Poutine Bowl with Gluten-Free Gravy

Ingredients

• 4 large Russet potatoes
• about 450 g Cheese curds
• 4 cups Beef broth
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 tablespoons Butter
• 1 tablespoon Soy sauce
• 1 teaspoon Apple cider vinegar
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut potatoes into fries. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
3. 3Bake for 30-40 minutes, or until golden brown and crispy, flipping halfway through.
4. 4While fries are baking, prepare the gravy. In a small bowl, whisk together cornstarch and water.
5. 5In a saucepan, melt butter over medium heat. Whisk in the cornstarch slurry and cook for 1 minute.
6. 6Gradually whisk in beef broth, soy sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
7. 7Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes.
8. 8To assemble, place fries in a bowl. Top with cheese curds and gravy. Serve immediately.

Substitutions

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