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Try SavoraGourmet Tater Tot Hotdish
Elevate a classic Midwestern comfort food with a homemade mushroom-leek velouté and a generous layer of crispy tater tots and local Colby-Jack cheese. This is a warm, hearty dish perfect for a cozy night in.
Ingredients
- bag (32 oz) Tater Tots1
- Ground Beef1 lb
- medium, chopped Onion1
- cloves, minced Garlic2
- oz, sliced Cremini Mushrooms8
- large, white and light green parts only, thinly sliced and washed Leek1
- Butter4 tbsp
- All-Purpose Flour1/4 cup
- Chicken Broth3 cups
- Heavy Cream1/2 cup
- cups, shredded Colby-Jack Cheese2
- Olive Oil2 tbsp
- Salt1 tsp
- Black Pepper1/2 tsp
- Worcestershire Sauce1 tbsp
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Learn MoreMethod
Preheat oven to 400°F (200°C).
In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
Stir in Worcestershire sauce, salt, and pepper. Set aside.
In a separate saucepan, melt butter over medium heat. Add sliced mushrooms and leek and cook until softened, about 8-10 minutes.
Sprinkle flour over the mushroom-leek mixture and cook for 1 minute, stirring constantly.
Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in heavy cream and season with salt and pepper to taste. This is your mushroom-leek velouté.
In a 9x13 inch baking dish, spread the ground beef mixture evenly over the bottom.
Pour the mushroom-leek velouté over the ground beef.
Top with a generous layer of shredded Colby-Jack cheese.
Arrange tater tots in a single layer over the cheese.
Bake for 25-30 minutes, or until the tater tots are golden brown and crispy and the cheese is melted and bubbly.
Let stand for a few minutes before serving.
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