1 package frozen tater tots
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
8 ounce bar of Cabot Smoky Bacon Cheddar, cut into small cubes
Sliced scallions for garnish
Prep: 20 mins | Cook: 30 mins | Total: 50 mins
BAKE tater tots according to package instructions while preparing gravy.
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 10-12 minutes until thickened and has just started to bubble. Add the rice vinegar, Worcestershire sauce, salt and pepper and whisk to combine.
REMOVE tater tots from the oven when they have finished baking. Position oven rack in upper third of oven and preheat broiler.
PLACE the baked tater tots in an oven proof skillet or baking dish and top with preferred amount of gravy and cubed Smoky Bacon Cheddar.
BROIL for 1-2 minutes or until the cheese is melted. Garnish with sliced scallions and crumbled bacon.
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