So as you know I love taking recipes that are normally very processed and making them home made. So when I happened upon a recipe for home made tater tots from Seeded At the Table I knew it was time to tackle an old favourite from my childhood, Tater Tot Casserole. This dish is what I would call a perfect example of a classic American recipe. Until I moved away from the US as an adult I never realized how much we love casseroles and using cans of condensed soups. When it comes to American style casseroles it is incredibly difficult to find any recipe that doesn’t use convenience items like tinned soups. But the thing is it really isn’t that difficult to put together a home made sauce as a substitute for tinned soups. It is not only healthier but it is tastes better.
While this dish is often thought of as a kids meal, this from scratch version is sure to satisfy the adults too.
Tater Tot Casserole
500g (1 lb) minced beef
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp olive oil
1/2 onion, minced
2 garlic cloves, minced
278mL (3/4 c.) chicken stock
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
178mL (3/4 c.) milk
120mL (1/2 c.) greek yoghurt
25g (1/4 c.) cornflour
125g (1/2 c.) grated cheddar
370g (3 c.) Tater tots (from recipe below)
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp olive oil
1/2 onion, minced
2 garlic cloves, minced
278mL (3/4 c.) chicken stock
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
178mL (3/4 c.) milk
120mL (1/2 c.) greek yoghurt
25g (1/4 c.) cornflour
125g (1/2 c.) grated cheddar
370g (3 c.) Tater tots (from recipe below)
In a saucepan add the stock, thyme, garlic powder, onion powder and paprika. Simmer for 1 minute.
Combine the yoghurt, milk, cornflour and then add the mixture to the broth and stir well to combine. Simmer on low until the sauce thickens, about 5 minutes.
In a frying pan over medium heat add the olive oil and saute the onion and garlic for 2 minutes. Add the beef, sprinkle with the salt and the pepper, cook meat until no longer pink; about 5 minutes.
Add the beef and sauce together and our into a 9in baking pan. Top with half of the cheese.
Layer the tater tots and add the rest of the cheese.
Bake in a pre-heated oven at 180 C (350 F) for 40 minutes.
Home Made Tater Tots
500g Maris Piper (2 c. Russet Potatoes) peeled and diced
60mL (1/4 c.) milk
125g (1 c.) flour
2-3 eggs, beaten
100g (2 c.) crushed Pop Chips
recipe from Seeded At the Table
60mL (1/4 c.) milk
125g (1 c.) flour
2-3 eggs, beaten
100g (2 c.) crushed Pop Chips
recipe from Seeded At the Table
Preheat oven to 400˚F. Boil potatoes in a large pot until barely fork tender, about 20 minutes. Drain and return to pot. Gradually add the milk and mash the potatoes with a potato masher until mashed, but still lumpy. You might not need to use up all the milk. It is important to keep the potatoes lumpy and a little dry so it is not hard to roll into balls.
Separate the eggs, flour and potato chips in three bowls; set aside.
Form the potato mixture into 1-inch balls. Roll each ball first into the bowl of flour, then the egg and then with the chips. Once coated, form the balls into the tots formation, a sort of tube shape. Place on baking sheet. Bake for 12 to 15 minutes, until crispy and golden brown.
Tater Tot Casserole
Author: Laura Hunter
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 500g (1 lb) minced beef
- ½ tsp salt
- ¼ tsp pepper
- ½ Tbsp olive oil
- ½ onion, minced
- 2 garlic cloves, minced
- 278mL (3/4 c.) chicken stock
- ¼ tsp thyme
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- 178mL (3/4 c.) milk
- 120mL (1/2 c.) greek yoghurt
- 25g (1/4 c.) cornflour
- 125g (1/2 c.) grated cheddar
- 370g (3 c.) Tater tots
- 500g Maris Piper (2 c. Russet Potatoes) peeled and diced
- 60mL (1/4 c.) milk
- 125g (1 c.) flour
- 2-3 eggs, beaten
- 100g (2 c.) crushed Pop Chips
Instructions
- In a saucepan add the stock, thyme, garlic powder, onion powder and paprika. Simmer for 1 minute.
- Combine the yoghurt, milk, cornflour and then add the mixture to the broth and stir well to combine. Simmer on low until the sauce thickens, about 5 minutes.
- In a frying pan over medium heat add the olive oil and saute the onion and garlic for 2 minutes. Add the beef, sprinkle with the salt and the pepper, cook meat until no longer pink; about 5 minutes.
- Add the beef and sauce together and our into a 9in baking pan. Top with half of the cheese.
- Layer the tater tots and add the rest of the cheese.
- Bake in a pre-heated oven at 180 C (350 F) for 40 minutes.
- For the tater tots:
- Preheat oven to 400˚F. Boil potatoes in a large pot until barely fork tender, about 20 minutes. Drain and return to pot. Gradually add the milk and mash the potatoes with a potato masher until mashed, but still lumpy. You might not need to use up all the milk. It is important to keep the potatoes lumpy and a little dry so it is not hard to roll into balls.
- Separate the eggs, flour and potato chips in three bowls; set aside.
- Form the potato mixture into 1-inch balls. Roll each ball first into the bowl of flour, then the egg and then with the chips. Once coated, form the balls into the tots formation, a sort of tube shape. Place on baking sheet. Bake for 12 to 15 minutes, until crispy and golden brown.
