How to Make Classic Canadian Poutine

1. Make the fries: Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick.
2. Rinse potatoes under cold water, then place potatoes in a large bowl and cover with water. Let soak for 30 minutes.
3. Pat dry with a clean kitchen towel.
4. Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C).
5. Gently add the potatoes to the oil, in batches, and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool.
6. At this stage you can freeze the potatoes and keep them until ready for use.
7. Make the gravy: in a sauce pan, melt the batter, then add flour, cook for 1-2 minutes, until paste is formed. Gradually add beef stock, whisk until smooth. Add Worcestershire sauce, salt, pepper and cook over medium heat until smooth and thick.
8. Second fry: Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 7-8 minutes.
9. Remove from oil, transfer to a paper towel to drain. Season with salt and pepper.
10. Transfer the fries into a serving dish, spread cheese curds on top of the fries, then pour the gravy on top.
11. Serve immediately.

Notes:

• If you can't find cheese curds, you can use mozzarella cheese or other cheese that you like. That's what I did.
• To make the best fries, it is important to not use waxy potatoes, use starchy potatoes only. Russet potatoes are ideal for French fries.
• You also can use store bought fries, fry them after you make the gravy.