Canadian here: there is a lot of subtlety that can make or break a poutine.

1. Fries (in all preparations, not just poutine) need to be blanched and cooled, prior to executing the dish. If you attend a restaurant or food truck (typical here due to refrigeration space) that just fries potato from raw: you are in the wrong spot. Walk out in disgust and leave knowing you avoided paying for a soggy, steamed mess.

They need to be cut, blanched at 275F for 4-5 minutes and cooled. Then, the cool, dry fries should be cooked at 375F until crisp and golden. Seasoned immediately liberally with a combination of fine AND coarse sea/kosher salt (and if you are feeling especially froggy: chopped thyme).

2. Layer! Whether using traditional curds or a beautiful aged sheep’s milk cheddar: toss the cheese in with the fries in the bowl you are seasoning them in.

3. Sauce: less is more and quality is key. Canned or bagged gravy is cheap, full of shit you cannot possibly understand and disposable. Hence, why the fries are usually drowning. Instead, use a beautiful rich glace de viande and only enough that you leave the customer wanting more.