Dish · american
Poutine
French fries topped with cheese curds and hot brown gravy, eaten quickly so the curds stay squeaky and the fries do not go soft.
Where it comes from
It began in rural Quebec diners in the 1950s, where several towns claim the first version. Cheap fries, local curds, and gravy already on hand made it an easy dish for a small kitchen to put together fast.
What cooks argue about
Cooks argue over cheese curds, which must be fresh enough to squeak, against shredded cheese, which melts but loses texture, and over gravy poured hot enough to soften the fries without turning them soggy.
Nobody has published a poutine recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.