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perfect poutine with bacon gravy

Recipe by
Francine Lizotte
Surrey South, BC

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!

yield 2 servings
prep time 20 Min
cook time 45 Min
method Deep Fry

Ingredients For perfect poutine with bacon gravy

  • 2-3 lg
    russet potatoes, peeled and washed
  • 2
    strips bacon, finely chopped
  • 1 md
    shallot, minced
  • 1 lg
    clove garlic, pressed
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    unbleached all-purpose flour
  • 2 c
    cold low-sodium beef stock
  • 1 Tbsp
  • 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 sm
    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

  • 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 >>>>