Traditional Alpine Poutine

Method

1. Peel and cut potatoes into 1 cm thick fries.
2. Soak in cold water for 30 minutes, then drain and dry thoroughly.
3. Fry in hot oil (180°C) until golden brown, drain on paper towels.
4. In a saucepan, melt butter, add chopped onion, and sauté until translucent.
5. Add beef broth, bring to a simmer, and season with salt and pepper.
6. Pour gravy over the fries, top with cheese curds, and serve immediately.