Maple candied bacon poutine

By Vanessa Gianfrancesco
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It’s time to put some poutine into your routine with this twist on the classic poutine. Made with crispy maple-covered bacon, sharp cheddar cheese and crinkle-cut french fries, enjoy this poutine for breakfast, lunch, dinner or a late-night snack!



Candied Bacon

  • 10 slices good quality thick sliced bacon
  • ½ cup maple syrup
  • 1 teaspoon Dijon mustard


  • 6 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 1L beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground garlic powder
  • Pinch of cayenne


  • 4 cups frozen crinkle cut french fries
  • 2 cups sharp cheddar cheese, shredded


Candied Bacon

  1. In a small bowl, whisk together maple syrup and Dijon mustard.
  2. Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil and place a wired rack over top. Arrange the bacon slices without overlapping on the wire rack. Spoon on half the maple syrup mixture.
  3. Place into oven and cook for 12 minutes. Take out of the oven, flip the bacon and spoon over the remaining maple syrup mixture. Place into the oven for an additional 7-10 minutes. Take out of the oven and let rest for 10 minutes to cool down completely.
  4. Chop the cooled bacon into small pieces and reserve.


  1. In a sauté pan on medium-high, melt salted butter and add all-purpose flour. Whisk together until combined and it forms a thick paste-like consistency (about 4-5 minutes).
  2. Add in beef stock and continue to whisk until the flour and butter mixture melt into the beef stock.
  3. Add in the Worcestershire sauce, ground black pepper, garlic powder and cayenne. Bring to a boil, then lower to a simmer and allow it to thicken until it coats a spoon (about 15 minutes). Continue to whisk to ensure a creamy consistency. Remove from heat, season with salt if necessary. Reserve and keep warm.


  1. Preheat oven to 450 degrees.
  2. On a baking sheet, place french fries and bake for about 15-20 minutes or until golden brown. Transfer to 2 bowl and season with salt.
  3. Add the cheddar cheese over the hot french fries, then add a couple of ladles of the gravy to cover the fries. Make sure the sauce is extremely hot to help to melt the cheese. Top with candied bacon pieces. Tip: leave the edges without any sauce, this way you can have french fries with and without sauce.

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