Recipes Appetizers Finger Foods Nachos Tater Tot Nachos (Tatchos) with Kimchi Cheese Sauce 5.0 (1) 1 Review Tater tots on their own are good. Tater tots dipped in cheese sauce are even better. Tater tots turned into nachos are THE BEST. Slideshow: More Outrageous Nachos Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Published on July 29, 2016 Print Rate It Share Share Tweet Pin Email Move over Idaho, The Mount Rushmore State could soon be building a monument to these delicious fried bites of potato. Skip to the tortilla chips the next time you’re craving cheese and try a plate of Totchos instead. Photo: © Kay Chun Total Time: 20 mins Yield: 4 Ingredients One 1-lb. package tater tots, cooked according to package instructions 4 Tbsp. unsalted butter 1 ½ cups chopped Napa cabbage kimchi 6 Tbsp. all-purpose flour 2 cups whole milk Kosher salt 1 cup shredded sharp cheddar cheese 2 serrano chile peppers or jalapeno peppers, thinly sliced Chopped cilantro, for garnish Directions Preheat the oven to 450°. Divide the cooked tater tots in 1 large or 4 small ovenproof baking dishes and arrange on a baking sheet. In a medium saucepan, melt the butter. Add 1 cup of the kimchi and the flour and cook over moderate heat, stirring, until the kimchi is evenly coated in the flour, about 2 minutes. Stir in the milk and bring to a simmer. Cook until thickened, about 2 minutes. Season with salt. Spoon the kimchi gravy over the tater tots, then top with the cheese. Bake until the cheese melts, about 5 minutes. Top with the chile peppers and remaining ½ cup kimchi and garnish with chopped cilantro. Serve hot. Make Ahead The kimchi gravy can be refrigerated overnight and reheated before using. Rate it Print