Directions

1. 1
   Cut potatoes into thick fries (about 1/2 inch). Soak in cold water for 30 minutes, then drain and pat completely dry with paper towels.
2. 2
   Heat vegetable oil in a deep fryer or large heavy pot to 325°F (165°C). Fry potatoes in batches for 5-6 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).
3. 3
   While fries rest, make the gravy. Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 2 minutes until golden brown. Gradually add beef broth while whisking to prevent lumps. Add chicken broth, Worcestershire sauce, and ketchup. Season generously with black pepper and a pinch of salt. Simmer for 8-10 minutes until thick and glossy.
4. 4
   Fry the potatoes a second time at 375°F for 3-4 minutes until crispy and golden. Drain and season immediately with salt.
5. 5
   Assemble the poutine: Place hot fries in a large bowl or on a plate. Scatter fresh cheese curds generously over the fries. Immediately ladle the hot gravy over everything — the heat will slightly melt the cheese curds on the outside while keeping them squeaky inside.
6. 6
   Serve immediately. A real poutine waits for no one.