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Cheese Potatoes Poutine Precurser

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Ingredients

Adjust Servings:
5 slices bacon
1 tablespoon butter
1 onion, chopped
2 garlic cloves, chopped
1 dash balsamic vinegar optional
1 tablespoon olive oil
3 waxy potatoes, peeled and diced
1 cup gruyere or other hard, white cheese or 1 cup comte cheese or other hard, white cheese
salt and pepper

Nutritional information

1733.4
Calories
1005 g
Calories From Fat
111.7 g
Total Fat
46.8 g
Saturated Fat
226.4 mg
Cholesterol
1431.7 mg
Sodium
125.9 g
Carbs
15.7 g
Dietary Fiber
10.2 g
Sugars
59.8 g
Protein
465 g
Serving Size

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Cheese Potatoes Poutine Precurser

Features:
    Cuisine:

    Haven't tried this yet, but thought I'd share what I've learned about the origins of Poutine. Bill Casselman's 'Canadian Food Words' has an entry on it, and I found a link:

    http://www.billcasselman.com/canadian_food_words/cfw_six.htm

    • 65 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    Cheese Potatoes Poutine Precurser, As a Canadian I adore poutine, our French fries smothered in curd cheese and gravy. I always wondered where it came from, and I suspect this French recipe from Laura Calder’s French food at Home FNCis part of its historic roots. Wonderful dish, double or triple as you wish., Haven’t tried this yet, but thought I’d share what I’ve learned about the origins of Poutine. Bill Casselman’s ‘Canadian Food Words’ has an entry on it, and I found a link: OMG, us Canadians know where it’s at!!!! YUM YUM YUM!!! For a real crazy poutine, I add fried bacon bits, and lots of pepper! 😛


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    Steps

    1
    Done

    Fry the Bacon and Remove to Paper Towel to Drain.

    2
    Done

    Pour All but a Tablespoon of the Fat from the Pan and Add the Butter to Get Hot.

    3
    Done

    Fry the Onion Until Soft and Golden, Adding the Garlic For a Minute or Two at the End.

    4
    Done

    Deglaze With a Splash of Balsamic Vinegar, If You Like. Remove All to a Plate.

    5
    Done

    Add the Oil to the Pan to Get Hot.

    6
    Done

    Cook the Potatoes, Seasoned With Salt and Pepper, Until Soft Inside When Pierced With a Fork, and Very Crisp and Golden on the Outside. This Will Take a Good 20 Minutes, Without Stirring Too Much or They Wont Get Brown.

    7
    Done

    Return the Onion, Garlic, and Bacon to the Pan.

    8
    Done

    Scatter the Cheese Over the Top and Leave the Pan on the Heat, Covered, Until the Cheese Has Melted, About a Minute.

    9
    Done

    Serve With Mixed Salad Greens.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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