Perfect Poutine with Bacon Gravy Recipe | Club Foody (2024)

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Author: Francine Lizotte

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by Francine Lizotte

  • bacon gravy
  • cheese curds
  • french fries
  • international cuisine
  • poutine with bacon
  • poutine with cheese curds
  • province of Québec
  • Québécois cuisine
  • Québécois popular dish
  • St. Jean Baptiste dish
  • traditional québécois dish
  • Canadian cuisine
  • International
  • Pork
  • Québécois cuisine

Perfect Poutine with Bacon Gravy Recipe | Club Foody (2)

Poutine is world renowned but only just recently. If you asked someone from Europe or even the United States about it 15-20 years ago , they wouldn’t know what you were talking about. Thanks to the media, food shows and the internet, poutine is now quite well known!

Here’s some history behind this tasty side dish… It was created in the 1950s in Warwick, Québec. It all started because a customer asked the owner to add cheese curds to his Fries and the owner’s response was “That’s going to make a dreadful mess!” or “Ca va faire une maudite poutine!”. Although many people claim to be the original creator of this dish, in 1964, a certain Jean-Paul Roy from Drummondville, Québec served the side dish we know today which are fries, cheese curds and gravy.

It really doesn’t matter who created what, this Québec dish is so delicious. Since its rise to fame, many cooks and chefs around the world have added their own personal touches to it but for me, poutine is poutine – fries, gravy and cheese curds.

I never thought that one day I would end up making my own. When I moved to Ontario back in the 80s’, this side dish wasn’t even known. By force of circ*mstance, I had to make my own and after many attempts, I finally got my Perfect Poutine with Bacon Gravy!

To make my perfect poutine all you really need is a great deep fryer that reads the temperature accurately. When it comes to frying, it’s important that your French Fries are all cut the same size so they cook more evenly. You can make a gravy without the bacon if you prefer but why would you… it’s bacon! Now talking about gravy, I have another gravy recipe that you might want to try in lieu of this one and it’s my Turkey Gravy without Drippings. It’s much faster than this one… just another option for you to have!

This Perfect Poutine with Bacon Gravy is a flavorful side dish that you can also enjoy as a meal. Give this well-known Québécois dish a try, it’s comfort food at it’s best! If you want a delicious twist on this classic, try my Cajun Poutine… it’s another OMG!
Bon Appétit!

Check out these other great potato side dish recipes…
Scalloped Potatoes
Mixed Mashed Potatoes
Twice Baked Potatoes
Creamy Bacon Potato Salad
Tex-Mex Potatoes
Duck Fat Roasted Potatoes
and for even more side dish recipes, click on this link…

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Perfect Poutine with Bacon Gravy Recipe | Club Foody (3)

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!

5 from 3 votes

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Servings 2

Hover to scale

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Passive time 2 hours hrs

Total Time 1 hour hr 5 minutes mins


  • 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 sea salt *optional
  • canola oil, for frying (substitute peanut oil)
  • 1 1/2 cups cheese curds, or more to taste


  • 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 over medium heat, 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.

  • Pour oil in a deep-fryer and heat until temperature reaches 300ºF.

  • Drain the fries and pat them dry between two kitchen towels.

  • Working in batches, blanch fries 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.

  • Transfer some fries to a warm serving plate, sprinkle with cheese curds and pour on gravy; repeat again with fries, cheese and gravy. The gravy can be strained before pouring if desired.


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Perfect Poutine with Bacon Gravy Recipe | Club Foody (2024)


What are the ingredients in poutine gravy mix? ›

Corn starch, Wheat flour, Salt, Sugar (dextrose), Modified corn starch, Hydrolyzed soy and corn proteins, Onion powder, Vegetable oil, Caramel, Spices, Torula yeast, Xanthan gum, Yeast extract, Tomato powder, Citric acid, Soy flour, Garlic powder, Spice extracts, Natural flavours, Herbs.

What makes a good poutine? ›

A good poutine has melted cheese; a great poutine has squeaky cheese curds. Any good poutine will be filled with gooey, stretchy, yummy cheese. And, honesty time, it doesn't really matter the type of cheese.

What are the 3 things that poutine is made of? ›

The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy. Unless you make your gravy from scratch you also don't need any kitchen equipment beyond a standard french fry cutter and commercial deep fryer.

What's the difference between gravy and poutine gravy? ›

Poutine sauce is another way Canadians say gravy. I kid, I kid – but really poutine sauce is essentially a brown gravy that's make from butter, flour, stock, and spices. Like gravy, it's rich and hearty, warm and full of flavor.

What is poutine called in America? ›

In the United States, some restaurants of New York and New Jersey propose their own mix of fries, gravy and cheese, called « Disco Fries ». In Latin America, we can enjoy a poutine on the isolated beach of Zipolite island in Mexico.

What is the best substitute cheese for poutine? ›

If you can't get cheese curds for your poutine, then just use mozzarella cheese which is close to cheese curds. The only difference is that when you bite into cheese curbs it makes a squeaky sound. It won't be traditional Quebec poutine, but very close. Also if you can't find smoked meats, use pastrami as a topping.

What makes poutine unhealthy? ›

Poutine is a dish that originated in Canada and typically consists of French fries topped with cheese curds and gravy. While it is a tasty comfort food, it is generally considered to be high in calories, fat, and sodium, making it a less healthy choice compared to some other fast foods or dishes.

What does poutine do to your body? ›

A starch-filled meal like poutine can actually make your blood sugar level skyrocket, making your pancreas (which secretes insulin to makes sure your cells can access glucose in your blood) respond in kind.

What is the mother of poutine? ›

Details of the first ten years of Putin's life are scarce in his autobiography, especially when compared with other world leaders. Allegedly Vladimir Putin with his mother, Maria Ivanovna Putina (née Shelomova), in July 1958; two years before Vera Putina claims he was sent to his grandparents in Russia.

What is poutine in English? ›

poutine • \poo-TEEN\ • noun. : a dish of French fries covered with brown gravy and cheese curds - chiefly Canadian. Examples: Although classic poutine is a simple marriage of French fries, gravy, and cheese curds, the dish has inspired ethnic variations with different combinations of meats and sauces. "

What does poutine stand for? ›

The word poutine is commonly believed to have originated from the English word pudding (or as it were in French, pouding) used to describe a mixture, typically messy, of various foods. In Québec, the term poutine is slang for mess.

What is the American version of gravy? ›

In the United States, gravy is usually brown and made from pan drippings (the fat, rendered out of meat) mixed with flour or cornstarch. Milk, broth or water are also common liquids used to make gravy.

What do they call gravy in New York? ›

Sauce, never gravy.” “The dichotomy between gravy and sauce—I really have no idea,” he said. “I think mostly it's a geographical thing, with Jersey Italians preferring gravy whereas New Yorkers and people on Long Island saying sauce.

What do Italians call real gravy? ›

Here's the gist: the two ways Italians say “sauce” in Italian are salsa and/or sugo. Both words translate as “sauce” but never as “gravy.” Ragù doesn't even translate as “gravy” but comes close enough since it involves meat which is what people really mean when they say “gravy” (my personal opinion).

What is McDonald poutine gravy made of? ›

To make McDonald's Poutine, french fries are topped with a generous serving of cheese curds, which are small, fresh balls of curdled milk. The cheese is then covered with a rich, savory gravy, which is made from beef stock and other seasonings.

What is veg poutine gravy made of? ›

For the Gravy

Add vegan butter, mushrooms, miso paste, soy sauce, onion powder, flour and broth to a blender. Blitz on high power until smooth. Transfer to a saucepan and cook at medium heat until bubbling. Reduce heat to low and cook for 15 minutes until gravy has thickened.

What is gravy mix made of? ›

Base Ingredients: The main components of powdered gravy mix usually include a combination of starch, flavorings, seasonings, and sometimes fats. Common starches used are cornstarch, flour, or modified food starch.

What does gravy powder contain? ›

  • Potato Starch,
  • Salt,
  • Wheat Starch,
  • Colour (E150c),
  • Onion Powder,
  • Inactive Yeast Powder (contains Barley, Wheat)

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