This recipe appears in:Gluten-Free Tuesday: Poutine
The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well:
- Prepare fries up to final frying stage.
- Prepare gravy. Keep warm over low heat. Be sure to whisk occasionally.
- Remove cheese curds from refrigerator.
- Fry french fries.
- Top with prepared gravy and cheese curds.
Gluten-free beef broth can be hard to find. I used Kitchen Basics.
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- 1 recipe Perfect Thin and Crispy French Fries, prepared until just before final frying stage
- 8 ounces (1 cup) gluten-free chicken stock, divided, warm
- 3 tablespoons butter
- 3 tablespoons sweet rice flour
- 8 ounces (1 cup) gluten-free beef broth, warm
- 1 tablespoon cornstarch
- 1 teaspoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 8 ounces cheese curds
Soak potatoes as directed in recipe. Prepare gravy: Just before frying french fries, prepare gravy. Reserve one tablespoon chicken stock. Set aside. In medium pot, melt butter over medium-high heat. Add sweet rice flour and whisk to combine. A thick paste will form. Cook, whisking constantly, until mixture turns lightly golden brown, about three minutes. Whisking constantly, add remaining chicken stock and all beef broth in a slow and steady stream. Cook until gravy thickens, about four minutes. Combine cornstarch and reserved chicken stock. Whisk with a fork until smooth. Add to gravy. Continue whisking and bring gravy to a boil. Reduce heat to low. Add vinegar and season to taste with salt and pepper. Whisk gravy occasionally while you prepare the french fries.
Remove cheese curds from refrigerator. Set aside. Fry french fries as directed in recipe. Divide cooked french fries between four bowls. Top with cheese curds and gravy. Serve immediately.