Tater Tot Poutine
Tater tot poutine is just a few ingredients: tater tots, gravy, and cheese. It's super delicious and frozen tater tots make it an easy comfort food dish to throw together at a moment's notice.
Ingredients
- 16 oz frozen tater tots
- ½ tbsp olive oil
- 5 oz button or crimini mushrooms roughly chopped
- ½ cup onion diced small, ~¼ large onion
- 1 tsp fresh thyme leaves
- 1 clove garlic minced
- 2 tbsp butter
- 2 tbsp flour
- ½ tbsp Sherry vinegar could sub apple cider vinegar or balsamic
- 1 tsp soy sauce
- 1 cup beef broth
- salt to taste
- pepper to taste
- 4 oz block mozzarella cheese torn into curd-sized chunks; see note
- 1 scallion green tops, sliced
Instructions
- Pre-heat the oven to 450F degrees. Spread tater tots on a rimmed baking sheet in an even layer. Once the oven is heated up, bake for ~25 minutes until very gold brown and crispy.Flip once at around the 15-minute mark.
- While the tots are cooking, make your gravy. Place a high sided sauté pan over medium-high heat. Add olive oil. Once the olive oil is heated up, add the mushrooms and sauté until the mushrooms start to brown. This should take about 5-7 minutes. The mushrooms will release their liquid and that will evaporate. Once the mushrooms have cooked down and started to brown, add the onion and a pinch of salt. Sauté the onion until it starts to get soft and translucent, about 3-4 minutes. Add the garlic and thyme. Cook for about a minute. Add the butter. Once the butter has melted, stir in the flour. Cook for 1-2 minutes.Whisk in the Sherry vinegar, soy sauce, and beef broth. Whisk until the liquid is smooth and there are no lumps from the flour. Bring to a boil and then simmer until the gravy is thickened, stirring with a wooden spoon while simmering.Taste your gravy and add salt and pepper to taste.
- Once the tater tots are cooked, place them in a shallow bowl. Spoon the gravy on to the tots. Then sprinkle with the mozzarella cheese. Garnish with scallion greens.
Notes
- Yes, cheese curds are classic but not always easy to find in American grocery stores. I chose to use mozzarella cheese here because it's similar in texture. But, if you can find cheese curds, definitely sub them in.