Ingredients 

Gravy

• 4 tbsp butter unsalted
• 1 tbsp poultry herb blend (rosemary, sage and thyme), finely chopped 
• 1/4 cup all-purpose flour
• 2 cups beef broth low sodium or no sodium added
• 2 cups chicken broth low sodium or no sodium added
• 2 tbsp cornstarch
• 2 tbsp water
• 1/2 tsp salt or to taste                                                                                                    
• 1/2 tsp pepper or to taste

Poutine

• 6 russet potatoes, medium size, unpeeled
• 2 quarts canola oil or peanut oil 
• 2 cups cheese curds at room temperature

Directions

Gravy

In a large saucepan, melt the butter over medium high heat. Add the herbs and cook for 30 seconds until they become aromatic. Add the flour and cook, stirring or whisking regularly, for about 2 minutes.

Add the beef broth and chicken broth; bring to a boil, while whisking. In a small bowl dissolve the cornstarch in the water, then stir the cornstarch mixture in the gravy. Cook for 3 to 5 minutes, whisking regularly, or until the sauce thickens. Season with salt and pepper to taste. 

French Fries

Wash and scrub the potatoes thoroughly. Feel free to peel them if preferred. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Pat the potatoes dry.

Heat a large Dutch oven or a deep fryer with oil to 325 F. 

Add the potatoes in batches to prevent overcrowding. Cook the potatoes for about 5 to 7 minutes or until they start to lightly brown. Transfer them to a rack, shaking off any excess oil. Repeat with remaining potatoes.

Increase the heat of the oil to 350 F. 

Cook the potatoes a second time in batches, for an additional 2 minutes or until crispy and golden brown. Remove them from the oil, shaking off any excess oil, then place them in a bowl. Season lightly with salt and pepper. Repeat with the remaining potatoes.

Assemble the Poutine

If the gravy is no longer hot, make sure to reheat it before pouring over the fries.

You can prepare this in individual dishes or in one large platter. Add the fries to your plate, then top with the room temperature cheese curds. Ladle the hot gravy all over the fries and cheese curds, making sure you coat everything.

Garnish with more herbs and ground pepper and serve immediately.