Tater Tots and Cheese Fondue
by
Michael Symon
Michael Symon brings back the classic tater tot — but leveled up. These golden, crisp bites are light, fluffy, and made from scratch, served with a decadent Gruyère and cheddar fondue that’s pure molten bliss.
Description:
Prep Time:
45 Minutes
Cook Time
20 minutes
Serves:
6-8 Servings
Level:
Intermediate
Tater Tots:
3 lbs russet potatoes, peeled and cubed
1 cup water
6 tbsp unsalted butter, diced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 cup all-purpose flour
4 large eggs
Vegetable or canola oil, for frying
Cheese Fondue:
2 cups shredded Gruyère cheese
1 cup shredded cheddar cheese
1 clove garlic, halved
1 cup dry white wine
1 Tbsp cornstarch
2 Tbsp kirsch (optional)
Freshly ground black pepper
Pinch of nutmeg
Ingredients
Step 1
Cook the Potatoes:
Boil cubed potatoes in salted water until tender. Drain and mash until smooth (a ricer works best). Let cool.
Step 2
Make the Pâte à Choux:
In a saucepan, bring water, butter, and salt to a boil. Stir in flour until the dough pulls away from the pan and forms a ball. Off heat, beat in eggs one at a time until glossy and smooth.
Step 3
Combine & Shape:
Fold the mashed potatoes into the pâte à choux until fully combined. Pipe or shape into small tater-tot-sized logs. Freeze for at least 30 minutes.
Step 4
Fry:
Heat oil to 360°F. Fry tots in batches for about 2 minutes or until golden. Drain on paper towels and season lightly with salt.
Step5
Prepare the Fondue:
Rub a pot with garlic. Add wine and heat gently. Toss cheeses with cornstarch, then whisk into warm wine until smooth. Add kirsch (if using), nutmeg, and pepper.
Instructions
Keep fondue warm and serve immediately with hot, crispy tots.