Sausage Gravy Tater Tot Casserole (Print Version)
# Ingredients:
→ Gravy Base
01 -
450 g gluten-free breakfast sausage
02 -
240 ml milk (any type)
03 -
1 cup (120 g) riced cauliflower (optional)
04 -
24 g gluten-free flour blend
05 -
5 g homemade seasoned salt
06 -
1–2 teaspoons freshly ground black pepper
→ Topping
07 -
850 g frozen tater tots
08 -
Chopped green onions (optional)
09 -
Extra black pepper to taste
# Instructions:
01 -
Set oven to 220°C as indicated on tater tot package instructions.
02 -
Heat an 30-cm oven-safe skillet over medium-high heat. Add sausage and riced cauliflower, breaking sausage into small pieces. Cook for 5–7 minutes until sausage is fully browned and no pink remains.
03 -
Reduce heat to medium. Sprinkle gluten-free flour over sausage mixture and stir constantly for 1 minute to ensure the flour cooks evenly.
04 -
Gradually pour in milk, whisking continuously to prevent lumps. Add seasoned salt and black pepper. Simmer 3–4 minutes, stirring, until the sauce thickens slightly.
05 -
Remove skillet from heat. Arrange frozen tater tots in a circular pattern over the gravy base.
06 -
Transfer skillet to oven and bake according to tater tot package instructions, or until tater tots are golden and crispy.
07 -
Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions and extra black pepper if desired.
# Notes:
01 -
Allow the casserole to rest briefly before serving to help the sauce set.
02 -
Use room temperature milk for a smoother gravy consistency.
03 -
Do not over-thicken the gravy prior to baking, as it will continue to firm in the oven.
04 -
Some tater tots may sink into the gravy, which is expected.
05 -
Adjust the amount of black pepper to personal preference.