Gluten-Free Poutine

Ingredients

• 1 recipe Perfect Thin and Crispy French Fries, prepared until just before final frying stage
• 8 ounces gluten-free chicken stock, divided, warm
• 3 tablespoons butter
• 3 tablespoons sweet rice flour
• 8 ounces gluten-free beef broth, warm
• 1 tablespoon cornstarch
• 1 teaspoon apple cider vinegar
• Kosher salt and freshly ground black pepper
• 8 ounces cheese curds

Directions

1. Soak the potatoes according to the french fry directions. Right before the final frying, start the gravy. Measure out 1 tablespoon chicken stock and keep it nearby. Warm a medium pot over medium-high heat, then melt the butter. Whisk in the sweet rice flour until the mixture comes together into a heavy paste. Keep it moving with the whisk until it takes on a light golden color, about 3 minutes. Still whisking, slowly pour in the rest of the chicken stock and all of the beef broth. Let the gravy cook until it thickens, about 4 minutes. Stir the cornstarch into the reserved chicken stock with a fork until no lumps remain, then whisk that into the pot. Bring the gravy up to a boil while whisking, then turn the heat down to low. Stir in the vinegar, then season with salt and pepper. Give the gravy an occasional whisk while you finish the french fries.
2. Take the cheese curds out of the refrigerator and leave them at room temperature. Finish frying the french fries according to the fry directions.
3. Split the cooked french fries among 4 bowls. Scatter the cheese curds over the fries, spoon the gravy on top, and serve immediately.