It is Japanese curry in a Minnesota winter coat.
There are no problems a row of frozen-turned-crispy potatoes cannot solve.
Tater tot casserole, or hotdish, if we are observing Minnesota jurisdiction, depends on it. Beneath the orderly potato roof is usually some combination of ground meat, vegetables, and condensed soup, all baked together until the distinction between dinner and canned goods becomes pleasantly unclear.
Hotdish itself predates the tot. One of the earliest documented recipes actually called hot dish appeared in the 1930 Grace Lutheran Ladies Aid Cookbook from Mankato, Minnesota: hamburger, tomato soup, macaroni, and canned peas, assembled at a moment when economical one-dish meals were becoming particularly useful. Condensed cream soups arrived soon after and helped turn the format into a Midwestern institution. Then, in 1953, Ore-Ida founders Nephi and Golden Grigg devised the tater tot as a way to use leftover potato scraps from french fry production. Eventually someone looked at the economical meat-and-vegetable casserole and the economical little potato cylinders and made the obvious decision.
The genius of Tater Tot casserole is that it does not care what happens underneath the Tater Tots. The basic hotdish formula of protein, vegetable, and starch, binder is famously adaptable, which is why generations of casseroles have survived substitutions ranging from sensible to deeply personal.
Japanese curry is therefore not an intrusion. Instead, it’s an extremely qualified applicant.
Here, ground turkey, mushrooms, celery, and carrots simmer beneath Japanese curry roux until the whole thing becomes thick and glossy. It goes into a casserole dish, gets tiled with Tater Tots, and bakes until the curry bubbles up around the edges and the potatoes turn crisp.
Sweet potato Tater Tots make the combination slightly sweeter and particularly good against the curry, although regular tots will perform their assigned duties very, very well.
It is Japanese curry in a Minnesota winter coat.
Japanese curry is not an intrusion. Instead, it’s an extremely qualified applicant.
The Recipe
Makes about 4 servings.
Ingredients
1 tbsp neutral oil
½ lb ground turkey
8 oz button mushrooms, sliced
2 celery stalks, sliced
1 large carrot, sliced into thin rounds or half-moons
2 Japanese curry roux blocks
Water, according to curry package directions, about 1½–2 cups as needed
Salt and freshly ground black pepper, to taste
1 bag frozen sweet potato tater tots, or regular tater tots, as needed to cover the casserole
Directions
Brown the turkey
Heat the oil in a large skillet or saucepan over medium-high heat. Add the ground turkey, season lightly with salt and pepper, and cook until browned, breaking it into small pieces as it cooks.Add the vegetables
Add the mushrooms, celery, and carrot. Cook for 5–7 minutes, until the mushrooms have released some of their moisture and the vegetables have begun to soften.Make the curry
Add enough water to nearly cover the mixture and bring to a simmer. Cook until the carrots and celery are tender, about 10–15 minutes.Reduce the heat to low and add the curry roux blocks, stirring until completely dissolved. Continue simmering until the curry has thickened substantially, another 5–10 minutes. You want it slightly thicker than curry meant to be served over rice; it has a casserole to support.
Assemble
Heat the oven to 425°F. Spoon the curry into a roughly 10½ x 7½-inch baking dish and spread it into an even layer.Arrange the frozen tater tots over the curry in a single layer. Precision is optional, although lining them up neatly gives the casserole the appearance of having been planned.
Bake
Bake for 25–30 minutes, or until the curry is bubbling around the edges and the tater tots are deeply golden and crisp. If your brand of tots specifies a different temperature or significantly longer cooking time, follow the package as your guide.
Serve
Spoon into bowls or onto plates and serve with a responsible side salad.