Cheese Potatoes (poutine Precurser)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 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, cheese) or 1 cup comte cheese (or other hard, cheese)
• salt and pepper

Recipe

• 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.