Canadian poutine

Ingredients:

• 6 - 8 large potatoes, peeled
• 1 tbsp vegetable oil + extra for frying
• 1 shallot, chopped
• 1 small clove of garlic, crushed
• 2 cups chicken broth
• 2 cups beef broth
• 2 tbsp. ketchup
• 1 tbsp. apple cider vinegar
• 1 tbsp whole green peppercorns
• 0.5 tsp Worcestershire sauce
• 2 tablespoons unsalted butter
• 2 tbsp. flour
• 2 cups cheddar curds

Preparation:

1. Slice the potatoes lengthwise into 0.5 cm thick slices. Stack the slices and cut them lengthwise into 0.5 cm thick sticks (or use a special French fry cutter). Place them in a large bowl filled with cold water and let them soak for at least 1 hour, or up to 24 hours for extra crispiness. Drain thoroughly and pat the potatoes dry or dry them in a herb dehydrator.
2. Prepare the gravyHeat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the shallot and garlic and cook until translucent, about 3 minutes. Add the chicken and beef broth, ketchup, vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
3. Meanwhile, melt the butter in a separate saucepan over medium heat. Add the flour and cook until lightly browned, stirring, for 2-3 minutes. Stir the broth mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper to taste and keep warm.
4. Line a baking sheet with a double layer of paper towels. Heat 2–3 inches of vegetable oil in a heavy-bottomed saucepan over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer (or use a deep fryer). Fry the potatoes in small batches until pale yellow, about 8 minutes. Transfer them to the paper towels with a slotted spoon. Then, over high heat, bring the oil to 350°F (190°C).
5. Fry the potatoes again in batches until golden brown, 6-8 minutes. Drain the fries with a slotted spoon on fresh paper towels. Season the fries with salt and pepper. Strain the gravy. Divide the fries among plates, sprinkle with cheddar cheese, and pour the gravy over them.