4 large floury potatoes, peeled
1.5 teaspoon salt
Peanut Oil for frying
1 cup Quebec cheese, rind removed and cubed
1 1/3 cups beef gravy, heated
Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 3 minutes, until they turn dark white-yellow, but not brown. Drain the fries on fresh paper towels and allow them to rest for a few minutes.
Bring the oil back to 325F and fry the potatoes again, in batches, for 4 to 5 minutes, until they turn crisp and medium golden brown. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.
Add 1/4 cup of the cheese and 1/3 cup of the hot beef gravy on each serving of fries.