This beer and back bacon poutine is the ultimate Canadian comfort food

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You had us at beer. Then, at bacon. Finally, poutine. Yes x 3. As you well know, poutine is a staple of every true Canadian’s diet — for better or for worse, we love the stuff. This recipe is a must-try, especially as temperatures dip, and we move into comfort-food eating mode. Planning on hibernating for the next, say, four months? Don’t do it alone. Enjoy the company of this delicious savoury snack, or meal, because it’s no longer bathing suit season, folks. It’s carb-loading season. It’s easy to make, just watch the video for the steps and see below for the ingredients and recipe. Bon appétit!

Beer and Back Bacon Poutine

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.