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I was attempting to develop a variation on poutine that I'm calling "Poutine Amélioré".
Here they are out-of-the-oven, baked and cheesed. I packed them in Tupperware and brought them to the office party the next day, where I will finished them off:
cut gelatinized chicken reduction into small cubes and placed one in each potato cube.
fired up a blow torch (OK, a small culinary blow torch, but a blow torch nonetheless) and melted the reduction while warming the potato/cheese.
Served.
Calling it "amélioré" (with a grammatical error) is extra salt in the wound.