Recipe courtesy of Molly Yeh
Upside Down Hotdish Poutine
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- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 511
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 90 mg
- Sodium
- 885 mg
Poutine is a Canadian dish consisting of french fries, gravy and cheese curds. Molly is mixing that up with some of the ingredients from a classic Midwest hotdish. The result is a poutine-inspired upside-down casserole with a classic beef-and-green bean hotdish filling on top of smiley face potato tots, all dotted with cheese curds and covered with beer gravy and parsley to make it fancy.
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 511
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 90 mg
- Sodium
- 885 mg
Ingredients
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Directions
- Crisp the bacon in a large skillet over medium heat. Remove the bacon to a rack and drain off all but a thin coating of the fat. Return the skillet to medium heat. Add the shallot and a pinch of salt and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef and season it with 1 teaspoon salt. Brown the beef, breaking it up with a wooden spoon or spatula. Chop the bacon and add that in. Stir in the green beans and cook for a few minutes, until thawed. Remove with a slotted spoon and set the beef mixture aside while you make the gravy.
- Discard the juices that remain in the skillet, wipe it out if necessary, and return it to medium heat. Melt the butter and whisk in the flour to make a paste. Cook, whisking, for 2 minutes. Whisk in the pale ale, then add the stock very gradually, in 3 or 4 additions, whisking continuously and allowing the mixture to thicken before each addition. Whisk in the vinegar, Worcestershire sauce, thyme, nutmeg, and a bunch of turns of black pepper. Increase the heat and continue whisking frequently until the gravy just begins to simmer, then reduce the heat to low and simmer very gently for 5 minutes, whisking occasionally. Taste and adjust the seasoning as desired.
- Bake the tots until very crisp (or air fry them!) according to package directions. Pile them on a serving plate. Top with the ground beef, cheese curds, and the gravy. Top with parsley, write your will.
