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!