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Smokey Maple Bacon Poutine Recipe

Smokey Maple Bacon Poutine in Cast Iron Skillet
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★★★★★

5 from 1 reviews

Our smokey maple bacon poutine has everything: cheese, gravy, french fries and of course bacon! What more could you ask for in a poutine?

Ingredients

Scale

For the brown sugar maple bacon: 

  • 9–12 strips center thick-cut hickory smoked bacon
  • 1/3 cup brown sugar
  • 2 tbsp maple syrup
  • freshly ground black pepper to taste

For the gravy:

  • 3 tbsp unsalted butter
  • 3 tbsp rice flour
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1 1/3 cup beef stock
  • 2/3 cup chicken stock
  • 1 tbsp corn starch mixed with 1 tbsp chicken stock
  • 2 1/2 tsp blackstrap molasses
  • 2 tsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 1/2 tsp kosher salt

Other ingredients:

  • 1 lb frozen or fresh hand cut french fries, deep-fried or air-fried. *
  • 1 cup cheddar cheese curds or fresh mozzarella, cut into half inch pieces. 

 

Instructions

Make the bacon

  1. Preheat oven to 375 degrees.
  2. Place a wire rack inside a half baking sheet.
  3. Lay strips of bacon on rack and sprinkle with pepper and brown sugar on top side only, then gently press it in.  Drizzle with maple syrup.
  4. Place baking sheet in oven for 25-30 minutes until bacon is crisp.
  5. Remove from oven and place on parchment paper to cool completely. Once cool, cut bacon into 1/2 inch pieces.

Make the gravy

  1. Combine the onion powder, garlic powder and chili powder in a small bowl.
  2. Combine the beef stock and chicken stock in a liquid measuring cup.
  3. In another bowl, combine the molasses, Worcestershire sauce, and liquid smoke.
  4. Set a medium saucepan to medium heat and melt butter.
  5. Once butter melts, whisk in the rice flour and keep whisking for about 2-3 minutes until it’s golden brown. 
  6. Pour in the beef and chicken stocks in a steady stream while whisking. Add the onion, garlic and chili powders and continue whisking until gravy is reduced and slightly thickened, about 3-5 minutes.  
  7. Stir cornstarch slurry well (cornstarch + tbsp chicken stock) to make sure it hasn’t clumped and add it to gravy in a steady stream to combine. 
  8. Stir in the molasses, Worcestershire sauce and liquid smoke.  Add 1/2 teaspoon Kosher salt.  Taste the gravy and add more salt if needed.
  9. Whisk until gravy is thickened enough to coat the back of a spoon. Turn heat down to low until ready to pour over fries and cheese curds.  

Assemble the poutine

  1. * Place fries on a plate or a bowl
  2. Scatter cheese curds and bacon over fries.
  3. Pour gravy over fries and curds. Enjoy!

Notes

* Start frying or baking the french fries according to package directions when you start the gravy so that both are ready around the same time.  1 lbs. takes about 6-8 minutes in a deep fryer or 10-15 minutes in the oven from frozen. 

Keywords: bacon poutine, poutine, french fries, gravy, cheese curds, smokey, maple

Find it online: https://seasonedcooks.com/smokey-maple-bacon-poutine/