Homemade maple candied bacon poutine with melted cheese curds and a flavourful beef gravy is the ultimate decadent Canadian comfort food!
There is perhaps no dish more iconic to Canadian cuisine than poutine. Originating in the province of Quebec, poutine quickly became a favourite across the country. With its rich brown gravy and melty cheese curds, poutine is the ultimate comfort food.
In this classic dish, crispy fries are drenched in a rich beef gravy and topped with white cheddar cheese curds. Sweet maple candied bacon adds the perfect sweet and salty twist to this beloved Canadian dish.
Ingredients
Russet potatoes: When it comes to making homemade french fries, the type of potato you use matters. Avoid using any type of waxy potato, such as yellow flesh or Yukon Golds; the high moisture and sugar content will yield fries that darken too quickly and aren’t crispy. Floury potatoes, such as russets, create that ideal crispy exterior with a soft, fluffy interior that we are looking for in a french fry.
Cheese curds: Fresh cheese curds are essential to creating the perfect poutine. Traditionally, white cheddar cheese curds are used. I like using the Canadian brand Bothwell’s cheddar cheese curds.
Bacon: Use thick cut bacon slices. The bacon can be candied ahead of time and stored in the fridge. Warm the slices before cutting and serving.
Beef broth: While a homemade beef broth would certainly be delightful, this gravy recipe makes use of pantry staples to create an easy and flavourful gravy. Reduced sodium beef broth is combined with a spoonful of beef base to create a delicious depth of flavour. I like using Better Than Bouillon for the beef base in this recipe. Be sure to start with a reduced sodium broth to ensure the gravy isn’t overly salty.
Vegetable oil: Use a neutral canola or vegetable oil for frying.
How to MAKe Maple Candied Bacon Poutine
Prep the potatoes
Making french fries at home is relatively easy although it does take a few steps to create that perfect golden fry. Begin by cutting and soaking the potatoes. When making fries, starch is the enemy. Excess starch on the potatoes will cause the outside to darken before the fries are cooked completely.
Peel the potatoes and cut into 1/4 inch square french fries, adding the cut pieces to a large bowl of water. After all the fries are cut, toss them well in the water. You will see the water go cloudy, this is the starch being washed off. Rinse and repeat the washing of the potatoes until the water runs clear. Fill up the bowl with water again and cover. Place in the fridge for at least an hour, or overnight.
Make the candied bacon
Preheat the oven to 375°F. Line a baking sheet with foil and then top with a rack. Spray the rack generously with non-stick spray. Lay the bacon slices on the rack making sure they don’t overlap. In a small bowl, combine the brown sugar, cayenne, and black pepper. Brush the bacon with some of the maple syrup and sprinkle with a third of the brown sugar. Bake for 10 minutes.
Flip the bacon slices over and repeat on the other side, brushing with maple syrup and sprinkling with another third of the brown sugar. Bake for another 10 minutes. Flip the bacon slices again and top with the remaining maple syrup and brown sugar. Bake for another 10 minutes. Let cool briefly before using.
Blanch the fries
To create that perfect crispy outside and soft, fluffy inside, french fries need to be fried twice. The first fry essentially cooks, or blanches, the potatoes without adding any colour. The fries will still be white but soft and just cooked through. They, let them cool before frying for a second time just before serving.
Just before blanching, remove the fries from the bowl of water and transfer to a tea towel. Thoroughly dry the potatoes off before frying. Any excess water will spatter when it hits the hot oil. Prepare a baking sheet lined with several layers of paper towel.
To blanch the fries, heat about 3 inches of vegetable oil in a deep, wide saucepan. Heat the oil just to 300°F. Add about a third of the fries and cook for about 4 to 5 minutes, gently stirring with a slotted spoon occasionally to make sure the fries don’t stick together. Once the fries are soft but before they begin to colour, remove them from the oil with a slotted spoon and transfer to the paper towel lined baking sheet. Repeat two more times until all the fries are blanched.
Transfer the baking sheet to the fridge and chill until the fries are completely cold. You can do this several hours before you want to serve them. The fries can be blanched earlier in the day and finished just before serving.
Make the gravy
Begin by making a flavourful beef broth. In a small saucepan, heat the olive oil over medium heat. Add the diced shallots and sauté for 3 to 4 minutes until it begins to brown. Add the garlic and thyme and sauté for another 30 seconds. Add the beef broth along with the beef base and Worcestershire sauce. Bring to a simmer and turn the heat to low. Cook gently for 5 minutes then remove from the heat. Strain the broth and set aside.
In a clean saucepan, melt the butter over medium high heat. Whisk in the flour to make a roux. Cook for 3 to 5 minutes, stirring constantly, until the roux darkens to a golden brown colour. Add the broth to the roux in batches, whisking constantly to prevent lumps. Bring the gravy to a boil. Season with the pepper and keep warm until serving.
Finish the fries
Heat the oil up to 350°F. Line a baking sheet with a rack and set aside. Add a third of the blanched fries to the hot oil, stirring occasionally with a slotted spoon, and fry for 4 to 6 minutes until they are a deep golden brown and are crispy on the outside. Lift them out with a slotted spoon and place on the rack-lined baking sheet. Immediately sprinkle generously with the kosher salt.
Serve the Maple Candied Bacon Poutine
To serve, rewarm the bacon if needed. Chop the bacon into bite-sized pieces. In a shallow bowl add a layer of fries. Top with a few cheese curds. Repeat with more fries and cheese curds. Spoon the gravy generously over top and then top with the candied bacon. Garnish with parsley if desired and enjoy!
