Gluten-Free Mushroom Swiss Poutine

For the fries:
Preheat oven to 400 F. Line a baking sheet with parchment paper and spread the fries onto the sheet. Bake fries until golden brown and crispy, about 25-30 minutes. Prepare the mushroom gravy and Swiss cheese sauce while the fries are cooking.

For the mushroom gravy:
Melt 1/3 of the butter in a saute pan over medium heat. Add the mushrooms into the pan (do not salt them). Brown the mushrooms, stirring occasionally, for about 5-7 minutes.

In a measuring cup, whisk water and brown gravy mix until combined. Pour over the mushrooms. Cook, stirring occasionally, until the gravy thickens, about 2-3 minutes. Season with salt and pepper to taste.

For the Swiss cheese sauce:
Melt the remaining 2/3 of the butter in a saucepan over medium-low heat. Slowly whisk in the cornstarch until smooth. Cook, whisking constantly, for 30 seconds. Slowly whisk in the milk. Cook, whisking occasionally, until the mixture thickens, about 3-4 minutes. Slowly whisk in the shredded cheese and Worcestershire sauce until smooth. Season with salt to taste.

For the assembly:
Place cooked fries on a large platter or in a large cast iron skillet. Top with mushroom gravy and cheese sauce. Sprinkle with grated Swiss cheese (optional). Serve immediately.