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No Need to Pout(ine), This Recipe Will Cheer You Up!

This delicious poutine recipe brings together some great flavor combinations that make this dish a delicious addition to your repertoire or your game-day snacks table! It's also a great time to use a new addition to the Middlebury Foods offerings - maple syrup! If you've never had poutine, it's Canadian comfort food at it's best: fries, gravy, and cheese curds all piled up in one delicious dish. Try out this recipe with local products like Smith Family Farm bacon, Bridport Creamery Cheese Curds, and Breadloaf View Farm Maple Syrup.

Beer, Bacon, and Maple Poutine


  • 4 baker potatoes
  • Olive oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic salt
  • 8 slices bacon (chopped)
  • 1 Tbsp butter
  • 1 clove garlic (minced)
  • 2 cups stout beer
  • 1 Tbsp mustard
  • 1 Tbsp Worcestershire
  • 1 Tbsp maple syrup
  • Cheese curds
  • Salt


  1. Start by preheating the oven to 400° F. Slice each potato lengthwise into four slabs. Then, cut each slab into thin fries, about a centimeter thick. Pat the fries dry to ensure that the spices and oil stick.
  2. Place all fries into a bowl and sprinkle over the paprika, garlic salt, and two to three glugs of olive oil. Roll the fries around to coat them evenly. Spread them out on two baking sheets in one even layer (this ensures the fries get crispy!). Cook for 50 minutes, rotating the baking trays and flipping the fries ever twenty minutes.
    1. Tip: Lining the baking tray with tin foil before you put the fries on ensures a quicker, no-mess clean up!
    2. If you don't have the time to make homemade fries, buying and baking pre-made fries works just as well!
  3. While the fries are cooking, begin your gravy by frying up the bacon in an ungreased pan on medium heat. Once crispy, pull out the bacon and let it drain on paper towels. Save the grease!
  4. Add the butter to the bacon grease and let it melt. Spoon in the flour and stir until a paste forms. Toss in the garlic and stir until it becomes fragrant. Whisk in the beer, mustard, Worcestershire, maple syrup, and a pinch of salt. Let the gravy thicken over low heat.
  5. To build the poutine, place all the fries on one tray and layer in the bacon pieces and the cheese curds. Then, pour over the gravy and place back in the over for five minutes, or until the cheese is nicely melted.
    1. If you don't like your cheese curds melted or want to stick to more traditional poutine, keep the curds out until after you pull the tray out of the oven.

Photo creds and recipe inspiration from Julie Nolke and Tastemade!

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