Cheesy Baked Poutine with a Roux-Based Gravy

Method

1. Preheat oven to 400°F (200°C).
2. Cut potatoes into 1/4-inch thick fries, soak in cold water for 30 minutes, then drain and pat dry.
3. Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, until golden and crispy.
4. In a saucepan, melt butter, add flour, and cook for 1 minute to make a roux.
5. Gradually whisk in milk, bring to a simmer, and cook until thickened, about 5 minutes.
6. Add broth and stir until well combined. Season with salt and pepper.
7. Pour sauce over baked fries, top with cheese curds, and serve immediately.