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.
Versions
Nobody has published a poutine here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
frozen french fries
cheddar