Tater Tot Poutine with Cheese Curds and Homemade Gravy

This tater tot poutine recipe swaps out fries for golden, crispy tots, drenched in thick homemade gravy and topped with real cheese curds. It’s rich, comforting, and easy to pull together with simple pantry ingredients—perfect for game day or any time you want a satisfying, over-the-top comfort food.

Course Appetizer, Side Dish

Cuisine Canadian-American

Keyword cheesy tater tot recipe, comfort food with tots, easy poutine, gravy fries alternative, homemade poutine gravy, poutine recipe, poutine with cheese curds, tater tot poutine

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 460kcal

Author Cathy Pollak

Equipment

baking sheet For getting the tater tots super crispy in the oven.
Saucepan For making the gravy from scratch.
whisk Helps keep the roux and gravy smooth without lumps.
measuring cups and spoons For accuracy.

Ingredients

1 (28 oz / 794 g) bag frozen tater tots
3 tbsps. (42 g) unsalted butter
3 tbsps. (24 g) all-purpose flour
1 cup (240 ml) low-sodium chicken broth
2 cups (480 ml) low-sodium beef broth
1 tsp. (3 g) onion powder
1 tsp. (3 g) garlic powder
½ tsp. (0.5 g) dried rosemary leaves
½ tsp. (0.5 g) dried thyme leaves
1 tbsp. (15 ml) Worcestershire sauce
3 tbsps. (24 g) cornstarch
3 tbsps. (45 ml) cold water
salt to taste
black pepper to taste
1½ cups (168 g) cheese curds
2 tbsps. (8 g) thinly sliced green onions

Instructions

Preheat your oven or air fryer according to the tater tot package directions. Spread the tots in a single layer and bake until golden and crispy.
1 (28 oz / 794 g) bag frozen tater tots
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute, stirring constantly.
3 tbsps. (42 g) unsalted butter, 3 tbsps. (24 g) all-purpose flour
Gradually whisk in the chicken broth followed by the beef broth until smooth. Stir in the onion powder, garlic powder, rosemary, thyme, and Worcestershire sauce. Let simmer gently for 5 minutes.
1 cup (240 ml) low-sodium chicken broth, 2 cups (480 ml) low-sodium beef broth, 1 tsp. (3 g) onion powder, 1 tsp. (3 g) garlic powder, ½ tsp. (0.5 g) dried rosemary leaves, ½ tsp. (0.5 g) dried thyme leaves, 1 tbsp. (15 ml) Worcestershire sauce
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add half of the slurry to the gravy while whisking. Increase heat to medium and cook for 1–2 minutes until thickened. Add more slurry if needed. Season with salt and pepper to taste.
3 tbsps. (24 g) cornstarch, 3 tbsps. (45 ml) cold water, salt, black pepper
Transfer the hot, crispy tots to a platter or bowls. Scatter cheese curds over the top and pour on the hot gravy. Garnish with green onions and serve right away.
1½ cups (168 g) cheese curds, 2 tbsps. (8 g) thinly sliced green onions

Notes

Let cheese curds sit at room temperature for 15–20 minutes so they melt better when the hot gravy hits.
Don’t skimp on baking time—tots need to be extra crispy to handle the gravy.
Reheat leftover gravy gently with a splash of broth or water if it thickens too much.
Store components separately in the fridge for best results.

For optimal outcomes when making this tater tot poutine, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition