Poutine with Gluten-Free Gravy

Ingredients

• 4 large Russet potatoes
• about 450 g Cheese curds
• 4 cups Beef broth
• 4 tablespoons Cornstarch
• 4 tablespoons Cold water
• 2 tablespoons Butter
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 cups Vegetable oil

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

Instructions

1. 1Peel the 4 large Russet potatoes and cut them into fries that are 1.27 cm thick. Place the cut potatoes in a bowl and cover them with cold water. Let them soak for 30 minutes.
2. 2Drain the potatoes completely and pat them very dry with paper towels. Pour the 4 cups of vegetable oil into a deep fryer or large, heavy-bottomed pot. Heat the oil to 175°C.
3. 3Carefully add the potatoes to the hot oil in batches, being careful not to overcrowd the pot. Fry the potatoes for 5-7 minutes per batch, until they are golden brown and crispy. Remove the fries from the oil and drain them on paper towels.
4. 4While the fries are draining, prepare the gravy. In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Add the 4 tablespoons of cornstarch and whisk constantly for 1 minute to form a smooth paste, called a roux.
5. 5Slowly pour in the 4 cups of beef broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring constantly. Cook for 5-10 minutes, stirring often, until the gravy has thickened enough to coat the back of a spoon.
6. 6Stir the 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the thickened gravy. Taste and add more salt or pepper if needed.
7. 7Arrange the cooked fries on a serving platter. Scatter the about 450 g of cheese curds over the hot fries. Pour the hot gravy evenly over the fries and cheese curds. Serve immediately.

Substitutions

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