This classic French Canadian dish is simplicity at its finest and so guilty!
Here is what you will need:
3 tablespoons cornstarch
2 tablespoons water
6 tablespoons unsalted butter
1/4 cup all purpose flour
20 oz / 500ml beef broth
10 oz / 250ml chicken broth
Pepper to taste
For Deep Fried Fries:
2 lbs / 1kg Potatoes (4-6 medium potatoes)
Vegetable or other frying oil
1 - 1 1/2 cups white cheddar cheese curds (Or torn chunks of fresh mozzarella cheese would be the closest substitution)
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 4-6 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 10-15 minutes or until the sauce thickens. Season with pepper. Leave to simmer for 1 hour to reduce and darken stirring occasionally. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 180f/350f.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 180c/350f oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Leave for several minutes, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
Add your fries to a large plate or bowl. Season lightly with salt while still warm. Scatter over cheese curds and add a ladle of hot poutine gravy. Add more gravy, as needed to mostly coat the fries. Serve immediately.