Crispy Totchos with Cheese Sauce
Crispy Totchos with Cheese Sauce is one of my family’s favorite appetizers. I begin this dish by making homemade tater tots. They are so much better than the frozen tater tots sold at the supermarket. On top of the tater tots, I drizzle on my homemade cheese sauce. Needless to say, this cheese sauce adds terrific cheddar flavor. And, it has a wonderful silky texture. Then, the totchos are topped with lots of fresh vegetables. The avocados, tomatoes, jalapenos, cilantro, and onions add so much fresh flavor. These totchos are especially popular with teenagers, and are quite easy to make.
The Equipment Needed
- A Deep Frying Thermometer- Please use a deep frying thermometer when frying your tater tots. This is really the secret to grease free tater tots.
- A Dutch Oven- This is my preferred vessel for deep frying.
- An Air Fryer- Reheat your tater tots in the air fryer.
The Ingredients in Crispy Totchos with Cheese Sauce
- Cheese- Use extra sharp cheddar cheese.
- Cornstarch- You can find this in the baking section of your market.
- Evaporated Milk- This comes in a can.
- Potatoes- Use russet potatoes.
- Thyme- Fresh thyme adds lots of great fresh flavor.
How I Made My Totchos
- First, I made the cheese sauce. This is very simple to make. Just bring the milk to a simmer, and turn the heat to low. Then, just whisk in the cheese.
- Next, I cooked the potatoes, for ten minutes. Don’t overcook the potatoes, or they’ll be difficult to shred.
- Then, I deep fried my potatoes. It’s important to maintain the 350 degree temperature of your oil.
- Finally, I topped my tater tots with the cheese sauce and vegetables.
My family really loves these Crispy Totchos with Cheese Sauce. The homemade tater tots are so much better than the frozen ones. And, they are super easy to make.
Crispy Totchos with Cheese Sauce
Ingredients
- 3 ounces extra sharp cheddar cheese, shredded
- 1½ tsp. cornstarch
- 4 ounces evaporated milk
- 1 pound peeled russet potatoes
- ½ cup minced onions
- 1 tbsp. all purpose flour
- 1 tbsp. grated garlic
- ½ tsp. black pepper
- 1 tsp. kosher salt
- 1 tbsp. fresh thyme
- 2 cups vegetable oil
- ¼ cup chopped red onion
- ½ cup each halved cherry tomatoes and chopped avocado
- ¼ cup cilantro leaves
- 1 sliced jalapeno
Instructions
- Begin by making the cheese sauce: In a small bowl toss together the cheese and cornstarch. In a three quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
- Next, make the tater tots: Bring a three quart saucepan, half full of water, to a boil. Add a tablespoon of kosher salt and the potatoes. Boil them for ten minutes. Drain them and let them cool, until they're no longer hot.
- Shred the potatoes on the small holes and put them into a bowl. Add the onion, garlic, thyme, salt, pepper, and flour.
- In a Dutch oven, bring an inch of oil to 350 degrees. While the oil heats, roll the potato mixture into one inch balls. It helps to oil your fingers when doing this.
- Fry the potatoes in four batches, dropping them in one at a time. Fry each batch until they're golden brown, for about three minutes. Don't add another batch until the oil goes back to 350 degrees. Drain the tots on a wire rack over a pan. These can be made ahead and reheated in the air fryer.
- Place your tots on a serving platter, and top them with the cheese sauce and the vegetables.
