Cheese and Bacon Poutine with Crispy Fries

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Classic Quebec poutine featuring crispy golden fries topped with cheese curds and a rich homemade gravy infused with smoky bacon. This French-inspired comfort-food recipe, ready in about 55 minutes, pairs russet potatoes, bacon strips, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large, peeled and cut into 1/2-inch fries russet potatoes
• 6, chopped bacon strips
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup chicken broth
• 2 cups cheese curds
• for frying vegetable oil
• 2 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 4 large peeled russet potatoes cut into 1/2-inch fries under cold water to remove excess starch. Pat dry thoroughly with paper towels.
2. Step 2: Heat vegetable oil in a deep fryer or large heavy pot to 350°F. Fry potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
3. Step 3: Increase oil temperature to 375°F and fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain and sprinkle with 1 tsp salt immediately.
4. Step 4: While fries cook, heat a large skillet over medium heat and add 6 chopped bacon strips. Cook until crispy, about 6 minutes, then remove bacon and set aside, reserving 2 tbsp bacon fat in skillet.
5. Step 5: Add 3 tbsp unsalted butter to the bacon fat and melt over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until golden and fragrant.
6. Step 6: Gradually whisk in 2 cups beef broth and 1 cup chicken broth, stirring constantly until the gravy thickens and coats the back of a spoon, about 5-7 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
7. Step 7: To assemble, place fries on a serving platter, scatter 2 cups cheese curds evenly on top, sprinkle with crispy bacon, and pour hot gravy over everything. Serve immediately so cheese curds soften but retain texture.