I came upon this very interesting recipe when looking for the formula
for Montreal Smoked Meat Sandwiches for an installment of my World
Sandwiches series. Since any sane person like poutine I figured, "What
the heck."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mile End’s Smoked Meat Poutine
Categories: Potatoes, Beef, Cheese, Sauces
Yield: 2 servings

1 pt Thick cut Russet potatoes
4 tb Unsalted butter
1/4 c Fine chopped shallot
Salt
2 tb A-P flour
2 c Chicken broth
Fresh ground black pepper
4 oz Room-temp cheese curds *
2 oz Warm, chopped up, smoked
- meat, such as pastrami

* having them room temperature helps the cheese to melt.

To start the fries, rinse them thoroughly with cold
water for a couple minutes to wash off all the starch.

While your fries rinse, heat your oil to 275ºF/135ºC.

Once the oil is hot, drain your fries and dry them very
well to avoid splatter from oil. Gently put your
potatoes in the oil and cook for approximately 3 to 4
minutes or until the potatoes are tender.

Place them on a sheet tray lined with paper towels to
absorb any excess oil and let them cool down. While your
fries are cooling, start your gravy.

To make the gravy, melt the butter in a medium saucepan
over medium heat. Add the shallots, season with a pinch
of salt, and cook, stirring occasionally, until
softened, about 5 minutes.

Sprinkle the flour over the shallots and whisk until the
flour has a toasted aroma and is light brown in color,
about 2 minutes.

While whisking, slowly pour in the chicken broth and
whisk until the flour is incorporated and the mixture is
smooth. Season with pepper and simmer until the gravy
thickens and the flavors meld, about 20 minutes. Taste
and season with additional salt and pepper as needed.

Heat oil to 350ºF/175ºC, once the oil is hot, fry your
blanched potatoes for 2 to 3 minutes or until golden
brown and crunchy. Have a bowl ready with paper towel to
drain the excess oil. Once you remove the fries from the
oil, place them in the bowl and toss immediately with
salt. It’s very important you do this so the salt sticks
to the fries otherwise they will be bland.

Place your fries on a plate or bowl, top with your
cheese curds and smoked meat.

Ladle 3 to 4 ounces gravy over French fries and cheese
curds.

Reprinted w/permission from Mile End.

RECIPE FROM: https://food52.com

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