Poutines Recipe

Braise the bacon

Place the bacon strips in a heavy skillet or small Dutch oven in a single layer. Add the sliced onion, smashed garlic, brown sugar, cracked peppercorns and thyme sprigs. Pour in the beer until it comes about halfway up the bacon. Bring to a gentle simmer over medium heat, then reduce to low, cover and braise gently for 25–30 minutes until bacon is tender and partially rendered.

Remove bacon with tongs to a rimmed baking sheet lined with foil. Reserve 1/2 cup of the braising liquid (strain out solids) for the gravy and set aside. If you prefer crispier bacon, place the bacon under a medium broiler for 3–5 minutes or pan-sear briefly to render edges until crisp. Chop or roughly dice bacon into bite-size pieces once slightly cooled.

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/3–1/2" thick fries. Rinse well in cold water to remove surface starch, then soak in a bowl of cold water for at least 30 minutes (or up to 2 hours) to make them crispier. Drain and pat completely dry with kitchen towels.

Fry the potatoes

Heat oil in a deep pot or heavy skillet to 325°F (160°C) for the first blanch. Working in batches, fry the potatoes 4–5 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with salt, pepper and the optional fresh thyme leaves; keep warm.

Make a roux and cook

In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 2–3 minutes until the mixture is a light golden blond color (cooked flour taste, not burnt).

Slowly whisk in the beef stock and the reserved braising liquid from the bacon, a little at a time, ensuring no lumps form. Bring to a gentle simmer and cook for 5–7 minutes until the gravy thickens to a pourable but coating consistency.

Stir in Worcestershire sauce, chopped thyme leaves, salt and pepper. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally. If the gravy becomes too thick, thin with a tablespoon or two of hot water or stock.

Build the poutine

Divide the hot fries among 4 shallow bowls or two large plates (serves 4 as a starter share). Scatter the cheese curds evenly over the fries while still hot so they begin to soften. Spoon the hot gravy over the fries and curds generously so some curds begin to melt but remain distinct.

Top each portion with the chopped double-smoke beer braised bacon pieces. Dollop sour cream in small spoonfuls across the poutine or serve on the side if preferred. Sprinkle with thinly sliced fresh chives and a few fresh thyme leaves. Finish with a light crack of black pepper and a pinch of coarse sea salt as needed.

Serve immediately while gravy is hot and fries are crisp. Encourage guests to mix slightly so melted curds and gravy coat the fries.