Feeds 6 to 8
Of all the Midwestern casseroles we were requested to make for this book, the one with the most interesting name also had the most votes. Tater Tot Hot Pot, also known as Tater Tot hot dish or Tater Tot casserole, must be the most beloved of all Midwestern dishes. And why not? Tater Tots, those little nuggets of crispy fried potatoes, balanced on top of beef, cheese, green beans, and cream of something soup (see the Cream of Mushroom Soup recipe)—this is a one-pot wonder. Most commercial tots contain wheat flour, although there are a few brands without it. So if you don’t feel like making your own—even though we suggest you try—you could make this dish quickly for dinner. As they say in Napoleon Dynamite, “Hey, give me some of your tots!”
Fry the potatoes. Put the potato chunks in a bowl of cold water and shake it all around for 10 seconds. Drain through a fine-mesh sieve and let the potatoes sit there for 5 minutes. Set a large wok or Dutch oven over high heat. Add the oil and heat until it has reached 350°F on an instant-read thermometer. Lower half of the potato chunks into the hot oil with a Chinese spider or slotted spoon. Stir them, very gently, once in a while, frying until they are light golden brown and tender, about 4 minutes. (Be sure to keep checking the temperature of the oil. If it grows too hot, turn down the heat.) Transfer the potatoes to a paper towel–lined plate and let cool. Return the oil to 350°F and fry the rest of the potatoes. Turn off the heat but leave the wok on the stove.
Make the tots. Transfer one-quarter of the cooled potatoes to the bowl of a food processor. Pulse until the potatoes are broken down to roughly ⅛-inch pieces, about 8 pulses. Move the potatoes to a large bowl and continue until you have finished all the potatoes. Sprinkle the potato starch, salt, and pepper over the broken-down potatoes. Gently, form the potato mixture into tots—about ¾ inch wide and 1 inch long.
Fry the tots. Turn the heat under the wok to high again and reheat the oil to 350°F. Gently lower the tots into the hot oil. Fry for 1 minute, then break apart the tots gently with a Chinese spider. Fry until they are golden brown and super crisp, about 4 minutes. Transfer the tots to a paper towel–lined plate. Season with salt immediately. (You can eat a few here. In fact, feel free to stop here. The best part about this dish is the tots. But, if you want to make a casserole, stop eating.)
Prepare to bake. Preheat the oven to 425°F.
Blanch the beans. Set a large pot of salted water over high heat. Take the ends off the green beans and snap them in half. When the water is boiling, put the green beans in the pot. Blanch them for 1 minute and then immediately transfer to a bowl of ice water in the sink. When the green beans are cool to the touch, drain them.
Brown the beef. Set a Dutch oven over medium-high heat. Pour in the oil. When the oil is hot, add the ground beef. Cook, stirring occasionally, until the beef is entirely browned, about 5 minutes. Remove the beef with a slotted spoon and discard the oil. Add the cream of mushroom soup to the pot. When it is fully heated, add the ground beef and blanched green beans, and stir. Season with salt and pepper.
Bake the casserole. Pour the beef and soup mixture into a 9 x 13-inch baking dish. Sprinkle the cheese over the top evenly. Place the tots in rows across the baking dish. Bake until the cheese has melted into the casserole and everything is bubbling and browned, about 25 minutes. Serve immediately.