Perfect Poutine with Bacon Gravy
Poutine is world renowned but only just recently. If you asked someone from Europe or even the United States about it 15-20 years ago , they wouldn’t know what you were talking about. Thanks to the media, food shows and the internet, poutine is now quite well known!
Here’s some history behind this tasty side dish… It was created in the 1950s in Warwick, Québec. It all started because a customer asked the owner to add cheese curds to his Fries and the owner’s response was “That’s going to make a dreadful mess!” or “Ca va faire une maudite poutine!”. Although many people claim to be the original creator of this dish, in 1964, a certain Jean-Paul Roy from Drummondville, Québec served the side dish we know today which are fries, cheese curds and gravy.
It really doesn’t matter who created what, this Québec dish is so delicious. Since its rise to fame, many cooks and chefs around the world have added their own personal touches to it but for me, poutine is poutine – fries, gravy and cheese curds.
I never thought that one day I would end up making my own. When I moved to Ontario back in the 80s’, this side dish wasn’t even known. By force of circumstance, I had to make my own and after many attempts, I finally got my Perfect Poutine with Bacon Gravy!
To make my perfect poutine all you really need is a great deep fryer that reads the temperature accurately. When it comes to frying, it’s important that your French Fries are all cut the same size so they cook more evenly. You can make a gravy without the bacon if you prefer but why would you… it’s bacon! Now talking about gravy, I have another gravy recipe that you might want to try in lieu of this one and it’s my Turkey Gravy without Drippings. It’s much faster than this one… just another option for you to have!
This Perfect Poutine with Bacon Gravy is a flavorful side dish that you can also enjoy as a meal. Give this well-known Québécois dish a try, it’s comfort food at it’s best! If you want a delicious twist on this classic, try my Cajun Poutine… it’s another OMG!
Bon Appétit!
Check out these other great potato side dish recipes…
– Scalloped Potatoes
– Mixed Mashed Potatoes
– Twice Baked Potatoes
– Creamy Bacon Potato Salad
– Tex-Mex Potatoes
– Duck Fat Roasted Potatoes
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
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Perfect Poutine with Bacon Gravy
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Ingredients
- 2-3 large russet potatoes, peeled and washed
- 4 strips bacon, finely chopped tips & tricks
- 1 medium shallot, minced
- 2 large cloves garlic, minced
- 4 tbsp. unsalted butter tips & tricks
- 4 tbsp. unbleached all-purpose flour
- 4 cups cold low-sodium beef stock
- 2 tbsp. ketchup, such as Heinz®
- 1 tsp. Worcestershire sauce
- 1 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 *optional
- canola oil, for frying (substitute peanut oil)
- 1 1/2 cups cheese curds, or more to taste
Directions
- Using a mandolin or knife, cut potatoes evenly. Fill up a large bowl with cold water and add potatoes, tossing them around to release the starch. Empty the bowl and refill again with cold water; toss and refill one more time.
- Transfer to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
- In a medium saucepan over medium heat, cook bacon until the 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 2 1/2 to 3 minutes.
- Pour in cold broth and then add ketchup, Worcestershire sauce, balsamic vinegar, garlic salt and black pepper. Whisk the ingredients and bring to a boil. Reduce the 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.
- Pour oil in a deep-fryer and heat until temperature reaches 300ºF.
- Drain the fries and pat them dry between two kitchen towels.
- Working in batches, blanch fries for 2 to 4 minutes depending on the thickness. Using a spider strainer or slotted spoon, remove potatoes and place those on a baking sheet lined with paper towels; cool while working with the others.
- Increase the oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 6 to 8 minutes.
- Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
- Transfer some fries to a warm serving plate, sprinkle with cheese curds and pour on gravy; repeat again with fries, cheese and gravy. The gravy can be strained before pouring if desired.
Notes
Don't forget to rate and comment on this recipe!
Gonna try this it looks delicious
Thanks Donald!