Poutine Bar Recipe
Includes toppings like jalapeños, tomatoes, onions, and bacon bits.
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Ingredients
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Fries & Cheese Curds
Gravy
Toppings (Poutine Bar)
Method
Fries & Cheese Curds
- 1
- 2
- 3
Second fry (crisp)
Raise oil temperature to 375°F (190°C). Fry potatoes in batches 2–3 minutes each until golden brown and crispy. Drain on paper towels, immediately sprinkle with 1 tsp kosher salt and toss gently.
- 4
Warm cheese curds
If curds are cold, bring them to room temperature for 15–20 minutes so they soften slightly and have better texture when combined with hot fries and gravy. Do not melt them.
Gravy
- 5
Make roux
In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Whisk in 4 tbs all-purpose flour and cook, stirring constantly, 2–3 minutes until the roux turns a light golden color and loses the raw flour taste.
- 6
Add stock
Gradually whisk in 500 ml beef stock a little at a time to prevent lumps. Bring mixture to a gentle simmer and cook 6–8 minutes, whisking often, until gravy thickens to a sauce that will coat the back of a spoon.
- 7
Season
Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust seasoning. Keep gravy warm on the lowest heat setting, whisking occasionally to prevent a skin from forming.
Toppings (Poutine Bar)
- 8
Prepare bacon bits
Cook bacon until crisp (pan-fry, oven-baked at 400°F / 200°C for 15–20 minutes, or air-fry), let cool, then chop into small pieces. Keep warm or at room temperature for serving.
- 9
Prep fresh toppings
Thinly slice 2 jalapeños (remove seeds if you want less heat). Dice 2 Roma tomatoes, finely dice 1/2 cup red onion, slice 1/2 cup green onions, chop 1/4 cup cilantro. Place each topping in separate bowls for the poutine bar so guests can assemble to taste.
- 10
Assemble servings
For each serving (see servings below), place a generous portion of hot fries on a plate or shallow bowl. Scatter about 1/2 cup fresh cheese curds evenly over the fries. Ladle 1/2 to 3/4 cup hot gravy over the fries and curds so the curds soften but do not fully melt. Immediately sprinkle with desired amount of bacon bits, sliced jalapeños or pickled jalapeños, diced tomatoes, red onion, green onion and cilantro. Add a dollop of sour cream and finish with a crack of black pepper and hot sauce if desired.
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