Canadian Poutine

Dissolve the cornstarch with the water in a bowl and set aside.
Melt the butter in a pan over medium heat. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture is golden brown.
Whisk in the beef and chicken broths and bring to a boil.
Stir in half of the cornstarch mixture and simmer for about a minute. Add more cornstarch in small portions if you want a thicker gravy. Season with salt and pepper to taste. Keep gravy warm until fries are ready.
Cut potatoes into 1/2 inch thick sticks. Place them into a large bowl, cover completely with cold water and allow to soak for at least one hour.
When ready to cook the fries, heat the oil to 300F in a large pot.
Remove the potatoes from the water and dry well with paper towels.
Place potatoes in the hot oil and fry for 5-8 minutes, until just starting to cook, but not browned. Move to a wire rack to dry. Work in batches if needed.
Increase oil temperature to 375F, then fry the potatoes again, until golden brown. Move to a paper towel-lined plate to dry.
Place warm fries in a bowl and season with salt to taste. Pour a ladle of hot poutine gravy over the fries and toss gently. Add more as needed to coat the fries.
Add the cheese curds and toss gently again.
Season with black pepper to taste and serve immediately.

Recipe adapted from SeasonsAndSuppers.ca