St. Jean Baptiste Bacon and Cheese Curd Poutine
with Brown Gravy
Crispy bacon, gooey cheese curds and shallot gravy ... need we say more? A sprinkle of fresh chives adds the perfect bright punch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
460 g
Russet Potato
2 unit
Beef Broth Concentrate
56 g
Cheese Curds
(Contains Milk)
7 g
Chives
50 g
Shallot
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
