- 6
- 2 mins
- 42 mins
Ingredients
- 1 – 16 ounce bag of tater tots
- 8 ounces cheese curds
- 8 ounces shredded mozzarella
- 1/4 cup salted butter
- 1 1/4 cups chopped onions
- 3/4 cup chopped carrot
- 1/4 cup all-purpose flour
- 2 cups no-salt-added beef broth
- 3/4 cup stout or other strong dark beer
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- Salt and freshly ground pepper*
Preparation
Step 1
Melt butter in a large non-reactive saucepan over medium heat.
Add onions and carrot; sauté until vegetables are softened, about 6 minutes.
Reduce heat to low. Add flour and cook, stirring, for 4 minutes.
Gradually add broth, 2/3 cup at a time, cooking and stirring constantly until smooth.
Stir in stout, thyme, rosemary and bay leaf.
Bring to a simmer and cook, uncovered, stirring occasionally, until thickened, about
20 – 25 minutes. Remove from heat.
Strain mixture through a sieve into a pot.
Season to taste with salt and pepper.
Bake the tater tots according to bag instructions.
Place the tater tots in a baking dish in layers. Add portions of each cheese as you add the tater tot layers.
Put back in the oven and bake for 5 – 7 minutes until the cheese melts.
Serve by topping with gravy.
Enjoy!