Perfect Poutine with Bacon Gravy
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!
Ingredients
- 2-3 large russet potatoes, peeled and washed
- 4 strips bacon, finely chopped
- 1 medium shallot, minced
- 2 large cloves garlic, minced
- 4 tbsp. unsalted butter
- 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 pink salt *optional
- canola oil, for frying (substitute peanut oil) tips & tricks
- 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 add bacon and turn the heat to medium. 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.
- To make fries...Pour oil in a deep-fryer and heat until temperature reaches 300ºF.
- Drain the potatoes and pat them dry between two kitchen towels.
- Working in batches, blanch potatoes 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.
- Divide the fries to two warm serving plates, sprinkle with cheese curds and pour on gravy. The gravy can be strained before pouring if desired.