Cook the bacon slices in a deep saute pan. You want to use a deep pan because we are going to use the same pan to make the gravy.
Remove the bacon and place the strips on some paper towels to remove excess fat. Leave about two tablespoons of bacon fat and bits in the pan. This is where we build on the depth of flavor for the gravy.
Turn the heat to medium and add the butter. Melt the butter with the bacon fat.
Once both are melted together add the flour and whisk together to form a smooth paste (this is called a roux). Stir the roux for a few moments until it develops a light brown color and smells nutty.
Gradually add in the chicken stock and stir as you pour it in. The mixture should thicken. Turn off the heat once it reaches the consistency of a pourable gravy.
Season with salt and pepper and set aside on the stovetop.
To make the poutine
Working in small batches, fry the tater tots in the air fryer at 400F for 10-15 minutes. Shake the tray every five minutes or so. It’s important to work in small batches so they “fry” and cook evenly on all sides. You can hold each batch in a warm oven while you work on the others. One bag will be 2-3 batches depending on the size of your air fryer.
Reheat the gravy on low heat.
Chop up the bacon slices into small bits.
Divide up the poutine portions or serve in one single dish.
Sprinkle the cheese curds and bacon over the tater tots.
Then pour the gravy over the tater tots and cheese curds.