Tater Tot Poutine is my quick and easy take on the French-Canadian classic, but mine is made with everyone’s favorite freezer staple…tater tots.
Serve this delicious tater tot recipe as an appetizer, side dish, or even a main course. The choice is yours!
Tater tot poutine is one of those simple dishes you just can’t stop eating. Sorry. Not sorry. LOL
The following video for Oven Roasted Potatoes with Garlic Fresh Herbs is another quick and easy potato recipe I know you’ll also enjoy.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Tater Tot Poutine is available at the end of this post.
The ingredient list;
- Frozen Tater Tots
- Gravy (either store-bought or homemade)
- Ham (leftovers work great for this recipe)
- Shredded Cheddar Cheese
- Shredded Swiss Cheese
- Chopped Scallions
- Olive Oil
- Salt and Pepper
Why this recipe for tater tot poutine works.
It’s fast, easy, and totally customizable!
Plus, who doesn’t love crispy tater tots and melted cheese?!!
Additional add-in suggestions;
- Bacon (cooked)
- Bell Peppers
- Ground Beef (cooked)
- Ground Turkey (cooked)
- Pulled Pork
- Diced Avocados
- Diced Tomatoes
- Shredded Brussels Sprouts
- Corn Kernels
- Chopped Broccoli
- Shredded Chicken (cooked)
- Sour Cream
- You get the idea!
What is the best method for cooking frozen tater tots for poutine?
When making tater tot poutine, I recommend using a cast-iron skillet if you have one. Nothing else will give the potatoes their deep, dark, color and crunch as a cast-iron skillet can.
However, this recipe can also be made on a baking sheet or in a casserole dish and you will still have fabulous results.
Want other delicious potato recipes? Great! Click on the following titles to be taken to the recipes for…
- Chicken Pot Potatoes – “What do you get when you combine a baked potato with all the comfort and goodness of a chicken pot pie, but without all the work? Chicken Pot Pie Potatoes, that’s what! “
- Tex-Mex Stuffed Sweet Potatoes – “When you want to spice up your dinner options, but still want something healthy and quick, this recipe may be just the thing you’re looking for!”
- Roasted Red Potatoes with Lemongrass and Cilantro – “Caramelized Roasted Red Potatoes with Lemongrass, Garlic & Cilantro are crispy on the outside and creamy on the inside. They’re an easy yet impressive side dish to serve family or guests.“
- Pumpkin Mashed Potatoes – “By simply adding canned pumpkin puree to Yukon gold mashed potatoes you’ll be amazed by the beautiful fall color, and delicious taste, of these Fall FestivalPumpkin Mashed Potatoes!”
- Pimento Cheese Mashed Potatoes – “It seems like everyone’s favorite side dish is always mashed potatoes. Not that traditional mashed potatoes needed help in the favorites category, but then again why not give them a little update? These Zippy Pimento Cheese Mashed Potatoes are EVERYTHING!“
The easy instructions for making tater tot poutine;
- Preheat oven to 425-degrees.
- Heat an empty 8″ – 10″ cast-iron skillet for 10 minutes.
- Brush the hot skillet with olive oil.
- Immediately add the frozen tater tots in an even layer to the skillet (a casserole dish or sheet pan will also work).
- Season the tater tots with salt and pepper.
- Return the skillet to the 425-degree oven for 20-25 minutes.
- Remove the tater tots from the oven and top them with the ham, gravy, and shredded cheese.
- Return the tater tot poutine to the oven until the cheese has melted.
- Remove from the oven and top immediately with chopped scallions.
- Serve hot with sour cream (not pictured).
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Tater Tot Poutine if desired.
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Below is the printable recipe card for today’s Tater Tot Poutine.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Tater Tot Poutine
Crispy tater tops are topped with gravy, melted cheese, ham, and scallions.
Ingredients
- 1 package frozen tater tots
- 1 tablespoon olive oil
- 1 cup gravy (homemade or store-bought)
- 3 ounces chopped ham
- ½ cup shredded Swiss cheese
- ½ cup shredded cheddar cheese
- salt and pepper to taste
- ½ cup chopped scallions
Instructions
- Preheat oven to 425 degrees
- If using a cast-iron skillet, heat skillet in preheated oven for 10 minutes.
- Brush the inside of the hot skillet (or the base of a baking sheet or casserole dish) with oil.
- Add the frozen tater tots in an even layer to the pan.
- Season with salt and pepper to taste.
- Bake in a preheated oven for 20-25 minutes.
- Remove and top with the ham, gravy, and shredded cheeses.
- Return to the oven until the cheeses have thoroughly melted.
- Remove the poutine from the oven and top with the scallions.
- Serve hot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 139 Total Fat 10g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 5g Cholesterol 28mg Sodium 435mg Carbohydrates 4g Net Carbohydrates 0g Fiber 0g Sugar 0g Sugar Alcohols 0g Protein 7g
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed today’s recipe for Tater Tot Poutine as much as I’ve enjoyed bringing it to you!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
I totally know what you mean about the blog being your creative outlet. My hubby will go crazy for this as his family is from Quebec!
I hope you and he both love this recipe, Chandra. Thanks so much!
What a fun recipe! Anything poutine-related is a win in my books! I know what you mean about finding a niche. I guess I am really broad, too, but there are people like ourselves out there that like to do a bit of everything. So we do have a small niche in the end 🙂
I never really thought of it that way, Kacey. Great point! I'm glad we're in this together!
I say it is your blog. and you should do as you want to with it. Everything is very clean and clear. Love that. Good food, nice things to look at. 🙂 keep it up. we the peanut gallery will reap the rewards of your efforts. thank you.
This is one of the nicest comments I've ever read. Thank you so much, Carol. I'm glad you're enjoying what I'm putting out!
I think your blog is perfect the way it is. It's a great reflection of YOU and all the things you love. And I am loving this poutine. Woah.
You're so sweet. Thank you so much for all the support!
I love restaurant inspired recipes – it happens to me sometimes too! I love the use of tator tots….the best! I don't have a niche with my blog either and I don't care – it's what I like! Variety 🙂
I suppose it's true what that say, variety is the spice of life 😉 Thanks, Ashley!
I love your blog the way it is! I think finding a niche is difficult when you don't do special diet stuff. How many non-niche and non-special diet blogs are there?! I can't really think of any. Except two. Or three. And aww! I bet your sons secretly read your blog. 🙂
LOL, I'm not too sure about my sons reading my blog, Erin, but I do know they enjoy the food! Thanks for the kind comments. Much appreciated!
OH MY GOD. I can't even handle all of this deliciousness. I love poutine but you've gone and made it even better with tots. Yum!
HaHaHa! You can handle it! I know you can!
You and your sister sure get some great recipe brainstorming done. Cast iron just turns potatoe recipes into a dream. Not true about needing a niche. Center Cut Cook is not that many years old and she is huge! She cooks it all. What will help is 'that one recipe' that goes crazy and stays there forever (words from Ashley). Ashley's boost was her chocolate lasagna. Of course, all of her recipes are wonderful – just like yours!
I'm waiting for that one viral recipe, Ginny. Thanks for the lovely comment. I'll keep on keeping on 🙂
I think it is wonderful just the way it is!!
Awww. Thanks!
Oh yum, this is some serious comfort food…tots, gravy, melted cheese! I think that as long as you're sharing what you love, your content is perfect.
I am, and I do. Thanks Heather.
Yours is an awesome blog, keep up all the tasty work! And this poutine sounds wonderful, the perfect comfort food!
I agree about it being comfort food. You just can't beat potatoes, gravy and cheese! Thanks for the kind words, Kimberly!
There are so many "what if"s in blogging, but there's one rule you should always follow…blog about what makes you happy. If you love the recipes you make and photograph, that will shine through to your readers and you will feel so much more satisfied than if you stuck to a niche that perhaps doesn't always speak to you. And these tater tots? They're definitely speaking to me!
You're right, Dara. Thank you. I need to stop "shoulding" and keep on keepin' on.
I think your niche is fabulous food 🙂 Just keep up the wonderful recipes and people will follow. My family would love this poutine!
Thank you so much, Lauren! I'm glad you like the poutine!
Yes, please! I order poutine often at restaurants and this needs to happen. At my house. Now. I can't wait to try this recipe!
OMG. That is all. And also, everything Jenny said above!
I think sometimes that whole niche things gets lost in translation. I personally don't think it means you have to focus on one type of cooking. I think it's more about focusing your feel and style so your blog is cohesive. Yours is, it's comfort food. Look at PW, she's the most successful blogger of all time, and she makes everything under the sun. But her cooking style and photo style is very "her own". You know when you see her recipes and photos that it's her. I think that's the key to being the perfect brand and niche. Just my humble two cents on niches.
I love this recipe. This is definitely comfort food at its finest. I want to dive right into the middle of this and eat my way out.
Great point, Kim. I'm pleased to have found my style after all these years. Since I'm sharing what I love, I guess it all just falls into place. Thanks so much for your take on the matter.
Holy cow. Hand me some stretchy pants, and let me at it!
LOL! Exactly!
You're in good company, Renee. I ask myself the same questions, too! I honestly think that much of the blogging success is down to luck. You have to be in the right place at the right time – I personally don't think that it matters if you cover a niche or have broader content. I, for one, love your blog and I enjoy your recipes and your creative work! I also love when people share personal stories but it's not everyone's cup of tea.
This tater tot poutine looks amazing! I was surprised to see the short list of ingredients – it looks like so much more! Can't wait to try it 🙂
Thank you, Rose. It's a fine line I walk with sharing personal stories and/or just getting right to the recipe. I try to make a nice balance without making things boring. Thanks for the lovely compliment. I'm glad you enjoy my blog and I really appreciate the comment!
I love poutine and this version looks delicious! I struggle with the niche question all the time, but in reading through people's responses, I like the idea that a certain tone or feel is more important than a specific niche. Good luck figuring it out! 🙂
That's what I'm gathering too, Cathy. From what I've been seeing, people (thankfully) seem to be liking what I'm putting out. I'm grateful and excited to keep doing what I love. Thanks for taking the time to comment!
I always wonder if I post about too many types of food but then I remember it's my blog and I like the way things look…haha. I say keep on doing what you're doing 🙂 LIKE this awesome tater tot poutine. It looks amazing!
Thanks Brandy. That seems to be the general consensus, so I'll just keep doing what I'm doing. After all, it's all about having fun, right?
really nice recipe but it really needs to be made with cheese curds to be a poutine….
Hello, Skip!
Thank you for taking the time to leave a comment. I appreciate it!
I do know that this isn’t an authentic poutine recipe, which is why I referenced it in the title as “Kudos Kitchen Style.”
Next time I make poutine it will definitely have cheese curds!
Have a wonderful day!
Renee