I have finally CONVERTED my wife. You ask, converted to what? To a lover of tater tots. My wife loves fries and I love both. One does not find tater tots on menus very often though we do see it more often. Whenever, I see them on a menu, I always want to order them and I was truly ordering these for myself. My wife never understood why I liked them so much. Now she has had these Tater Tot Poutine and has done a 180° turn.
One of the keys to this recipe is the stout gravy. The typical poutine includes cheese, generally cheese curds, and gravy. This gravy is AMPED up by the adding to stout to it. This gravy would taste good on a shoe. I liked the stout gravy so much I have already used it on a number of recipes since I made this poutine recipe. And I only made this recipe a few weeks ago. I used both cheese curds and shredded mozzarella in this poutine recipe. This is a very rich recipe.
So I wondered what the origin of Poutine is. I knew it was Canadian but that is about all. The story goes that a customer at Lutin Qui Rit, operated by Fernand LaChance, had a take out customer request to add cheese curd to his french fry order. The customer saw the cheese curds on the counter and thought the mixture would be a good idea. The restaurateur said this would be messy but he served them. The adding of the gravy came later. The rest is history. If you are Canadian, you have been enjoying poutine since your were a kid. If you have not tried them with tater tots, you need to give them a try. You will really enjoy this spin.
The Stout Gravy ingredients.
The veggie and spices sautéing with the butter, and then, the roux added.
First the stock is added to form the gravy, then the Stout for more flavor.
The gravy is sifted through a strainer to finish (We ate the carrots – they were awesome).
The Tater Tot Poutine plated.
- 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*
- 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.