Homestyle Poutine with Sage Gravy, Cheese Curds, and Bacon

Prepare to be whisked away to a world of flavors and comfort with Chef Adrian Beaty's Homestyle Poutine. This classic Canadian dish is a symphony of savory delights, featuring a luscious sage gravy, velvety cheese curds, and our irresistible bacon from Central Park Farms.

Ingredients:

• 2.5-3lbs yellow flesh potatoes (such as Yukon Golds)

• 2-3 T butter

• Salt and pepper

• 1 package Central Park Farms sage gravy, thawed

• 200 gr Golden Ears Cheesecrafters cheese curds

• 4 slices Central Park Farms bacon

Directions:

1. Cook potatoes in salted boiling water till just cooked through. Drain and allow potatoes to cool. I like to do this the day before (store in fridge).

2. Cook bacon in a frying pan until crispy. Remove bacon, leave fat in the pan. Chop bacon and set aside

3. Remove potatoes from the fridge and dice into 1” pieces.

4. Heat reserved bacon fat with 2-3T butter, add potatoes and saute till golden and hot. (You can do this stove top or in a preheated 425 degree oven), season with salt and pepper

5. While potatoes are cooking, reheat gravy following the package’s instructions.

6. Place potatoes on serving platter, top with cheese curds and reserved bacon bits, pour over gravy, and enjoy!

Chef’s Tips:

You can use another variety of potato. I like the yellow fleshed potatoes because of their texture and flavor when cooked

No cheese curds? Substitute a nice creamy blue cheese!

You can easily substitute cooked sausage, smoked beef brisket, or smoked and pulled pork