Ingredients
Base:
- 2 lbs of fries
- 1/4 cup Bacon Olive Oil
- 1/4 cup Maple White Balsamic Vinegar
Gravy:
- 3 tbsp cornstarch
- 2 tbsp water
- 6 tbsp unsalted butter
- 1/4 cup unbleached all purpose flour
- 20 oz beef broth
- 10 oz chicken broth
- black pepper to taste
Toppings:
- 1.5 cups white cheddar cheese curds our favorite are Arizona Farms Garlic & Black pepper
- 2 crispy chicken breasts, diced optional
- 6 strips crispy bacon chopped
- 3 scallions chopped
Other great flavors to try:
Instructions
To make the gravy:
- In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes.
- Add the beef and chicken broth & bring to a boil, stirring with a whisk.
- Stir in 1 tbsp of the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, slowly add more of the cornstarch mixture, in small increments, as needed. Season with pepper. Taste, and add additional salt if necessary, to taste. Make ahead & re-warm or keep warm until your fries are ready.
To make the bacon:
- Add raw bacon to baking sheet.
- Glaze & coat with Maple White Balsamic Vinegar.
- Cook at 400 degrees for approx. 15 min or until desired crispiness.
To assemble the poutine:
- Heat frozen fries in the oven or make homemade fries.
- Add your fries to a large bowl. Drizzle the Bacon Olive Oil over them & toss to combine.
- Season lightly with salt while still warm. Add to a serving dish. Ladle gravy onto fries.
- Add the crispy chicken, Maple White Balsamic glazed bacon, and cheese curds.
- Sprinkle the scallions on top. Serve with freshly ground pepper. Serve immediately.