Poutine – Gluten-free version

👨‍🍳 Method

For the Velouté

1. 1
   Melt the butter in a small saucepan.

   StoveSmall saucepan
2. 2
   Sprinkle in the gluten-free flour blend and cook for 2 minutes, stirring, into a smooth roux.

   Stove
3. 3
   Add the stock gradually, whisking vigorously.

   Whisk

   💡Hot stock goes into the roux gradually and with whisking: that way there are no lumps. Cold stock poured in all at once leaves lumps of gluten-free flour blend.
4. 4
   Add the salt and black pepper and cook until the sauce thickens.

   Stove

To assemble

1. 5
   Cut the potatoes into thick fries. Soak 30 minutes in cold water.

   ⚙ SoakingBowl
2. 6
   Pat dry well and fry in two rounds: 6 minutes at medium heat, then 3 minutes at high heat.

   Stove

   💡The first frying cooks the potato, the second gives it the crust: that way the fries are crisp outside and soft inside.
3. 7
   Drain and sprinkle with salt.

   Colander
4. 8
   Place the fries in a bowl, sprinkle with the cheese and pour the hot sauce over the top. Serve right away.