I had fun looking at the type of poutine recipe someone outside Quebec might have access to.
This gravy doesn’t look half bad although a bit complex for something so simple. I would try it though!
What this guy does with fries is criminal. The concept is not “twice baked”, its “twice fried”. You fry it once to seal in the potato meat with a small film. You fry it again to steam cook the potato inside the fry and crisp the outside with a golden crunchy layer. If you do your first “fry” in an oven, you won’t have that first film of fat to seal in the fry and you will get limp fries.
Using fresh mozzarella is not a bad idea but curds are firmer and way saltier as the fresh ones tend to have a bit of a briny taste. I’d prefer fresh mozzarella to grated cheese but its still not a replacement to curds!
Also, I’m not a big fan of his fake “radical dude” attitude. 
