Tater Tot Poutine
Yum

Tater Tot Poutine

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.

Closeup photo of a skillet loaded with tater tot poutine, cheese, ham, and green onions.

Serve this delicious smothered 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 recipe for Oven Roasted Potatoes with Garlic Fresh Herbs is another potato recipe I know you’ll 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. OR click on the “jump to recipe” text (found above) to be taken directly to the recipe.

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

Overhead photo of a purple skillet filled with cheesy tater tot poutine with an orange napkin and a large spoon.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

  • frozen Tater Tots
  • prepared gravy; beef, chicken, turkey, (either store-bought or homemade)
  • ham (leftovers work great for this recipe)
  • shredded cheddar cheese
  • shredded swiss cheese
  • chopped scallions
  • olive oil
  • olive oil spray
  • salt and pepper

Kitchen tools and equipment needed:

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.

What tater tots work best for this recipe?

It’s totally your call.

If you have a favorite brand, shape or flavor…go for it!!

Will this recipe work with frozen french fries?

Sure!

If that’s what you have in your freezer, don’t let me stop you!

A closeup of a spoonful of tater tot poutine with cheese and green onion.

Want other delicious potato recipes?

Chicken Pot Potatoes (pictured below)

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!

A chicken pot potato in a small skillet with parsley and a slat and pepper shaker in the background.

Tex-Mex Stuffed Sweet Potatoes (pictured below)

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!

Tex-Mes Stuffed Sweet Potatoes with ground beef, cheddar cheese, and scallions with a lime.

Pimento Cheese Mashed Potatoes (pictured below)

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!

A white oval bowl filled with pimento cheese mashed potatoes with butter on top and Idaho potatoes and an orange napkin in the background.

Tater Tot Poutine (pictured below) THIS IS THE PLACE!!

Vertical Title Text Collage image of tater tot poutine with title text overlay graphic.

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).
How to make tater tot poutine.
Vertical title text image of tater tot poutine in a purple skillet.

Below is the printable recipe card along with the nutritional information for today’s smothered Tater Tot recipe. 

Yield: 6 servings

Tater Tot Poutine

Overhead photo of a skillet filled with tater tot poutine.

Crispy tater tops are topped with gravy, melted cheese, ham, and scallions.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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

    1. Preheat oven to 425 degrees
    2. If using a cast-iron skillet, heat skillet in preheated oven for 10 minutes.
    3. Brush the inside of the hot skillet (or the base of a baking sheet or casserole dish) with oil.
    4. Add the frozen tater tots in an even layer to the pan.
    5. Season with salt and pepper to taste.
    6. Bake in a preheated oven for 20-25 minutes.
    7. Remove and top with the ham, gravy, and shredded cheeses.
    8. Return to the oven until the cheeses have thoroughly melted.
    9. Remove the poutine from the oven and top with the scallions.
    10. Serve hot.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 139Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 28mgSodium 435mgCarbohydrates 4gFiber 0gSugar 0gProtein 7g

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Thank you so much for visiting me here today 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!

Closeup vertical image of tater tot poutine with melted cheese, scallions, ham, and title text overlay graphic.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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42 Comments

  1. 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!

  2. 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 🙂

  3. 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.

  4. 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.

  5. 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 🙂

  6. 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. 🙂

  7. 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!

  8. 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!

  9. I think it is wonderful just the way it is!!

  10. 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.

  11. Yours is an awesome blog, keep up all the tasty work! And this poutine sounds wonderful, the perfect comfort food!

  12. 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!

  13. I think your niche is fabulous food 🙂 Just keep up the wonderful recipes and people will follow. My family would love this poutine!

  14. 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!

  15. OMG. That is all. And also, everything Jenny said above!

  16. 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.

  17. Holy cow. Hand me some stretchy pants, and let me at it!

  18. 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!

  19. 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!

  20. 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!

  21. Skip Pereira

    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

  22. Yummy! This looks so delicious and I can’t wait to dive in! Can’t wait to make this!

  23. Shadi Hasanzadenemati

    Everyone at my house loved it! Tasted SO good!

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