Idaho® Potato Poutine


  • 2 each Idaho® potatoes – cut into French fries
  • 1 cup cheddar cheese curd
  • 1 cup Makers 46 Bourbon
  • 3 cups veal stock
  • 2 tablespoons cream
  • 2 tablespoons butter
  • 1 tablespoons fresh cracked black pepper
  • 1 tablespoons chopped parsley


  1. In a deep fryer cook the fries until crunchy. Season with salt and pepper.
  2. In a sauce pan bring the Makers 46 to a simmer and flambé. Add veal stock (may substitute with veal demi-glace) and reduce to 1 cup. Add the cream and butter and whisk to get a rich creamy texture. Season the sauce with cracked fresh black pepper. Check the seasonings and add salt and pepper if necessary.
  3. Place fries in a serving dish. Crumble cheese curds over the fries. Pour the sauce on at the last minute before serving to keep the textures of the fries. Sprinkle with parsley. Serve immediately.
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Yield: 8 servings

Laurent Géroli
Mount Washington Resort
Bretton Woods, NH

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