Not Your Momma's Tot Casserole

This tater tot casserole will rock your world



  • 2 pounds frozen tater tots
  • 2 cups cooked pearl onions
  • 2 cups cooked cremini mushrooms, quartered
  • 2 tablespoons black truffle paste
  • 2 tablespoons heavy cream
  • 1 cup grated gruyere cheese
  • 5 pounds trimmed boneless beef short rib, cut into 1-inch pieces
  • 1 tablespoon tomato paste
  • 1 yellow onion, peeled, cut into quarters
  • 1 carrot, peeled, cut into quarters
  • 1 stalk celery, cut into quarters
  • 6 cups beef stock
  • 24 ounces stout
  • 1 sprig thyme
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • ½ tablespoon fresh ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch, mixed with cold water to form a paste


  1. Heat oven to 350 degrees.
  2. Season beef short rib with salt and pepper. Heat a large dutch oven over medium-high heat. Add 2 tablespoons vegetable oil, sear beef on both sides, working in batches, and remove from pot.
  3. Keep pot over medium heat, add in tomato paste and cook for 2 minutes. Add the onions, carrots and celery. Brown slightly. Add the stout. Reduce heat to low, reduce slightly. Add the beef back to pot. Add beef stock. Bring to a simmer, cover and braise in oven until tender, about 45 minutes.
  4. Remove meat from braising liquid. Strain liquid into a sauce pan, bring to a boil and whisk in cornstarch to thicken slightly.
  5. Spread tater tots out on a large baking sheet. Bake until golden brown and crispy, about 20 minutes.
  6. Heat oven broiler to medium high.
  7. Reheat braised beef in a large saute pan with pearl onions, mushrooms and thickened braising liquid. Once hot, add in heavy cream and fold in truffle paste.
  8. Pour mix into metal dish (about an 8x8-inch pan or casserole dish), top with crispy tater tots. Sprinkle gruyere cheese over top. Bake under broiler until cheese is melted. Serve hot.
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