Place the cut potato sticks in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch, which helps them get crispy.

While the potatoes soak, prepare the gravy by melting the butter in a saucepan over medium heat.

Whisk in the flour and cook for about 2 minutes until the mixture turns a light golden brown and smells nutty.

Gradually whisk in the beef broth and chicken broth, ensuring there are no lumps, then add the Worcestershire sauce.

Simmer the gravy on low heat for 10-15 minutes until it thickens enough to coat the back of a spoon, then season with pepper and keep warm.

Drain the potatoes and pat them completely dry with paper towels to prevent splattering during frying.

Heat the vegetable oil in a deep fryer or large heavy pot to 325°F (160°C).

Working in batches, fry the potatoes for about 4-5 minutes until they are soft but not yet browned, then remove and drain on a wire rack.

Increase the oil temperature to 375°F (190°C) and fry the potatoes a second time for 2-3 minutes until they are golden brown and crispy.

Transfer the hot fries to a large mixing bowl and toss immediately with a pinch of salt.

To assemble, pile the hot fries onto a serving platter or individual bowls.

Top immediately with the fresh cheese curds, ensuring they are distributed evenly.

Pour the piping hot gravy over the fries and curds, allowing the heat to slightly melt the cheese while keeping the fries crisp.

Serve immediately with a fork while the gravy is steaming hot.