Cheesy Potato Waffles
A mash-up of two Test Kitchen favorites—tater tots and waffles—this is sure to be in regular rotation when you want a comforting brunch. These crispy tot waffles are loaded with three kinds of cheese: sharp Cheddar, Gruyere and Parmesan. The Test Kitchen chefs love adding a dollop of crème fraîche and chives, but you can really go to town with sliced avocado, poached eggs and chili crisp on top. So have fun!
Ingredients:
- 2 lb. (1 kg) frozen tater tots, thawed (about 8 cups)
- 1 cup (4 oz./115 g) shredded sharp white Cheddar cheese
- 1/2 cup (2 oz./60 g) shredded aged Gruyere cheese
- 1/2 cup (2 oz./60 g) shredded Parmesan cheese
- 1/2 tsp. onion powder (optional)
- 1 tsp. kosher salt
- Freshly ground pepper
- 1/2 cup (4 oz./115 g) crème fraiche, sour cream, or plain yogurt
- 1 Tbs. chopped fresh chives
Directions:
Preheat a Belgian waffle iron to medium-high (typically heat setting 4). Place a baking sheet in the oven and preheat to 200°F (95°C).
In a medium bowl, combine the tater tots, Cheddar, Gruyère, Parmesan, onion powder (if using), salt, and a couple of grindings of pepper. Set aside.
Lightly grease the waffle iron with cooking spray. Evenly spread with about 1 1/2 cups (6 oz./170 g) of the tater tot mixture per waffle. Close the waffle iron and cook for 2 minutes.
Open the waffle iron and fill in any holes in the waffle with the tater tot mixture (about 1/2 cup/3 oz./90 g per waffle), breaking the tater tots into pieces if needed. Close the waffle iron and continue to cook until golden and crispy, about 4 minutes longer. Using a metal spatula, carefully remove the waffles and transfer to the baking sheet in the oven to keep warm. Repeat to cook the remaining waffles.
To serve, top each warm waffle with 2 Tbs. crème fraîche then garnish with chives and more pepper. Serve immediately. Makes 4 waffles.
Reprinted from Williams Sonoma At Home Favorites (Weldon Owen, 2023)
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