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bowl of loaded brisket tater tots

Loaded Brisket Tater Tots (Brisket Totchos)

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5 from 2 reviews

Make Loaded Brisket Tater Tots (Brisket Totchos)! Crispy golden tots piled with beef brisket and smothered in a homemade three-cheese sauce.

  • Total Time: 35 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 2 tbsp butter
  • 2 tsp minced garlic
  • 1/2 cup organic milk
  • 1/2 cup chicken broth
  • 2 cups heavy whipping cream
  • 1/4 cup crème fraîche
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 dash red cayenne pepper
  • 1/4 tsp oregano
  • 2 cups Cheddar Jack cheese, shredded
  • 1 cup Pepper Jack cheese, shredded
  • 32 oz frozen tater tots
  • 1 lb. moist brisket, chopped
  • Sour cream (optional, for garnish)
  • Chopped chives or scallions (optional, for garnish)

Instructions

  1. Preheat a saucepan over medium heat, then add the butter and minced garlic and stir for 1 minute. Pour in the milk, chicken broth, heavy whipping cream, and crème fraîche. Stir continuously for a few minutes, until the liquids warm, blend, and just begin to steam.
  2. Season the sauce with the garlic powder, black pepper, a dash of red cayenne pepper, and oregano. Add the Cheddar Jack cheese and Pepper Jack cheese. Lower the heat to medium-low and stir occasionally until the cheese melts completely and becomes smooth and velvety. Keep on low heat to stay warm.
  3. Preheat your oven to 400°F (205°C). Spread the 32 oz tater tots in a single layer across a large rimmed baking sheet (paid link). Bake for 25 minutes (or per package instructions) until deep golden brown and extra crispy.
  4. While the tots bake, slice and chop the moist, pre-cooked brisket into bite-sized chunks and set aside. (If cold, warm the brisket chunks in a covered skillet for 3 to 4 minutes.
  5. Once the tots finish baking, transfer them to a large serving bowl or platter. Ladle the warm cheese sauce over the tots, then pile generous portions of warm, chopped brisket on top. Finish with a dollop of sour cream and, if desired, a sprinkle of chopped chives or scallions. Serve immediately.

Equipment

(paid link)

Notes

Get Tots Extra Crispy: For the sturdiest totcho base, bake the tots for an extra 2 to 3 minutes, until deep golden, or air-fry at 400°F for 15 to 18 minutes. Extra crunch prevents them from softening under the warm cheese sauce.

Low-Heat Sauce Control: Whisk (paid link) the shredded cheeses into the warm cream over low or medium-low heat. High heat can cause dairy proteins to seize or separate into an oily layer.

Grate Fresh from Blocks: Pre-shredded bagged cheese contains anti-caking starches that can make homemade cheese sauces grainy. Grating your Cheddar Jack and Pepper Jack fresh from blocks ensures an ultra-glossy melt.

BBQ Sauce Drizzle: Add a light zig-zag of sweet and smoky barbecue sauce over the brisket chunks right before or after ladling the cheese sauce for classic smokehouse flavor.

Pickled Jalapeño Kick: Scatter sliced pickled jalapeños across the top to add bright vinegary acidity that cuts through the rich beef and heavy cream.

Nutrition

  • Calories: 685
  • Sugar: 3 g
  • Sodium: 920 mg
  • Fat: 52 g
  • Saturated Fat: 27 g
  • Trans Fat: 1.2 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 24 g
  • Cholesterol: 145 mg

Find it online: https://dudethatcookz.com/fully-loaded-brisket-tater-tots/