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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1012g) Recipe makes 1 servings |
||
| Calories 1733 | ||
| Calories from Fat 1005 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 111.7g | 171% | |
| Saturated Fat 46.8g | 233% | |
| Monounsaturated Fat 46.4g | ||
| Polyunsaturated Fat 9.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 226mg | 75% | |
| Sodium 1431mg | 59% | |
| Potassium 3199mg | 91% | |
| Total Carbohydrate 125.9g | 41% | |
| Dietary Fiber 15.7g | 62% | |
| Sugars 10.2g | ||
| Protein 59.8g | 119% | |
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Cheese Potatoes (Poutine Precurser)
By: MarraMamba
Jul 4, 2007
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.
SERVES 1 -2
Ingredients
- 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 comte cheese (or other hard, white cheese)
- salt and pepper
Directions
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. Remove all to a plate.5
Add the oil to the pan to get hot.6
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 won’t get brown.7
Return the onion, garlic, and bacon to the pan.8
Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute.9
Serve with mixed salad greens.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables > Potatoes
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: jkoch960
On Jun 29, 2008
Wow, this dish is fabulous! Potatoes, bacon, cheese............it doesn't get any better than that!
From: evelyn/athens
On Jun 27, 2008
More like a good potato hash with cheese, but you can see a vague outline for poutine here. I splurged and made up a packet of Swiss Chalet Gravy I had been sent, to serve over this, thus living the poutine experience more closely. 
It may be too hot in Greece right now to enjoy such hearty food, but it was delicious, the kids loved it, and it made me think back to the chip wagons I used to buy poutine from when I attended Ottawa U. A very good version of the 'real thing'.
From: Heydarl
On Jun 27, 2008
We both loved this touch of Canada. We were introduced to poutine many years ago on our first trip to Toronto & miss it very much between our visits. This dish was easy to prepare & had a great taste. I didn't use the balsamic & used grated cheddar cheese, as it was all I had. Made some gluten free gravy to go with this - not quite poutine gravy, but wonderful anyway. Thanks MarraMamba for sharing this keeper. Made for ZWT4
From: mersaydees
On Jun 23, 2008
My husband and I love this dish! I did not peel the potatoes, I grated the cheese, and I chopped the bacon before adding it back in step 7. Otherwise, I made it as directed. Thanks, MarraMamba! Made for ZWT4.
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