Sunday, September 18, 2016

Gourmet Tater Tot Casserole

We are now officially out of the mid west and I can stop pretending that calling something hot dish is socially acceptable. I don't think that in our 10 years living there I ever willingly called something I made a hot dish. Now I don't even have to silently nod as I inwardly cringe at the word.

No matter what it's called, I've been craving a tater tot covered meat dish for weeks now. As I checked out various recipes online I was prepared to make the standard ground beef and cheese casserole but then I came across this amped up version of tater tot casserole and I was inspired!

What better way to start this off than with braised short ribs and a deep rich beef sauce. Add in some gruyere instead of cheddar and you've got a full on gourmet dinner. It probably took a bit longer than the standard version but it was well worth it.

From the original recipe here, I made the following changes:

1)  I used all beef stock, substituting stock for the stout and then using the remaining six cups as called for.
2) I used 6 tablespoons of cornstarch to get the thickness I wanted for the final sauce.
3) I didn't have any truffle paste. I was going to use some of my truffle salt or truffle oil but when I tasted the sauce I liked it as is so I didn't add anything additional.
4) This made enough of the base that I had enough for two casseroles. I finished the one pan with tater tots and then froze the remaining mixture to use later. 



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  2. nice this blog.
    You put really very helpful information. Keep it up. Keep blogging. I’m looking to reading your next post.


  3. Looks juicy, yummy and testy.
    Going to try it soon and thanks for sharing.