Canadian Poutine
- Serves
- 4
- Prep
- 30 min plus soaking
- Cook
- 30 min
- Difficulty
- Medium
History & Origin
Poutine emerged in rural Quebec in the late 1950s, when hot chips, fresh cheese curds and brown gravy were combined into a dish that became a provincial and then national icon. The curds should soften and squeak rather than disappear into a blanket of melted cheese.