Gluten Free Poutine

Total time1 hr 35 min

Prep time20 min

Cook time45 min

Crispy golden fries are the backbone of this classic Canadian comfort dish, double-fried for that perfect contrast between a crackly crust and a fluffy, soft center. The rich, savory gravy is built from butter melted into a smooth base, simmered with beef and chicken broth, a touch of ketchup, onion powder, and garlic powder until it thickens into that glossy, spoon-coating consistency poutine is known for. Fresh cheese curds go on while they're still at room temperature, so the hot gravy ladled over the top just barely melts them, leaving that signature squeak and pull in every bite. A scatter of chopped parsley brightens the whole plate and makes it look as good as it tastes. This one's a genuinely satisfying pick for a gluten free table, delivering all the crave-worthy, fry-shop indulgence of the original without asking you to compromise on flavor or texture. Serve it immediately while the fries are at their crispiest and the gravy is piping hot.

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Ingredients

4 servings

For the fries

3 lbs russet potatoes (about 4 large), peeled
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6 cups vegetable oil or canola oil, for frying
1 tsp salt, plus more to taste

For the gravy

2 tbsp unsalted butter
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup low-sodium beef broth
1 cup low-sodium chicken broth
1 tbsp ketchup
1 tsp worcestershire sauce
½ tsp onion powder
¼ tsp garlic powder
salt and pepper, to taste

For assembly

8 oz fresh cheese curds, at room temperature

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Cut the peeled potatoes into sticks about 1/4 inch thick and 3 inches long. Place them in a large bowl, cover with cold water, and soak for at least 30 minutes. Drain thoroughly and pat completely dry with paper towels — any surface moisture will cause the oil to spatter.
2
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium heat until a deep-fry thermometer reads 300°F (150°C). Working in 3 or 4 batches to avoid crowding, fry the potatoes for 4–5 minutes, until just cooked through but still pale with no color. Remove with a slotted spoon or spider strainer and spread in a single layer on a wire rack set over a baking sheet. Let the oil return to 300°F (150°C) between batches. Allow the blanched fries to cool for at least 10 minutes.

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