Recipe: “Fancy” Tater Tot Hot Dish

My husband’s favorite food in the world is tater tot hot dish. For those who don’t live in Minnesota, tater tot hot dish is a huge pan of gooey ground meat, tater tots, canned veggies and soup, covered in cheese. It’s a delicious and hearty staple that goes back decades. I know I will never beat his mom’s classic recipe, but I have been noodling for awhile on how I could put a little twist on it. Finally, I put it together and I thought it was quite tasty, if I can say so myself.

Here’s my recipe:


-Ground turkey


-1 can cream of chicken soup



-1 yellow onion



-Red wine

-Truffle oil

-Tater tots

-Blue cheese



Preheat your oven to 350 degrees. Brown your turkey and cook up three slices of bacon. Meanwhile, prepare a casserole dish by spraying cooking spray or adding butter to it. I also made two mini versions in my new Le Creuset 12-ounce cocottes, which I think are amazingly cute.

In a saucepan, melt 4 tbsp. of butter. Yes that’s a lot, so use less if you don’t like butter. Dice up an onion and let it caramelize in the butter on low heat. Chop up a couple carrots and celery stalks and add them to the mix. Once the vegetables start to soften, add your can of soup and about a teaspoon of chopped rosemary. I would urge you not to add salt, as the ingredients are already salty. Finally, add red wine and truffle oil to taste. It should smell amazing.

Layer the ground turkey at the bottom of the pan, then cover with vegetable soup mixture. On top of that, add crumbled bacon and blue cheese. Finally, add your tater tots. Bake for 40 minutes, or until everything appears done. Grate gruyere over the top and serve!



Becky Lang is a writer and creative director in Minneapolis.

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About Me

I'm Becky, a creative director and writer living in Minneapolis.


I'm participating in the Amazon affiliate program, which means I'll occasionally link to Amazon while talking about specific products or books. If you click on the links and purchase something, I'll receive a small percentage.

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