Preparation

• In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
  Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
  Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
  Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
  Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven.
  Divide the fries onto four plates, top with the cheese and sauce.
  
  BROWN GRAVY SAUCE FOR POUTINE
  In a small bowl, dissolve the cornstarch in the water. Set aside.
  In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
  Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.