Poutine (French fries with cheese curds & gravy)

Allow for cheese curds to come up to room temperature so that they will melt easily. If you don't have cheese curds, mozzarella is a close second choice.

Slice French fries into approximately 3/8-inch shoestrings. Soak cut fries in cold salted water for at least an hour before frying. Soaking them helps remove some of the starches that make them soggy. Rinse them with fresh water and pat them dry before frying.

Heat the oil before putting the potatoes in the pan. A medium cast-iron skillet works well for this. Carefully add potatoes to the hot oil. Try not to overcrowd the skillet. Drain cooked fries on a paper towel lined plate.

While fries are cooking, make the gravy. In a large skillet with sides add butter until melted. Next, whisk in the flour cooking for a couple of minutes. Whisk in the beef and chicken broth. Add in Worcestershire sauce, pepper, soy sauce, Balsamic vinegar and minced garlic. Cook on medium high heat whisking constantly until gravy thickens to desired consistency.

Assemble Poutine. Layer a generous amount of hot French fries. Break cheese curds up into chunks and spread them on top of the fries. Layer a generous amount of hot gravy over the cheese curds and fries. If the cheese curds don't start to melt right away when the hot gravy hits them, in an oven safe dish put them under the broiler for a minute or two.

Serve and enjoy!