To make Homemade Poutine, first start with your fries. Peel and cut the potatoes lengthwise into 1/3-inch-wide strips. Add to a large colander and rinse with cold water until the water runs clear.

Add the potatoes to a large bowl and fill with cold water. Soak for at least 30 minutes or up to 24 hours for crispier fries.

While the potatoes soak, make your gravy. In a large saucepan set over medium heat, melt the butter.

Once melted, stir in the flour and cook, stirring constantly, with a wooden spoon until golden brown, about 2 minutes.

Stir in the garlic powder, onion powder, smoked paprika, herbes de Provence, salt, and pepper.

Slowly add in your chicken and beef broths, stirring to fully combine before adding more to keep lumps from forming.

Increase the heat to medium-high and bring the mixture to a boil, stirring often. Once boiling, reduce the heat to low and simmer until thickened, about 10 to 15 minutes. Stir occasionally. Stir in the Worcestershire sauce, beef bouillon, and vinegar. Keep warm while you make your fries.

Drain the potato strips and thoroughly dry on paper towels.

Add the vegetable oil to a large, heavy bottomed pot and heat over medium-high heat until the oil reaches 300 degrees F using a thermometer.

Working in batches, fry the potato slices for 5 minutes.

Remove each batch from the oil with a spider strainer and add to a bowl. Let the oil return to 300 degrees F before adding in your next batch.

Once all slices have been fried, increase the heat of your oil to 400 degrees F, and fry the potatoes a second time in batches until golden brown.

Remove each batch from the oil and place on a baking sheet lined with paper towels. Immediately sprinkle with salt, pepper, and thyme, and repeat with remaining potato slices.

Prepare your bacon however you prefer and roughly chop. (I like to cook mine in the oven.)

To assemble the poutine, transfer fries to a serving dish.

Top with cheese curds.

Drizzle on the reserved gravy.

Top with bacon crumbles. Garnish with parsley and serve.