I'm a poutine purist. There are some great versions at upscale gastropubs, but they usually get so loaded with other ingredients that they aren't poutine anymore. Give me something closer to the one I ate on a very regular basis when I worked at the ever-delicious Beaver Choice, thank you very much.
Thankfully, the TJ's folks kept it straightforward, with just fries, brown gravy, and cheese curds, the way poutine should be. Assembly is simple enough. The fries are loose in the bag, and the gravy and cheese curds are kept in their own separate bags. Bake the fries for a little over 20 minutes, and thaw the gravy and cheese in a pan of gently simmering water. Once the fries and gravy are hot and the cheese isn't frozen stiff anymore, pile everything on a plate, run it under the broiler for a moment to get the gravy piping hot, and dig in.