Not meaning any harm, but I do not really understand poutine. I don't hate poutine per se; I can eat it well enough; but when I do eat it I kind of say, "Why? Are the chips broken?"
That, by the way, is the proper term for what Americans (and certain other modern day Canadians) call "french fries". They are called chips.
And chips are not broken and they do not need fixing.
Poutine is supposed to be wonderfully decadent and homey at the same time. I find that mozza and gravy just really aren't a match made in heaven. They do not compliment so much as cancel each other.
And the chips - the poor chips, drowned in the white and brown goo! No, no, no!
Let me tell you something about chips. This is the way chips are supposed to be: you take potatoes, see. You can peel the taters if you want or you can leave the skins. It does not matter. You cut the taters accordingly to look like chips, neither too thick and neither too thin. You have a deep fryer with good fresh oil in it all hot. The best of the best is beef tallow, but that's more expensive. You fry the chips just enough. You take them out of the oil. I've heard of doubled-fried. Never tried it. Anyways, you have your hot chips drained. You salt them neither too liberally nor too lightly. And then - and this is the most fundamental part - and then you dash the chips with good healthy lashings of vinegar. Eat them with no ketchup. And don't call them french fries. If you have fried fish to go with it, then you have a meal. Hamburgers work even better.
That is all.