Cook Along with Chef Tessa: Tater Tot Poutine

April 18, 2022

Cook Along with Chef Tessa: Tater Tot Poutine

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Tater Tot Poutine

By Chef Tessa Turcotte-Novosedlik


  • 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


  • 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!

Yields to: 2 servings

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