The Canadian dish of French fries topped with cheese curds and gravy is called poutine. It is most strongly associated with Quebec and is widely regarded as one of Canada's signature comfort foods.
Poutine emerged in the Centre-du-Québec region in the late 1950s, but its exact inventor is disputed. Restaurants in Warwick, Drummondville, and Princeville have all been linked to its creation. One popular account dates the dish to 1957, when cheese curds were added to fries; gravy was incorporated into some versions soon afterward.
Authentic-style poutine depends on contrast: crisp fries, hot brown gravy, and fresh cheese curds that soften without completely melting. Fresh curds are prized for their characteristic squeaky texture. This distinguishes poutine from disco fries, which typically use mozzarella and brown gravy, and from chili cheese fries, which use chili instead of curds.
Poutine began as a regional diner and snack-bar food before spreading across Canada and internationally. Modern restaurants serve many variations, but the classic combination remains fries, curds, and gravy.