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Few comfort foods feel as instantly satisfying as a golden pile of fries smothered in glossy gravy, squeaky cheese curds and smoky bacon. In this loaded fries recipe we bake the potatoes to crisp perfection, render bacon for its savory drippings and whisk an ultra-silky stock-based gravy that drenches every bite. Whether you’re hosting game night, cheering a hockey victory or craving a late-night indulgence, this Canadian poutine delivers layered textures and rich flavors without needing a deep fryer.
Crispy fries, smoky bacon, squeaky cheese curds and a rich gravy come together in Canadian poutine, making the ultimate comfort food you can whip up at home.
You might like to try some other Canadian classics such as East coast lobster rolls, a Halifax Donair, Nanaimo bars, or butter tarts.
Why You’ll Love It
Easy to bake: Oven fries cut out the fuss and mess of deep frying.
Smoky rich flavor: Bacon drippings infuse the gravy and fries with irresistible depth.
Make-ahead friendly: Gravy holds well, so assembly is quick when guests arrive.
Crowd-pleaser: Cheesy, crispy, savory elements satisfy kids and adults alike.
Smothered Fries with Cheese Curds Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Russet potatoes: Starchy flesh yields fries that stay fluffy inside and crisp outside.
Olive oil: Helps the potatoes brown evenly and adds subtle fruitiness.
Spices: Paprika and cracked peppercorn lend gentle heat and aromatic depth.
Bacon: Smoky strips cook down to crunchy bits and flavor-packed drippings.
Garlic and shallot: Savory aromatics that lay down a fragrant base for the gravy.
Butter: Creates a luscious foundation for the roux.
All purpose flour: Thickens the sauce to a glossy, spoon-coating consistency.
Chicken stock: Light poultry notes balance the richness of the gravy.
Beef stock: Adds bold, meaty backbone for classic poutine flavor.
Cheese curds: Fresh cheddar curds melt just enough while retaining their squeak.
Chives: Fresh green garnish offering mild onion brightness.
How to Make Loaded Poutine
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the potatoes: Wash, dry, cut into ¼-inch sticks, and then toss with oil, paprika and pepper.
Bake the fries: Spread on a sheet and roast until crisp.
Render the bacon: Cook until crisp, then chop and leave the drippings in the pan.
Build the roux: Sauté garlic and shallot in drippings and butter, then whisk in flour.
Simmer the gravy: Stream in chicken and beef stocks with salt and pepper, stirring until silky.
Assemble: Layer fries, curds and bacon, douse with hot gravy and finish with chives.
Substitutions and Variations
Swap the meat: Use shredded rotisserie chicken, pulled pork or skip meat altogether for a lighter version.
Vegetarian gravy: Replace bacon and stocks with sautéed mushrooms and vegetable stock.
Different cheese: Mozzarella pearls, pepper jack or smoked gouda curds add unique character.
Spicy kick: Stir in chipotle powder or a splash of hot sauce during gravy simmer.
Serving Suggestions
With a salad: Pair your Canadian fries and gravy with potato salad, macaroni salad or an iceberg wedge salad.
With a drink: Enjoy state fair style lemonade or treat your taste buds to a spicy Canadian Caesar cocktail!
How to Store Canadian Fries with Gravy
Store: Although poutine is much better served fresh, leftovers will keep for 2 or 3 days in the refrigerator. Keep the fries in one container and the other components in separate ones.
Freeze: I don’t recommend freezing poutine.
Reheat: You can warm it back up in the oven. Put the poutine in a foil-lined baking dish and bake at 300°F for about 15 minutes.
Top Tips
Keep the fries crisp: Don’t overcrowd the baking sheet.
Warm the curds: Let curds come to room temperature before adding.
Use hot gravy: Pour while piping hot to gently melt the curds.
Gravy too runny? Simmer it a bit longer or whisk in a small amount of cornstarch slurry.
Canadian Poutine FAQs
Yes, air frying gives great results. Just make sure to shake the basket partway through.
They should soften but not fully melt. Make sure they’re not fridge-cold when assembling.
This Canadian classic originated in 1950s Quebec and quickly became a staple across Canada and parts of the northern US. Though its exact origin is debated, poutine began as a humble diner or pub dish featuring fresh cheese curds. It gained a greasy late-night snack reputation in the 1970s, but gourmet versions brought it back into the spotlight in the 2000s. The name poutine is slang for “mess” in Québécois, which suits this cheesy, saucy favorite perfectly.
Canadian Poutine Recipe
Canadian Poutine
Equipment
- Saucepan Large
- Wooden Spoon or Spatula
- Peeler Optional
Ingredients
For the Fries
- 5 russet potatoes
- 2 Tablespoons olive oil
- ½ Teaspoon ground paprika
- ½ Teaspoon peppercorns, cracked
For the Gravy
- 5 Slices bacon, I used center cut
- 3 Cloves garlic, minced
- 1 Tablespoon shallot, chopped
- 4 Tablespoons butter
- ⅓ Cup all purpose flour, or gluten free flour
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Cups chicken stock
- 2 Cups beef stock
Other Ingredients
- 2 Cups cheese curds, at room temperature, I used cheddar
- ¼ Cup chives, chopped
Instructions
Make the Fries
- Preheat the oven to 450°F.
- Wash and dry potatoes. Cut into ¼-inch thick strips lengthwise. Add to a large mixing bowl with olive oil, paprika and cracked peppercorns. Toss to coat.
- Place onto a foil lined baking sheet in a single layer. Place into the oven on the middle rack and bake until crisp, about 20 minutes.
Make the Gravy
- While the fries are baking, start the gravy. Cook bacon in a large saucepan or deep skillet until crisp. Remove bacon and roughly chop. Leave the bacon drippings in the pan over a medium high heat.
- Add minced garlic and shallot and sauté for 30 seconds. Add butter and cook until melted.
- Once melted, stir in flour to make a roux. Cook for 4 minutes, then stir in the chicken stock, beef stock, salt, and pepper.
- Once simmering lower heat to low and cook uncovered for 20 minutes, stirring often.
Assemble and Serve
- Add fries to a warmed serving platter and season with a pinch of salt and pepper if liked. Sprinkle cheese curds and bacon bits over the top of the fries, then drizzle with gravy.
- Garnish with chives and serve immediately.
Notes
Warm the curds: Let curds come to room temperature before adding.
Use hot gravy: Pour while piping hot to gently melt the curds.
Gravy too runny? Simmer it a bit longer or whisk in a small amount of cornstarch slurry.
Nutrition
Bring classic Canadian comfort to your kitchen with this homemade poutine recipe. Crispy oven-baked fries are layered with real cheddar curds, smoky bacon, and rich gravy made from a bacon-based roux and a blend of stocks. It’s simple enough for a casual dinner but impressive enough to serve guests. Keep this one on hand for game day, a laid-back BBQ, or anytime you’re craving cheesy, saucy fries that hit all the right notes.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This recipe is so easy to whip up, and the flavor is amazing—it’s my go-to now!
I love poutine. This is the best one I’ve tried yet.
I’m glad i made this yesterday! It was a hit! So perfect!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I feel like I could eat this all myself. Yum!