Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure ingredients for the gravy in separate bowls; the cornstarch,water, butter, flour, beef broth, and chicken broth.


Cut the potatoes into rounds without peeling about ½ centimetre thickness, using a safe chopper to obtain a wavy chip pattern, or alternatively use a chef’s knife.


Toss the potatoes with grapeseed oil, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste. Place them on a parchment paper lined baking sheet in a single layer.

Preheat oven to 425°F. Bake fries for 25 – 30 minutes, or until golden brown and crispy. If needed, flip them once during baking with a spatula.


To make the gravy, melt the butter in a medium pot over medium high heat. Add all of the flour in at once, and whisk vigorously to form a roux. Cook over medium heat for 1 minute, and then add in the beef and chicken stock. Continue to stir and let cook for 5 minutes.


Mix together the cornstarch and water to form a slurry, and pour that into the gravy mixture. Stir well, and continue to let cook and thicken for another 5 minutes. Season with salt and pepper to taste.


To prepare poutine, layer fries with cheese curds, and top with gravy.