milk) • Shallot • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Chives.
Ingredients
100 g
Bacon Strips
3 unit(s)
Russet Potato
7 g
Chives
1 unit(s)
Shallot
227 g
Mushrooms
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Tree nuts, Wheat)
½ cup
Cheese Curds
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then halve lengthwise and cut into 1/4-inch fries.
- Add potatoes and 1 1/2 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 26-28 min, flipping halfway through, until tender and golden.
- Meanwhile, thinly slice chives.
- Peel, then cut shallot into 1/4-inch pieces.
- Thinly slice mushrooms.
- Cut bacon into 1/4-inch pieces.
- Heat a large non-stick pan over medium. When hot, add bacon. Cook 5-7 min, stirring occasionally, until crispy.**
- 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.
- When fries are almost done, reheat the same pan over medium-high.
- When hot, add 2 tbsp butter, then swirl until melted. Add shallots and mushrooms, then cook 4-5 min, stirring often, until shallots are fragrant and mushrooms have softened.
- Sprinkle Gravy Spice Blend over top. Stir to combine, 1 min.
- Add beef stock powder and 1 cup water. Simmer 2-3 min, stirring occasionally, until gravy thickens slightly.
- Divide fries between plates. Top with cheese curds, then spoon mushroom gravy over top.
- Sprinkle bacon and chives over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The gravy was delicious, with excellent flavours that complemented the dish well.
- Suggestions: Consider doubling the gravy recipe for a more generous portion; some found there wasn't enough for two servings.
- Portions: Several reviewers noted there weren't enough cheese curds; adding more could enhance the authentic poutine experience.
