Elegant Tater Tot Hotdish
Elevate your comfort food game with this elegant take on a classic Tater Tot Hotdish. This hearty, crowd-pleasing casserole combines tender shredded chicken, earthy baby bella mushrooms, and a creamy, homemade gravy laced with Gruyère cheese for a rich, indulgent base. Topped with perfectly crisp, golden tater tots and finished with a sprinkle of fresh parsley, this hotdish strikes the perfect balance between cozy homestyle flavors and refined sophistication. With frozen peas and carrots for vibrant pops of color and a quick prep-to-oven time, this dish is as easy to make as it is impressive to serve. Perfect for family dinners, potlucks, or any occasion where comfort meets class, this recipe is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1.5 cups frozen peas and carrots mix
- 2 cups cooked and shredded chicken breast
- 1.5 cups Gruyère cheese, shredded
- 1 pound frozen tater tots
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped mushrooms and sauté for 5–7 minutes, stirring frequently, until the mushrooms are soft and their liquid has evaporated.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while whisking to prevent lumps. Once incorporated, add the heavy cream. Simmer the mixture over medium heat until it thickens, about 4–5 minutes.
Stir in the Worcestershire sauce, ground black pepper, and salt. Remove the skillet from heat and fold in the frozen peas and carrots, shredded chicken, and 1 cup of the shredded Gruyère cheese.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Arrange the tater tots in a single layer over the filling, ensuring they cover the surface completely.
Sprinkle the remaining 0.5 cup of Gruyère cheese over the tater tots.
Bake in the preheated oven for 35–40 minutes, or until the tater tots are golden and crisp, and the filling is bubbling around the edges.
Remove from the oven and let the hotdish rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 307 mg | 24% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
