Poutine

Cut the potatoes into thick fries and fry them twice — first at a lower heat to cook through, then hotter to crisp.

For the gravy, cook a butter-and-flour roux until nut-brown, then whisk in the stock.

Simmer the gravy until it thickens enough to coat the fries and season it well.

Pile the hot, crisp fries into a bowl.

Scatter the cheese curds over the hot fries so they just begin to soften.

Ladle the piping-hot gravy over everything and serve at once.