Dirty French Canadian
Indulge in the ultimate comfort food with the "Dirty French Canadian," a bold and savory twist on classic poutine. This irresistible recipe features golden, crispy hand-cut fries topped with squeaky cheese curds and smothered in a rich, homemade beef gravy. But the decadence doesn’t stop there—crispy crumbled bacon and a drizzle of sweet yet tangy maple-Dijon sauce take this dish to indulgent new heights. Garnished with fresh parsley for a pop of color and freshness, this loaded poutine is perfect as a hearty appetizer, a fun party dish, or even a main course. With its fusion of classic Canadian ingredients and inventive extras, the Dirty French Canadian is a dish that’s sure to impress and satisfy.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 cups Vegetable oil
- 2 cups Cheese curds
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Beef stock
- 2 tablespoons Maple syrup
- 1 tablespoon Dijon mustard
- 4 slices Bacon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and peel the potatoes, then slice them into 1/4-inch thick fries. Pat them dry with a clean kitchen towel to remove excess moisture.
Heat the vegetable oil in a large, deep pot or fryer to 350°F (175°C). Carefully fry the potato slices in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and season with salt immediately.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour the beef stock into the roux while whisking to avoid lumps. Cook the mixture, stirring often, until thickened into a gravy (about 5-7 minutes). Season with salt and pepper to taste.
In a small bowl, combine the maple syrup and Dijon mustard. Stir until well blended and set aside.
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble once cool.
Assemble the dish: Place a generous layer of fries on a serving platter. Sprinkle the cheese curds evenly over the hot fries.
Pour the warm gravy over the fries and cheese curds, ensuring everything is coated.
Drizzle the maple Dijon sauce over the top, followed by the crumbled bacon.
Garnish with chopped fresh parsley and serve immediately while hot.
Nutrition Facts
Calories |
10107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 975.8 g | 1251% | |
| Saturated Fat | 194.7 g | 974% | |
| Polyunsaturated Fat | 539.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6932 mg | 301% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 41.8 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2115 mg | 163% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7452 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
