St. Jean Baptiste Bacon Poutine
Serves 2 | with Mushroom Gravy
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: 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
- Halve potatoes lengthwise, then 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, flipping halfway through, until tender and golden-brown, 23-25 min.
- 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 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 2 tbsp butter, then swirl until melted. Add shallots and mushrooms, then cook, stirring often, until shallots are fragrant and mushrooms have softened, 4-5 min.
- Sprinkle Gravy Spice Blend over top. Stir to combine, 1 min.
- Add beef stock powder and 1 cup water. Simmer, stirring occasionally, until gravy thickens slightly, 2-3 min.
- Divide fries between plates. Top with cheese curds, then spoon mushroom gravy over top.
- Sprinkle bacon and chives over top.
