Poutine with Gluten-Free Gravy

Ingredients

• 4 large Russet potatoes
• about 450 g Cheese curds
• 4 cups Beef broth
• 3 tablespoons Tapioca starch (for thickening)
• 4 tablespoons Butter
• 1 tablespoon Soy sauce (Tamari for GF)
• 1 tablespoon Worcestershire sauce (GF)
• 2 tablespoons Olive oil
• to taste Salt and pepper

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

Instructions

1. 1Preheat your oven to 220°C.
2. 2Wash and cut the 4 large Russet potatoes into french fries, about 1.27 cm thick. Place the cut potatoes in a bowl and toss them with the 2 tablespoons of Olive oil, and add salt and pepper to your liking. Spread the seasoned fries in a single layer on a baking sheet.
3. 3Bake the fries for 25-30 minutes, flipping them halfway through the cooking time. They are ready when they are golden brown and crispy.
4. 4While the fries are baking, prepare the gravy. Melt the 4 tablespoons of Butter in a medium saucepan over medium heat. Whisk in the 3 tablespoons of Tapioca starch until the mixture is smooth and no lumps remain.
5. 5Gradually whisk in the 4 cups of Beef broth until the mixture is smooth. Add the 1 tablespoon of Soy sauce (Tamari for GF) and the 1 tablespoon of Worcestershire sauce (GF).
6. 6Bring the gravy to a simmer over medium heat, stirring constantly. Cook for 5-7 minutes, or until the gravy has thickened enough to coat the back of a spoon. Taste and add salt and pepper if needed.
7. 7To assemble the poutine, place the hot, crispy fries in serving bowls or on plates. Immediately top the fries with the about 450 g of Cheese curds.
8. 8Pour the hot gravy over the cheese curds. Serve immediately.

Substitutions

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