Poutine is Canadian comfort food at its best. Rich, thick and savory gravy and fresh cheese curds smother fresh-cut fries. Naomi watched her friends eat this great dish in Toronto but could never try it, because the gravy was always thickened with flour, so she brought the inspiration home and whipped it up for herself. This recipe is our take on poutine, and while nowhere close to authentic, it’s mighty tasty. This recipe serves 1 as a full meal, with extra gravy to save for later. It may be scaled up to feed any number of people.

4 tbsp butter or margarine

1/4 c (about 1 oz or 28g) Better Batter Gluten Free Flour

1 quart rich beef stock (you may use commercial or home canned), plus gravy master/gravy additive if desired.

salt and black pepper to taste

1 quart vegetable oil, for frying

4 large potatoes (about 1 pound) cut into fries and soaked for at least 1/2 hour or up to overnight in cold water.

2 cups cubed fresh mozzarella cheese or cheese curds (if you can get them), about 8 ounces

Soak potatoes in cold water to remove excess starch.

In a large saucepan, melt butter or margarine. Whisk together flour and melted butter over medium heat, until well combined and bubbling. You may cook for several minutes depending on how dark you like your gravy to get (darker colored flour will give a darker gravy, or you may add a bit of Gravy Master if you desire, instead).

Once mixture is bubbling, stir in beef stock, whisking constantly, until well combined. Continue to cook, stirring, until thickened and shiny. Remove from heat and set aside. If desired, place on a warmer to keep warm, while you fry the fries.

Drain potatoes very well and pat completely dry with a towel or paper towel and allow to air dry while you heat the oil for frying.

Heat oil to 365 degrees. Place fries in oil and fry until golden brown. Drain really well and transfer immediately to a large bowl or plate with a rim. Top with cheese cubes/curds.

Quickly bring the gravy back to boiling and pour over the fries and curds. Serve immediately.