Preheat oven to 450 F degrees. Cut the russet potatoes into 1 cm sticks, toss with olive oil and a pinch of salt and pepper. Don't put too much salt because the sauce has enough. Place on a unlined baking sheet and bake on each side until golden brown, about 15 minutes on each side.
Keep the cheese curds at room temperature.
In a small bowl, reserve 1/4 cup of beef consommé and add the cornstarch. Mix well.
In a small saucepan, heat butter and the clove of garlic. Add the rest of beef consommé to the pot and the bay leaf bring to a boil. Add the cornstarch slurry while still simmering. Simmer for another 5 minutes. Keep warm. Once the fries are ready, plate and add the cheese curds, and gravy.