Ingredients
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One 1-lb. package tater tots, cooked according to package instructions
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4 Tbsp. unsalted butter
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1 ½ cups chopped Napa cabbage kimchi
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6 Tbsp. all-purpose flour
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2 cups whole milk
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Kosher salt
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1 cup shredded sharp cheddar cheese
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2 serrano chile peppers or jalapeno peppers, thinly sliced
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Chopped cilantro, for garnish
Directions
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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.
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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.