Using a mandolin or knife, cut potatoes evenly. Fill up a large bowl with cold water and add potatoes, tossing them around to release the starch. Empty the bowl and refill again with cold water; toss and refill one more time.
Transfer to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
In a medium saucepan over medium heat, cook bacon until the fat is rendered and bacon starts getting brown. Add shallots and sauté for 1 minute. Add garlic and sauté for 2 minutes. Add butter and stir until melted. Add flour and stir constantly; cook for 2 1/2 to 3 minutes.
Pour in cold broth and then add ketchup, Worcestershire sauce, balsamic vinegar, garlic salt and black pepper. Whisk the ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 12-15 minutes or until the gravy thickens; taste and adjust seasoning if needed. Keep it warm until ready to serve.
Pour oil in a deep-fryer and heat until temperature reaches 300ºF.
Drain the fries and pat them dry between two kitchen towels.
Working in batches, blanch fries for 2 to 4 minutes depending on the thickness. Using a spider strainer or slotted spoon, remove potatoes and place those on a baking sheet lined with paper towels; cool while working with the others.
Increase the oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 6 to 8 minutes.
Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
Transfer some fries to a warm serving plate, sprinkle with cheese curds and pour on gravy; repeat again with fries, cheese and gravy. The gravy can be strained before pouring if desired.