cooking

Tater Tot Poutine

Haters going to hate on this recipe. When I saw the recipe for this on Tasty, I had to try it. I mean…. Tots. Cheese. Gravy. What is there to NOT like? I adapted the recipe as cheese curds are not easy to find here. I thought about what cheese acts similar – and while many websites mentioned mozzarella, it gets gooey. Queso Blanco is a simple cheese and doesn’t have rennet, so it doesn’t ‘melt’. It does however soften under heat and gets soft, and golden on the edges. It was perfect. And finding it is incredibly easy, as most grocery stores carry it (if you don’t see it, look for Mexican cheeses).

Tater Tot Poutine

Ingredients:

  • 2 pounds frozen tater tots
  • 1 wheel full fat queso blanco cheese (about 12 ounces)
  • 2 Tbsp olive oil
  • 1 medium sweet onion, diced
  • 2 cups beef broth
  • 2 Tbsp cornstarch
  • Ground black pepper

Directions:

Preheat oven to 425°. Spread tots on a rimmed baking sheet, bake for 20 minutes.

Slice the cheese in half, through the middle, then into bite size cubes. Sprinkle on top of the hot tots, return to the oven for 8 minutes.

Meanwhile, heat oil in a large saucepan over medium. Saute onion until translucent and golden.

Dissolve cornstarch into 2 Tablespoons of the broth, set aside. Add remaining beef broth to the onions, bring to a boil.

Whisk in the cornstarch slurry, while whisking constantly. Once thickened, take off the heat, and whisk in black pepper to taste.

Serve with gravy over the top.

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