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Playing Jordan Andino's Beer Gravy Bacon Poutine


  • 1 pound butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 beer, bottle of
  • Salt and pepper, to taste
  • 3 bacon, diced
  • Vegetable oil, for frying
  • 1 frozen french fries, bag
  • 2 cups mozzarella cheese curds


Serves: 4


In a saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until lightly browned and smooth, 2 to 3 minutes. Add the heavy cream and beer and simmer until thickened. Season the gravy with salt and pepper.

Meanwhile, in a skillet, fry the diced bacon over medium high heat until crisp; drain on paper towels.

Just before serving, heat the vegetable oil in a deep fryer or deep heavy skillet. Fry french fries until extra-crispy (you want them to be crispier than usual to keep them from getting soggy once you cover them with gravy and cheese curds).

Put the fries in shallow dishes; top with the cheese curds, gravy and crisp bacon bits.