Reminds me of American (NJ) "Disco Fries", but there are differences; the main one being Canadian cheese curds vs melted mozzarella or cheese "sauce". Others are smaller Canadian fries and thinner Canadian gravy.
Yes, America knows Canada invented this dish, not the other way around.
The secrets to really good home made poutine. First , fresh never frozen Prince Edward Island Russet potatoes double fried Next a veal or beef gravy . Proper white cheddar cheese CURDS, so fresh that they squeek when you bite into them. The chips are covered in the gravy, and topped with the cheese curds. Salt and pepper to taste. A small town in the Eastern Townships of Quebec was the place where poutine was first developed in the mid 1950's, as a " after the bar closed " snack at a main street diner. Most American attempts at poutine are destined to failure because they use canned gravy, frozen potatoes, and substitute shredded motzarella for cheddar cheese curds. There are dozens of variations on the traditional recipe for poutine, with added pasta, or chicken or beef slices or wine in the gravy. In Quebec there are places that have up to 20 choices of poutine on the menu. JimB.
