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This tater tot casserole will rock your world

Tater Tot Casserole
Billy Dec/Rockit Ranch Productions


  • 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
  • Chef notes



    Billy Dec/Rockit Ranch Productions

    Heat oven to 350 degrees.

    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.

    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.

    Remove meat from braising liquid. Strain liquid into a sauce pan, bring to a boil and whisk in cornstarch to thicken slightly.

    Spread tater tots out on a large baking sheet. Bake until golden brown and crispy, about 20 minutes.

    Billy Dec/Rockit Ranch Productions

    Heat oven broiler to medium high. 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. 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.