Side dishes can often steal the show and are a fun way to experiment and get you out of your comfort zone. These Gruyere Tater Tots with chives and prosciutto are “do the dishes and take a nap” food at its finest. Perfect for Easter dinner, or anytime you want to give your tastebuds a thrill.
Recipe Time: 45 minutes
Serves: 8 – 10
- 2# Idaho Potatoes, peeled
- 2 cups Shredded Gruyere Cheese
- 1 small bunch Chives, minced
- 1 Teaspoon Kosher Salt
- 1/4 cup All Purpose Flour
- 2 cups All Purpose Flour
- 2 cups Eggs, cracked, beaten with milk
- 3 cups Panko Bread Crumbs
- 1/4# Prosciutto
- As Needed Oil for frying
- Boil potatoes until fork tender.
- Strain and mash while hot.
- Add all other filling ingredients.
- Roll into small, bite size tots.
- To bread, roll tots in flour, then eggs, then panko.
- Fry at 350 degrees until golden brown.
- Garnish with prosciutto and additional chives.
Warming the prosciutto slightly before serving releases the flavors and is the perfect sidekick to the unexpected tater tots.
Daniele Inc, located in Pascoag Rhode Island, is a world renowned charcuterie producer and their prosciutto is the crown jewel of their repertoire. Its readily available at your local grocery store and easy to find online.
These gourmet tots are a dish all ages can get behind, and they break the norm of Easter Sunday expectations. For a main dish with the star power to compete with these tots, try this recipe for Braised Lamb Shank.
Bonus content: Chef Nick reflects on combining the modern and the traditional in the year’s Easter eats.
Chef Nick Rabar and wife Tracy are the founders of two Avenue N American Kitchen restaurants, The Pantry, a small market locally grown and produced products and hand crafted prepared foods, and Honeybird, a celebration of modern southern food. In his 25+ year culinary career, he has received many honors including two James Beard award nominations. Among other media endeavors, Nick is a contributor to the YurView television program Simply New England and to YurView.com.