Making good poutine starts with high quality fries. The fries used for this are Heston Blumenthal’s (Link to fries). These are hands down the best fries ever. They are so crispy that the fried coating shatters when you bite into them. The fries stand up well to the gravy. Making these takes quite a long time with multiple frying and cooling steps. The multiple steps in the process are time consuming but there is enough downtime to make the gravy and cheese curds. The cheese curd recipe is from Home Cheese Making by Ricki Carroll. The curds were super squeaky when bitten into and turned out well. The gravy was made by making a rue then incorporating some home made beef stock. The dish was topped with this gravy and some freshly chopped parsley.