1/7 Photos of 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.
My Private Note
Units: US | Metric
- 1Fry the bacon and remove to paper towel to drain.
- 2Pour all but a tablespoon of the fat from the pan and add the butter to get hot.
- 3Fry the onion until soft and golden, adding the garlic for a minute or two at the end.
- 4Deglaze with a splash of balsamic vinegar, if you like. Remove all to a plate.
- 5Add the oil to the pan to get hot.
- 6Cook 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.
- 7Return the onion, garlic, and bacon to the pan.
- 8Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute.
- 9Serve with mixed salad greens.
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Nutritional Facts for Cheese Potatoes (Poutine Precurser)
Serving Size: 1 (465 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1733.4
- Calories from Fat 1005
- Total Fat 111.6 g
- Saturated Fat 46.7 g
- Cholesterol 226.4 mg
- Sodium 1431.6 mg
- Total Carbohydrate 125.8 g
- Dietary Fiber 15.7 g
- Sugars 10.1 g
- Protein 59.7 g