Cheese Potatoes (Poutine Precurser)

• slices bacon↗5
• butter↗1 tablespoon
• onion, chopped↗1
• garlic cloves, chopped↗2
• dash balsamic vinegar (optional)↗1

  optional

• olive oil↗1 tablespoon
• waxy potatoes, peeled and diced↗3
• gruyere (or other hard, white cheese) or 1 cup comte cheese (or other hard, white cheese)1 cup
• salt and pepper

Step-by-step instructions

1. 1

   Fry the bacon and remove to paper towel to drain.

2. 2

   Pour all but a tablespoon of the fat from the pan and add the butter to get hot.

3. 3

   Fry the onion until soft and golden, adding the garlic for a minute or two at the end.

4. 4

   Deglaze with a splash of balsamic vinegar, if you like. Remove all to a plate.

5. 5

   Add the oil to the pan to get hot.

6. 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. 7

   Return the onion, garlic, and bacon to the pan.

8. 8

   Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute.

9. 9

   Serve with mixed salad greens.