Quebec-style Poutine

Peel the potatoes, cut into even strips about 1 cm thick, and soak in cold water for 30–60 minutes to remove excess starch. Afterward, pat the potatoes thoroughly dry with a towel.

Heat oil in a pot to 150°C and fry the potatoes in batches for 5–7 minutes until soft, without letting them brown. Transfer to a wire rack and let cool for 5 minutes.

Reheat the same oil to 190°C and fry the potatoes a second time, 3–4 minutes, until golden and crisp. Transfer to paper towels and season with salt to taste right away.

For the gravy, melt the butter in a saucepan, add the flour, and cook over medium heat for 3–4 minutes, stirring constantly, until golden-brown and nutty in aroma.

Pour in the beef and chicken stock in a thin stream, whisking continuously to avoid lumps, and simmer over low heat for 8–10 minutes until thick enough to coat the back of a spoon. Season with black pepper.

Take the cheese curds out of the fridge ahead of time so they warm up slightly to room temperature — this way they'll soften nicely without losing their shape.

Divide the hot fries among plates and scatter the cheese curds evenly on top.

Immediately pour the hot gravy over the top so the cheese starts to melt and stretch a little while keeping its slight squeak. Serve at once, while still hot.