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119

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

Serving & Finishing Touches

  • Keep fondue warm and serve immediately with hot, crispy tots.

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