5 slices of bacon, cooked and crumbled
¼ cup Cabot Unsalted Butter
¼ cup King Arthur All-Purpose Flour
1 cup chicken broth
1 cup beef broth
1 teaspoon rice vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
1 package frozen tater tots, baked according to directions on package
8 ounce bar of Cabot Smoky Bacon Cheddar, cut into small cubes
Garnish with sliced scallions
POSITION rack in upper third of oven and preheat broiler.
MELT butter over medium heat in a medium saucepan. Add flour and whisk for 1-2 minutes until the mixture smells slightly nutty.
POUR the chicken and beef broths slowly into the flour mixture, whisking constantly, until smooth. Continue to whisk for 3-5 minutes until thickened. Add the rice vinegar, Worcestershire sauce, salt and pepper and whisk to combine.
PLACE the baked tater tots in an oven proof skillet or baking dish and top with the gravy and cubed Smoky Bacon Cheddar.
BROIL for 1-2 minutes or until the cheese is melted. Sprinkle with crumbled bacon and scallions.