If you love classic Canadian poutine but also adore rich Alpine dishes like raclette and tartiflette, this Savoyard poutine is exactly what you need. Crispy fries, smoky bacon, a silky chicken and maple poutine gravy, and a generous blanket of raclette cheese… it’s pure winter comfort food.

This recipe is based on my YouTube video for Poutine Savoyarde, but I’ve made a few changes since publishing it: the chicken broth is more aromatic, the maple syrup and vinegar are better balanced, the thickening method is clearer, and the proportions are fully tested so you get a consistent, restaurant-level result at home.

It’s a perfect cozy dish for cold nights in Canada or the USA, for game day, or whenever you crave cheesy, saucy comfort food with a French twist.

Why You’ll Love This Savoyard Poutine

Classic poutine meets French Alps – Crispy fries, rich gravy and cheese, but with raclette and bacon for a Savoyard twist.
Tested, clarified sauce – The chicken and maple poutine gravy is now well balanced, thick enough to coat the fries without turning gluey.
Perfect cold-weather comfort food – Ideal for winter evenings in Quebec, Ontario or anywhere in the USA where you want serious comfort food.
Flexible base recipe – You can use homemade chicken stock from roast chicken bones, or a good quality low-sodium broth.
Great way to use leftover roast chicken – The carcass can build a deep, flavorful broth for the gravy.

If you enjoy cozy recipes like American goulash, creamy mozzarella parmesan pasta or a rich Savoyard three-cheese mac and cheese, this Savoyard poutine will fit perfectly into your comfort food collection.

Ingredients for Savoyard Poutine (4 hearty servings)

Fries

1.2 kg (2 2/3 lb) russet or yellow potatoes, cut into medium fries
1.5–2 L (6–8 cups) neutral frying oil
10 g (1 1/2 tsp) fine salt, plus more to taste

For ultra-crispy fries, you can follow the method in my authentic Belgian fries recipe.

Chicken and Maple Poutine Gravy

1.2 L (5 cups) strong chicken stock (homemade or low-sodium)
150 g (5 1/4 oz) smoked bacon or lardons, diced
80 g (1/3 cup) pure maple syrup
20 ml (4 tsp) apple cider vinegar
80 g (1 small) onion, finely chopped
10 g (2 cloves) garlic, minced
10 g (2 tsp) Dijon mustard (optional but recommended)
1 bay leaf
2–3 sprigs fresh thyme or 2 g (1/2 tsp) dried thyme
40 g (1/3 cup) roasted flour (farine grillée) or all-purpose flour
120 ml (1/2 cup) cold water
4 g (3/4 tsp) fine salt, or to taste
3 g (1 tsp) freshly ground black pepper

Cheese and Finishing

400 g (14 oz) raclette cheese, sliced (mix of plain, smoked and pepper if available)
10 g (2 tbsp) chopped fresh chives or green onions (optional, for serving)
Freshly ground black pepper, to finish

Step-by-Step: How to Make Savoyard Poutine at Home

1. Prepare or Reduce the Chicken Stock

If you have a roast chicken carcass, you can turn it into a deep, restaurant-style broth:

Place the carcass and any leftover bones in a large pot.
Add: 1 onion in chunks, 2 cloves garlic, a bay leaf, a few peppercorns and thyme.
Cover with cold water, bring to a gentle simmer and cook 3–4 hours, skimming the surface as needed.
Strain and reduce until you have about 1.2 L (5 cups) of very flavorful stock.

If you’re using store-bought broth, choose low-sodium and let it simmer 20–30 minutes with the aromatics above, then strain and reduce slightly.

2. Double-Fry the Fries

A Savoyard poutine needs fries that stay crisp under all that gravy and raclette.

Rinse the cut potatoes under cold water to remove excess starch.
Soak in cold water 30 minutes, then drain and pat very dry.
First fry (blanching):
- Heat oil to 150–160°C (300–320°F).
- Fry potatoes in batches for 5–6 minutes until cooked through but still pale.
- Drain on a rack or paper towels and let cool.
Second fry (crisping):
- Increase oil to 180–185°C (355–365°F).
- Fry again 3–4 minutes until golden and crisp.
- Drain, season immediately with salt and keep warm in a low oven (90–100°C / 200–210°F).

For detailed fry technique, refer to the authentic Belgian fries recipe.

3. Build the Bacon and Maple Gravy Base

In a large saucepan, cook the 150 g (5 1/4 oz) diced bacon over medium heat until nicely browned and crisp.
Remove the bacon with a slotted spoon and reserve, leaving the rendered fat in the pan.
Add the chopped onion and cook 4–5 minutes until soft and lightly golden.
Stir in the minced garlic and cook 30 seconds more.
Pour in the 80 g (1/3 cup) maple syrup and let it bubble and lightly caramelize around the edges, 1–2 minutes.
Deglaze with the 20 ml (4 tsp) cider vinegar, scraping up any browned bits.
Add the hot chicken stock, bay leaf and thyme. Stir in the Dijon mustard if using.
Simmer 10–15 minutes to let the flavors meld.

This gravy is like a cross between classic Quebec poutine sauce and a light maple jus, similar in spirit to the sauces used in roast chicken with pan gravy or Welsh rarebit style dishes.

4. Thicken the Gravy with Roasted Flour (Farine Grillée)

In the original video, the sauce is thickened with a ready-made roasted flour. Here, the ratios are clarified.

In a small bowl, whisk together the 40 g (1/3 cup) roasted flour and 120 ml (1/2 cup) cold water until completely smooth.
Remove the bay leaf and thyme sprigs from the simmering stock.
Over medium heat, slowly pour in the flour slurry while whisking constantly.
Bring back to a gentle simmer and cook 8–10 minutes, stirring often, until the gravy is glossy and thick enough to coat the back of a spoon.
Stir in the reserved crispy bacon.
Taste and adjust with salt, pepper, or a tiny splash more vinegar if you want extra brightness.

If you don’t have roasted flour, you can make a classic roux: melt 40 g (3 tbsp) butter, whisk in 40 g (1/3 cup) flour, cook until lightly golden, then whisk this into the hot stock and simmer until thick.

5. Prepare the Raclette and Oven Dishes

Preheat your oven to 210°C (410°F), top heat or broil setting if available.
Slice the raclette into generous pieces. Mixing plain, smoked and pepper raclette adds layers of flavor, similar to a Savoyard three-cheese mac and cheese.
Choose 4 individual oven-safe dishes or 1 large gratin dish.

6. Assemble the Savoyard Poutine

For individual servings:

Fill each dish with a layer of hot fries.
Lay raclette slices generously over the top. Use about 100 g (3 1/2 oz) cheese per portion.
Place the dishes in the hot oven for 5–8 minutes, just until the cheese is fully melted and starting to bubble.

Remove from the oven and finish:

Spoon the hot bacon and maple gravy over the melted raclette and fries.
Top with freshly ground black pepper and a sprinkle of chives or green onions.

Serve immediately—this Savoyard poutine is best piping hot and gooey, just like fresh crispy homemade chicken tenders or a bowl of creamy tomato soup.

Substitutions and Variations

Cheese: If you can’t find raclette, use a mix of Gruyère, Emmental and mild Swiss, or even a stretchy cheese blend like in Savoyard mac and cheese.
Broth: Substitute part of the chicken stock with veal or beef stock for a deeper, more robust gravy, similar to a steak poutine or Roquefort steak dinner.
Maple level: For a less sweet gravy, reduce maple syrup to 60 g (1/4 cup). For a sweeter, more “cabane à sucre” style poutine, go up to 100 g (1/3–1/2 cup).
Bacon: Replace with pancetta, smoked ham or even diced sausage.
Make it chicken-based: Add shredded roast chicken to the fries before the cheese for a complete one-dish meal, similar to a cross between poutine and creamy Cajun chicken with lime.
Vegetarian version: Use vegetable stock, omit bacon, and add sautéed mushrooms and caramelized onions as the “meaty” element.

FAQ – Savoyard Poutine

Can I make the gravy ahead of time?
Yes. The gravy keeps well in the fridge for 3–4 days. Reheat gently over low heat, adding a splash of water or stock if it thickens too much.

Can I reheat Savoyard poutine?
It’s best fresh, but you can reheat leftovers in an oven-safe dish at 180°C (350°F) until hot. The fries will be softer, more like a gratin.

Do I have to use roasted flour (farine grillée)?
No. It adds a nice toasted flavor, but a classic butter-and-flour roux works perfectly and may be easier to find in North America.

What kind of fries are best?
Medium-thick fries (not shoestring, not wedges). Russet or Idaho potatoes give a fluffy interior and crisp exterior. For a full guide, see my authentic Belgian fries.

Can I adjust the sweetness and acidity?
Absolutely. Start with the given maple and vinegar quantities, then taste and adjust at the end. You want a gravy that is savory first, with gentle maple sweetness and a subtle tang.

What to Serve with Savoyard Poutine

This dish is rich and satisfying on its own, but you can round out the meal with:

A crisp salad like homemade Greek salad or Greek pasta salad with creamy dressing.
A warm bowl of creamy tomato soup for extra comfort.
A refreshing dessert such as no-churn dark chocolate ice cream or moist blueberry muffins.

For more cozy winter ideas, you can also explore American goulash or easy creamy Cajun chicken thighs.

Savoyard Poutine with Raclette, Bacon and Maple Gravy (Next-Level Canadian Comfort Food)

Print The Recipe Pin The Recipe

Prep Time 25

Cooking Time 2 25

Category Main Course

Cuisine Canadian

Portions 4 Portions

Calories 560 kcal