Idaho® Potato Poutine
Ingredients:
- 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
Directions:
- In a deep fryer cook the fries until crunchy. Season with salt and pepper.
- 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.
- 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.
Print Recipe
Yield: 8 servings
Source:
Laurent Géroli
Mount Washington Resort
Bretton Woods, NH
