Poutine with Gluten-Free Gravy

Ingredients

• 4 large Russet potatoes
• 1 pound 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

Instructions

1. 1Preheat your oven to 425°F (220°C).
2. 2Wash and cut the 4 large Russet potatoes into french fries, about 1/2-inch 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 1 pound of Cheese curds.
8. 8Pour the hot gravy over the cheese curds. Serve immediately.

Substitutions

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