First of all, the fries need to be crispy and brown on the outside, but tender and moist on the inside. However you make the french fries – deep-fry or air-fry – make sure they are not soggy. Soggy fries on the bottom only get soggier once you pour gravy on top. The cheese curds are the second important component. Cheese curds can be bought almost anywhere cheese is sold in Canada. In the USA, they are not quite as common, but you should be able to find cheese curds in the grocery store. Traditionally, white cheese curds are used for poutine (as opposed to yellow), but use what you can get. Finally, and possibly the most important part of poutine, the gravy must be perfect. Smooth, deep and rich is how I like my gravy for poutine. This gravy recipe is enhanced with tomato paste and Worcestershire sauce, and poured over the fries and curds, it melts the cheese and coats the potatoes perfectly.
While you can eat these with your fingers, I highly recommend grabbing a fork!