Perfect Poutine With Bacon Gravy Recipes

Steps:

• 1. Cut potatoes into lengths of about ¼" x ¼" x 4". Place in a large bowl, cover with cold water, and refrigerate for at least 2 hours and up to 24 hours for extra-crispy fries. Drain well and pat dry between two kitchen towels.
• 2. In a medium saucepan over medium heat, cook bacon until 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 21/2 to 3 minutes. Pour cold broth and then add ketchup, Worcestershire sauce, balsamic vinegar, garlic salt and black pepper. Whisk ingredients and bring to a boil. Reduce 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.
• 3. Pour oil in a deep-fryer and heat until a deep-fry thermometer reads 350ºF. Working in small batches, add potatoes and fry for 3 minutes. Transfer potatoes on a baking sheet lined with paper towel. Increase temperature to 375ºF and, working in small batches, fry potatoes for 9 minutes or until crispy. Transfer chips on a baking sheet without paper towel and pat with paper towel.
• 4. Transfer some fries on a warm plate, sprinkle with cheese curds and pour some gravy; repeat again with fries, cheese and gravy. You can strain gravy or not before pouring.
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