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Cheese Potatoes Poutine Precurser

Main Recipe

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 (fnc)is part of its historic roots. wonderful dish, double or triple as you wish.

Time: 45 minutes

Number Of Ingredients: 9

Ingredients: bacon,butter,onion,garlic cloves,balsamic vinegar,olive oil,potatoes,gruyere,salt and pepper

Steps:

  1. fry the bacon and remove to paper towel to drain
  2. pour all but a tablespoon of the fat from the pan and add the butter to get hot
  3. fry the onion until soft and golden , adding the garlic for a minute or two at the end
  4. deglaze with a splash of balsamic vinegar , if you like
  5. remove all to a plate
  6. add the oil to the pan to get hot
  7. cook the potatoes , seasoned with salt and pepper , until soft inside when pierced with a fork , and very crisp and golden on the outside
  8. this will take a good 20 minutes , without stirring too much or they wont get brown
  9. return the onion , garlic , and bacon to the pan
  10. scatter the cheese over the top and leave the pan on the heat , covered , until the cheese has melted , about a minute
  11. serve with mixed salad greens
    60-minutes-or-less     time-to-make     course     main-ingredient     cuisine     preparation     for-1-or-2     lunch     main-dish     potatoes     vegetables     french     easy     european     number-of-servings     presentation     served-hot

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