1 (794 gram) bag frozen tater tots, preferably “extra crispy”
1 (44 milliliter) container beef or veal demi-glace, dissolved in water to make 1 cup (follow the package instructions)
2-1/2 teaspoons apple cider vinegar
1 bay leaf
1 tablespoon unsalted butter, chilled
1 teaspoon green peppercorns, coarsely chopped
1/4 teaspoon kosher salt
170 grams (about 1-1/4 cups) cheese curds (see Tip), broken into small nuggets, at room temperature
1 tablespoon finely chopped fresh chives
Bake the tater tots as instructed on the package (leave some space between them on your baking sheet to help facilitate browning).
Meanwhile, in a small saucepan, bring the demi-glace, vinegar, and bay leaf to a simmer over medium-high heat and simmer until the sauce is slightly thickened, two to three minutes. Remove from the heat and whisk in the cold butter until the butter is just melted and the sauce is smooth. Stir in the green peppercorns and salt. Remove and discard the bay leaf.
Place half of the piping-hot tater tots in a large shallow bowl. Sprinkle with half of the cheese curds and chives, and then drizzle half of the sauce on top. Repeat to make a second layer. Serve immediately.
Demi-glace is a reduced rich meat stock. For this recipe, buy a demiglace concentrate. You’ll find it in large supermarkets, near the broths and/or spices, and online.
Cheese curds, tangy chunks of mild, fresh cheese that are delicious eaten out of hand as a snack and great for melting, are found in cheese shops, larger supermarkets and online. They’re sometimes called “squeaky cheese”, for the sound they make when you bite into them.