What could be more Canadian than poutine? Poutine with beer gravy and a crispy back bacon topping! This new classic is easy to put together, as individual servings or as one massive platter. —A.W.
6 Yukon Gold potatoes, scrubbed
(1¼ lbs/625 g)
1–2 tbsp vegetable or olive oil
1 tsp salt, divided
¼ tsp pepper, divided
2 tbsp butter, divided
6 slices back bacon (or 4 slices
peameal, or 4 strips smoked bacon), diced 1 small onion, diced
2 cloves garlic, minced
1 tbsp tomato paste
½ cup beer
2½ cups mushroom (or beef) broth, divided
¼ tsp Worcestershire sauce
¼ cup all-purpose flour
1¼ cups cheese curds (200 g)
1. Preheat oven to 400°F (220°C).
2. Cut potatoes into 3/4″-thick wedges. In a bowl, toss potatoes, oil, 3/4 tsp salt, and half the pepper. Arrange on a rimmed baking sheet lined with parchment paper. Bake, turning once, until golden and tender, about 40 minutes.
3. In a saucepan, melt 1 tbsp of the butter over medium-high heat. Fry bacon until browned, about 5 minutes, stirring often. (To use bacon strips, fry without butter, and drain off fat.) Set aside on a plate.
4. Reduce heat to medium; add onion, garlic, and remaining butter. Fry, stirring occasionally, until softened, about
3 minutes. Add tomato paste and beer, scraping up brown bits. Stir in 2 cups of the broth, Worcestershire sauce, and remaining salt and pepper. Whisk remaining broth with flour until com-bined. Briskly whisk into pan. Cook, stir-ring, until thick enough to coat the back of a spoon, about 10 minutes.
5. Top fries with cheese and gravy. Sprinkle with bacon. Makes 6 servings.