Idaho® Potato Tot Casserole


Casserole Ingredients:
  • 3 bunches fresh kale, chopped; or 2 cups cherry tomatoes, halved; or 1 1/2 cups fresh corn
  • 2 tablespoons olive oil
  • salt and black pepper, to taste
  • Tater Tots (see below)
  • Cheddar Mornay Sauce (see below)
  • 6 slices cheddar cheese
Tater Tots Ingredients:
  • 6 Idaho® Russet potatoes, unpeeled
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup potato starch
  • as needed canola oil for frying
Cheddar Mornay Sauce Ingredients:
  • 4 tablespoons butter
  • ½ cup flour
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 1 cup cheddar cheese, diced or shredded


Casserole Directions:
  1. In a medium frying pan over low heat, sauté kale, tomatoes or corn in olive oil until wilted and tender. Season to taste with salt and pepper.
  2. Place a few spoonful’s of vegetables into each of 6 ceramic ramekins. Add 4 tater tots on top of the vegetables in each. Cover with a dollop (about 3 tablespoons) of Mornay sauce. Add a slice of Cheddar to the top of the ramekin and place in a warm oven until the cheese melts. Serve warm.
Tater Tot Directions:
  1. Put potatoes in a large pot, cover with water and boil until cooked through.
  2. Drain and let cool to room temperature. When cool enough to handle, remove and discard skins and place potatoes in a mixing bowl.
  3. Gently crumble potatoes by hand. Add olive oil, salt, pepper and potato starch. Mix gently.
  4. Form into 1-inch tots and fry in a deep fryer with canola oil until golden and crisp. Keep warm until assembling casserole.
Cheddar Mornay Sauce Directions:
  1. In a large saucepan, melt butter over low heat, then whisk in flour to form a roux. Add cream and bring to a simmer. Add salt and cheese and whisk until cheese is fully melted. If the sauce is too thick, add up to 1 cup warm water to reach desired consistency. Keep warm until assembling casserole.
Print Recipe

Yield: 6 servings

Dave Cooper
Formerly of - Bite Cafe
Chicago, IL

Share this Recipe