Crispy oven-baked fries smothered in a peppered Southern sausage gravy with melting cheese curds, salty bacon and fresh scallions for a rich, shareable comfort tray.
Southern Gravy Poutine for a Crowd
Crispy oven fries meet peppered Southern sausage gravy, melting cheese curds, bacon and scallions on a shareable tray that’s pure comfort with a little attitude.
Think of this as a late-night poutine with Southern swagger: russet fries baked until snappy (a quick soak and a dusting of cornstarch are the secret to super-crisp edges) come out of a hot oven ready to catch everything the gravy can throw at them. The oven temperature and a single-layer bake make this an easy, less-hands-on way to get restaurant-style crunch at home.
The gravy is where the dish earns its name — bulk breakfast sausage browned and turned into a pepper-forward, silky sauce with flour, whole milk and a splash of beef broth and Worcestershire for depth. Spoon it over the fries and watch the cheese curds melt into pockets of gooey bliss; crispy bacon and fresh scallions add salt and snap so every bite has contrast.
This is designed to be communal: pile the fries on a rimmed tray, ladle the gravy, scatter curds, bacon and scallions, and let everyone dig in. The gravy keeps and reheats beautifully if you want to make it ahead; the fries are happiest straight from the oven but can be briefly re-crisped if you need a minute to finish assembly.
Serve it for game night, a cozy dinner-for-four, or anytime you want a generous, shareable plate of comfort. Tweak the heat with more black pepper or a pinch of cayenne, swap in extra-smoky bacon, or scatter a handful of extra-curds — it’s a flexible, crowd-pleasing mashup that lives for big flavors and casual company.
Ingredients
How to Make Southern-Style Disco Fries Gravy Poutine Tray
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or a silicone mat.
- Cut the russet potatoes into 1/2-inch fries; place them in a large bowl of cold water and soak 20 minutes to remove excess starch, then drain and pat very dry with clean towels.
- Toss the dried fries in a large bowl with cornstarch, vegetable oil, smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated; spread in a single layer on the prepared sheet, leaving space between pieces.
- Bake the fries for 20 minutes, flip or shake the pan, then bake another 12–18 minutes until golden and crisp; remove from oven and keep warm on the sheet.
- While the fries bake, cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain and reserve 1–2 tbsp of the rendered bacon fat in the pan.
- Add the breakfast sausage to the skillet with the reserved bacon fat and cook over medium-high heat, breaking it up, until browned and cooked through, about 6–8 minutes; drain off excess fat, leaving roughly 2 tbsp in the pan.
- Sprinkle the flour over the browned sausage and cook, stirring, 1–2 minutes to remove the raw flour taste; slowly whisk in beef broth and then the milk, scraping up browned bits, and simmer until the gravy thickens, 6–8 minutes.
- Stir Worcestershire, hot sauce, butter, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper into the gravy; taste and adjust seasoning—gravy should be peppery and pourable but thick enough to coat a spoon.
- Assemble the tray: transfer fries to a large serving dish or keep on the baking sheet, scatter cheese curds evenly over the hot fries, ladle the sausage gravy over to melt the curds, then crumble bacon on top and finish with thinly sliced scallions; serve immediately.
Recipe Card
Southern-Style Disco Fries Gravy Poutine Tray
Crispy oven-baked fries smothered in a peppered Southern sausage gravy with melting cheese curds, salty bacon and fresh scallions for a rich, shareable comfort tray.
- Prep
- 25 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or a silicone mat.
- Cut the russet potatoes into 1/2-inch fries; place them in a large bowl of cold water and soak 20 minutes to remove excess starch, then drain and pat very dry with clean towels.
- Toss the dried fries in a large bowl with cornstarch, vegetable oil, smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated; spread in a single layer on the prepared sheet, leaving space between pieces.
- Bake the fries for 20 minutes, flip or shake the pan, then bake another 12–18 minutes until golden and crisp; remove from oven and keep warm on the sheet.
- While the fries bake, cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain and reserve 1–2 tbsp of the rendered bacon fat in the pan.
- Add the breakfast sausage to the skillet with the reserved bacon fat and cook over medium-high heat, breaking it up, until browned and cooked through, about 6–8 minutes; drain off excess fat, leaving roughly 2 tbsp in the pan.
- Sprinkle the flour over the browned sausage and cook, stirring, 1–2 minutes to remove the raw flour taste; slowly whisk in beef broth and then the milk, scraping up browned bits, and simmer until the gravy thickens, 6–8 minutes.
- Stir Worcestershire, hot sauce, butter, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper into the gravy; taste and adjust seasoning—gravy should be peppery and pourable but thick enough to coat a spoon.
- Assemble the tray: transfer fries to a large serving dish or keep on the baking sheet, scatter cheese curds evenly over the hot fries, ladle the sausage gravy over to melt the curds, then crumble bacon on top and finish with thinly sliced scallions; serve immediately.
Nutrition
- Carbohydrates
- 70
- Saturated Fat
- 26
- Sodium
- 1500
- Fiber
- 8
- Unsaturated Fat
- 42
- Protein
- 43
- Fat
- 68
- Cholesterol
- 180
- Trans Fat
- 0.5
- Calories
- 1056
- Sugar
- 5