Perfect Poutine with Bacon Gravy

1
Francine Lizotte

By
@ClubFoody

This side dish, originated in Québec Canada, is delicious and flavorful and has become popular worldwide. Add bacon to your gravy and you have a winner!

Rating:

☆☆☆☆☆ 0 votes

Serves:
2 servings
Prep:
20 Min
Cook:
45 Min
Method:
Deep Fry

Ingredients

  • 2-3 large
    russet potatoes, peeled and washed
  • 2
    strips bacon, finely chopped
  • 1 medium
    shallot, minced
  • 1 large
    clove garlic, pressed
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    unbleached all-purpose flour
  • 2 c
    cold low-sodium beef stock
  • 1 Tbsp
    ketchup
  • 1/2 tsp
    worcestershire sauce
  • 1/2 tsp
    balsamic vinegar
  • ·
    garlic salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 small
    pinch ground himalayan sea salt
  • ·
    canola oil, for frying (substitute peanut oil)
  • 1 c
    cheese curds, or more to taste

How to Make Perfect Poutine with Bacon Gravy

Step-by-Step

  1. Cut potatoes into lengths of about ¼” x ¼” x 4”. Place in a large bowl, cover with cold water, and refrigerate for at least 2 hours and up to 24 hours for extra-crispy fries. Drain well and pat dry between two kitchen towels.
  2. In a medium saucepan over medium heat, cook bacon until fat is rendered and bacon starts getting brown. Add shallots and sauté for 1 minute. Add garlic and sauté for 2 minutes. Add butter and stir until melted. Add flour and stir constantly; cook for 21/2 to 3 minutes. Pour cold broth and then add ketchup, Worcestershire sauce, balsamic vinegar, garlic salt and black pepper. Whisk ingredients and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes or until the gravy thickens. Taste and adjust seasoning if needed. Keep it warm until ready to serve.
  3. Pour oil in a deep-fryer and heat until a deep-fry thermometer reads 350ºF. Working in small batches, add potatoes and fry for 3 minutes. Transfer potatoes on a baking sheet lined with paper towel. Increase temperature to 375ºF and, working in small batches, fry potatoes for 9 minutes or until crispy. Transfer chips on a baking sheet without paper towel and pat with paper towel.
  4. Transfer some fries on a warm plate, sprinkle with cheese curds and pour some gravy; repeat again with fries, cheese and gravy. You can strain gravy or not before pouring.
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=unKMmgx9hrs

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