Hotdish is the iconic recipe of the midwest. It is growing in popularity due in part to the Food Network’s, Molly Yeh, from Girl Meets Farm. This recipe was inspired by her and it combines the classic North Dakota knoephla soup and Molly’s Classic Tator Tot Hotdish that meld together to create a perfect bite.
These mini cocottes were the perfect portion for the knoephla. They would be so perfect for a party because they are so easy to dish up! If you head to my Instagram page @thevettelfarm you can enter to win your own set of Le Creuset mini cocottes in the palm color too! (Giveaway ended!)
Ok, back to the knoephla. I prepared a basic knoephla recipe with the addition of a little more cream and stock, because when you bake the mini hotdish we want to make sure it doesn’t dry out. I used mini tator tots to dot the top of each cocotte. This recipe could be prepared in a large 9×13 pan as well and you could use regular ‘ol tator tots for that too!
We dusted the tops with fresh parsley and served them up with warm, crusty homemade bread. These are PERFECT for the upcoming winter weather here in the midwest this weekend. Another weekend of -40 temperatures is on deck for us. This must be why hotdish is so quintessential to the midwest, because we have to eat warm, hearty meals to survive!
