Prepare the fries by cutting the potatoes into ½ x ¼ inch sticks. Soak them in ice water for 15 minutes.

Heat the oil in a Dutch oven to 325℉. Fry the potatoes for 3-5 minutes. Remove from the oil and drain them on a cooling rack. You may need to do this in batches.

Increase the heat so the temperature rises to 375℉. Fry the potatoes again for 1-2 minutes. Remove them from the heat and toss them with ¾ tablespoons of salt. Set aside.

Heat a skillet over medium heat and add the butter and onions. Sautee for 2 minutes. The onions should be soft and translucent. Add the garlic and remaining salt and cook for an additional minute.

Next, whisk in the flour and cook for at least 1 minute.

Add in the chicken broth and whisk vigorously, making sure to scrape along the sides. The gravy should thicken immediately.

To assemble the poutine, turn the oven on to broil. Place the french fries in a 9x13-inch casserole dish. Layer the gravy on top. Then cover with cheese curds. Place in the oven for 2-3 minutes. The cheese curds shouldn’t melt but just warm up slightly.