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Bacon Poutine

Not many Americans know about poutine and I have to say we are missing out. Poutine is a dish consisting of French fries and cheese curds then smothered with gravy. Yes I did say lip smacking gravy. Poutine originated in Quebec around the 1950s and I believe it is finally gaining traction in the US. There’s a great debate over which restaurant first served poutine but for this post it doesn’t really matter. We just get to eat it.

For our poutine recipe we are going to stray a bit from the authentic version and top ours with bacon, because bacon just makes life better. We are going to hand cut the fries and then double fry them to ensure they are crispy outside and tender inside. Then we will make the most important part of this recipe… the gravy. The gravy brings it all together and we will not use canned gravy or a gravy seasoning packet.

The bacon is baked in the oven at 375 for approximately 20 minutes. If you have not baked bacon before it really is the way to go. No grease splattering all over you and the bacon doesn’t curl. Place aluminum foil on a baking sheet and add your bacon. Make sure to start keeping an eye on the bacon after about 12 minutes to ensure even cooking and that it’s not burning.

I like to keep the skin on the potatoes, cut them into fries and then presoak them in a mixing bowl for a few hours. Presoaking the potatoes helps remove the starch and allows us to get the fries really crisp. This is important because pouring gravy over the fries will get them soggy and the crisper the fries are the less soggy they will turn out when the gravy is added. Just remember to dry the fries before adding to the hot oil.

I like a mixture of chicken and beef broth but if you only have one or the other that will work too. Ok, lets get to cooking.

Bacon Poutine



  • 1/4 cup flour
  • 4 tbsp butter
  • 2 cups chicken broth
  • 2 cups beef broth
  • salt & pepper to taste

French fries

  • 5 Russet potatoes
  • oil for frying

Cheese curds


  • 5 slices cooked and diced


  1. Cut potatoes into 1/4 inch sticks, cover with water and let sit for 20 minutes

  2. Add 3 inches oil to a dutch oven and heat to 325. Drain potatoes and dry. Working in small batches fry for approximately 5 minutes until slightly crisp. Remove and drain and allow to cool for 10 minutes. Heat oil to 375

  3. Heat butter over medium heat in a saucepan. Once melted add flour and whisk for about 3 minutes or until smooth. Add beef and chicken broth and bring to a boil. Continue stirring until thickened for about 10 minutes. Add salt and pepper to taste and turn heat to low

  4. Working in batches fry the fries again until golden brown and delicious, about 3 minutes. Remove from oil and drain.

  5. To serve place fries in serving bowls and add gravy. Mix the fries and gravy then add cheese curds and bacon.

There you have it. Enjoy this Canadian dish of goodness and try your own spin.  Next time I may top the poutine with pulled pork. Or maybe even braised pork belly. The options are almost endless. Thanks for stopping by Life44…Live, laugh, love & learn.

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If you liked this recipe, you must try this one as well: