Poutine Recipe
Golden fries covered with bacon gravy, smoked gouda & Cheese curds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Bacon Gravy
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch wide) to form fries.
- 2
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 3
Fry the Potatoes
Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Drain and dry the soaked fries, then fry them in batches for about 5-7 minutes or until golden brown. Remove and place on paper towels to drain excess oil. Season with salt.
Bacon Gravy
- 4
Cook the Bacon
In a large skillet over medium heat, cook the bacon slices until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble into pieces.
- 5
Make the Roux
In the same skillet with the bacon drippings, add the flour and whisk continuously for about 2-3 minutes until it turns golden and bubbly.
- 6
Add the Broth
Gradually add the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes. Add black pepper and crumbled bacon, stirring to combine.
Assemble the Poutine
- 7
Layer the Ingredients
Place a generous portion of fries on a serving plate. Pour the bacon gravy over the fries, ensuring they are well-covered.
- 8
Add Cheese
Sprinkle the smoked Gouda cheese over the gravy, followed by the cheese curds. Allow the heat from the fries and gravy to slightly melt the cheese.
- 9
Serve Immediately
Serve the poutine hot, garnished with additional bacon if desired. Enjoy!