How busy are you going to be during Thanksgiving? How much don’t you want to realize right before dinner that you miss out the gravy after a long day cooking in the kitchen? And no gravy. NO GRAVY for a Thanksgiving dinner!!!! I guess everyone can go home at that point.
My family is crazy about gravy. They can literally drink it by jars. And gravy is always my responsibility. What I do is to squeeze myself in the already cramped kitchen, look for an available stove to start making it. Pouring and spilling the turkey drippings from a huge roasting pan into a much smaller sauce pan, some on the stove top, mixing in flour, butter, chicken stock, salt and pepper. Imagine 600 family members in the kitchen preparing turkey, ribs, mash potatoes, brussel sprouts, dessert. Smoking busy and messy! Not an ideal environment for making gravy from scratch.
I guess I’ve found a solution this year, thanks to Club House who invited me to do a product review for their Gluten-Free Gravy Mix. First of all, I am not a huge fan of store-brought or ready-made products. I don’t use cake mix, I bake cakes from scratch. Feeling a little sceptical, I tried the Club House Gluten-Free Brown Gravy Mix for this poutine dish. And I can honestly say that I was very impressed. It tasted like homemade gravy. Right consistency. Perfect saltiness. Delicious flavour. Most importantly, it just takes a few minutes in the microwave to cook the dry mix and water. No fuss.
I hadn’t really paid attention to gluten-free products until I started my bakery where some of my clients are on a gluten-free diet. During holiday season, it is a challenge to tailor-make something for your gluten-free guests when your hands are already full. I believe Club House’s Gluten-Free Gravy Mix is a perfect option that pleases everyone without compromising the taste.
This poutine is a cheater not only because of the gravy, but also the cheese. I didn’t bother to look for cheese curds, but used Mozzarella instead. And you know what, it didn’t really matter, because it tasted insanely good. Somehow the spice and herb in the fries went really well with the gravy and cheese. I would says this is a new poutine invention.
Ingredients (serves 4):
6 medium sized russet potatoes, peeled, washed and dried
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
salt and pepper to taste
1 package Club House Gluten-Free Brown Gravy Mix
1 cup water
1 cup mozzarella cubes
Preheat oven to 400F.
Cut the potatoes into thin chips. Toss them in the oil. Sprinkle with thyme and smoked paprika. Season with salt and pepper. Toss again to make sure the chips are well seasoned.
Lay the chips on a baking sheet in a single layer. Bake for 40 to 45 minutes.
Mix gravy mix with water and microwave on high for 3 to 4 minutes until it thickens. Stir the mixture at 1 minute intervals.
Place chips on a big serving plate or evenly into 4 bowls, sprinkle the cheese cubes over them, ladle the hot gravy over the fried and cheese. Serve immediately.
This sponsorship is brought to you by The Gluten Free Agency whom we have partnered with for this promotion.