Cheesy tater tot casserole is a sophisticated, “gourmet” version of this crowd pleasing favorite side (and it has no cream of mushroom or chicken soup).
This crazy yummy cheesy tater tot casserole was born when I baked my favorite potato puffs in a mixture of some of my favorite ingrdients. The end result was SO delicious! I think it tastes more sophisticated than traditional tater tot casseroles that contain mushroom or chicken soup. This version is cheesy, French onioney, sour cream and chivey delicious:-)
I doubled the recipe below for our small group, as we were serving 16-18 guests. This dish is perfect to serve at a large gathering where you have hearty appetites. It is a great substitute for mac & cheese or hash brown casserole. It is much easier to make than mac & cheese (no boiling pasta) and much yummier than hash brown casserole (in my opinion).
Make ahead: This can be made ahead and frozen (up to a month) or refrigerated (up to two days). To bake from frozen, thaw a day or two ahead in the fridge; bake as directed.
Tater tots: Ore Ida has the trademark on tater tots, and these tots will work great in this recipe, but my favorite “tater tots” are Alexia crispy seasoned potato puffs with roasted garlic and cracked black pepper. These potato puffs are more sophisticated and flavorful than plain tater tots and have fantastic flavor and a light, crisp texture. To get the correct amount (2 pounds), you’ll use a whole bag and part of another. Thankfully, leftover tots can be saved for later.
If you try this dish, I’d love to hear your thoughts! As always, thanks so much for stopping by. Be Blessed, and stay savvy!!!