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Ingredients

• 6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
• canola oil
• salt
• 1 ½ lbs cheese curds
• 1 tbsp (15 ml) cornstarch
• 1 tbsp (15 ml) water
• 3 tbsp (45 ml) unsalted butter
• 1/2 cup (30 ml) unbleached all-purpose flour
• 1 clove of garlic, finely chopped
• 1 can (10 oz) beef broth, undiluted
• 1/2 can (10 oz) chicken broth, undiluted
• pepper