Hoosier Hotdish Recipe
Four House Tots/ Smoked Pepper Gravy/ Sausage/ Cheddar/Jack/ House Pickled Peppers
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Ingredients
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House Tots
Smoked Pepper Gravy
Cheese & Peppers
Method
House Tots
- 1
Prepare the Tots
Preheat your oven to 425°F (220°C). Spread the frozen tater tots in a single layer on a baking sheet. Drizzle with vegetable oil and sprinkle salt and black pepper over them.
- 2
Bake the Tots
Bake the tater tots in the preheated oven for 25-30 minutes, or until they are golden brown and crispy. Stir halfway through to ensure even cooking.
Smoked Pepper Gravy
- 3
Cook the Sausage
In a large skillet over medium heat, add the smoked sausage. Cook until browned, about 5-7 minutes. Remove from skillet and set aside.
- 4
Make the Roux
In the same skillet, add the all-purpose flour and cook for 1-2 minutes until lightly browned. Slowly whisk in the chicken broth, ensuring there are no lumps.
- 5
Add Cream and Spices
Stir in the heavy cream, smoked paprika, garlic powder, onion powder, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Stir in the cooked sausage.
Assemble the Hotdish
- 6
Combine and Serve
In a large baking dish, layer the crispy tater tots. Pour the smoked pepper gravy over the top, then sprinkle with shredded cheddar and Monterey Jack cheese. Top with house pickled peppers. Serve hot.