Cook Along with Chef Tessa: Tater Tot Poutine

Tater Tot Poutine

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1 recipe Cheesy Tater Tots
• 1 cup Fresh Cheese Curds
• 1/2 cup Poutine Gravy
• Green Onions, for garnish

Ingredients for Gravy:

• 2 cups low-sodium beef broth
• 1 cup low sodium chicken broth
• 1/4 cup AP Flour
• 4 tbsp Unsalted Butter
• 1 tbsp Sherry Vinegar
• 1 tbsp Ketchup
• 1 tsp Worcestershire
• 1 tsp Dried Parsley
• 1/2 tsp Garlic Powder
• 1/2 tsp Paprika
• 1/2 tsp Dried Thyme
• Salt, to taste

Instructions:

• POUTINE GRAVY: In a medium size sauce pot over high heat, add the butter and melt. Once melted, add the flour, and cook for 2 minutes, scraping the bottom of the pot with a spatula. Add both broths and begin whisking until fully combined. Allow the sauce to come to a boil and thicken. Once thickened, add the remaining gravy ingredients, and whisk well. Allow to cook for 5 minutes and season accordingly with salt. Set aside.
• Once the gravy is ready, fry the tater tots or bake at 425F for 15 minutes.
• Using an oven safe dish, layer the tater tots then the cheese curds and coat with poutine gravy. Place in the oven for an additional 3 minutes to allow the cheese to melt slightly. Remove from oven, garnish with green onions and enjoy!