Bacon-and-Cheese Curd Poutine

La Poutine Week

Very High Fibre

Discovery

with Rich Mushroom Gravy

8 min

Difficulty: 1/3

Canadian

Ingredients: Yellow potato • Cheese curds (milk) (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) • Mushrooms • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 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 • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Tags

Very High Fibre

Classic-plates

Regional-specialty

Discovery

Game-night

Canadian-classics

Ingredients

Bacon Strips

100 g

Cheese Curds

1 cup

Yellow Potato

600 g

Mushrooms

113 g

Yellow Onion

1 unit(s)

Chives

7 g

Zesty Garlic Blend

7 g

Beef Broth Concentrate

2 unit(s)

Gravy Spice Blend

20 g

Butter

1 tbsp

Oil

1 tbsp

Sugar

0.25 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove brown spots from potatoes, then cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
Roast in the middle of the oven for 22-25 min, stirring halfway through, until golden and tender. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)

While potatoes roast, heat a large non-stick pan over medium.
While the pan heats, cut bacon into 1/2-inch pieces.
When hot, add bacon. Cook for 5-8 min, stirring occasionally, until crispy.**
Using a slotted spoon, transfer bacon to a towel-lined plate. Set aside.
Discard all but 1 tbsp (2 tbsp) of fat from the pan.

While bacon cooks, on a clean cutting board, peel, then cut onion into 1/4-inch pieces.
Thinly slice chives.
Thinly slice mushrooms.
To a medium bowl, add Gravy Spice Blend, beef broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) sugar. Whisk to combine. (NOTE: This is your gravy sauce.)

Reheat the same pan (from step 2) over medium. Add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec until butter melts.
When hot, add mushrooms and onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender.
Pour the gravy sauce over top. Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with salt and pepper.