St. Jean Baptiste Bacon Poutine as an extra
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St. Jean Baptiste Bacon Poutine as an extra

St. Jean Baptiste Bacon Poutine as an extra

Serves 2

Crispy bacon, gooey cheese curds and mushroom 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.

Preparation Time30 minutes
Cooking Time10 minutes


/ serving 2 people

100 g

Bacon Strips

3 unit(s)

Russet Potato

7 g


1 unit(s)


227 g


2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)

½ cup

Cheese Curds

(Contains Milk)

Not included in your delivery

¼ tsp


¼ tsp


2 tbsp


(Contains Milk)

1.5 tbsp



Nutrition Values

Calories870 kcal
Fat52 g
Saturated Fat21 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber7 g
Protein25 g
Cholesterol90 mg
Sodium1590 mg
Trans Fat1 g
Potassium1950 mg
Calcium250 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Paper Towel
Measuring Cups


Roast steak-cut fries
  • 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.
Prep and cook bacon
  • 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.
Make mushroom gravy
  • 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.
Finish and serve
  • Divide fries between plates. Top with cheese curds, then spoon mushroom gravy over top.
  • Sprinkle bacon and chives over top. 
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