Double-fried potato fries smothered in hot brown gravy and topped with fresh squeaky cheese curds that soften without fully melting, born in rural Québec in the late 1950s and now Canada's best-known dish nationwide.
First fry the potatoes
Fry the cut potatoes in oil heated to 150°C until pale and just cooked through but not browned, about six minutes, then drain and let cool.
Make the gravy base
Melt the butter in a saucepan, whisk in the cornstarch, then whisk in the beef stock and chicken stock.
Simmer the gravy
Bring the gravy to a simmer and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about eight minutes.
Second fry the potatoes
Raise the oil to 190°C and fry the potatoes again until deep golden brown and crisp, about four minutes.
4 minSeason the fries
Drain the fries and season immediately with salt and black pepper while still hot.
Assemble the poutine
Pile the hot fries onto plates, scatter the cheese curds generously over the top, and immediately ladle the hot gravy over everything.
Serve immediately
Serve the poutine right away, before the fries lose their crunch under the gravy.
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