French Onion Tater Totchos

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I had a good handful of Gruyere cheese leftover from making zucchini pizza the other day but no more squash so I was trying to figure out a good way to use it up.  I considered sprinkling it over some fingerling potatoes that I had gotten in my Boston Organics delivery, but then I had an eureka moment and decided to make French onion tater totchos!

They're French onion because I caramelized onions and then deglazed the pan with sherry and beef bouillon.  They're totchos because it's melted cheese and other toppings on top of tater tots that you'd eat like nachos.  But whatever you want to call them, they're amazing.

I ended up using a 10" skillet to bake the totchos in, but you could use another similarly sized pan or even double the recipe and make this in a sheet pan.  Using a full bouillon cube in the recipe as is makes a pretty salty dish, so if that's a concern for you, you can use half a cube; I was just too lazy to try to halve the cube myself.

I had a good handful of Gruyere cheese leftover from making Quintessential Apple Pie with Bacon Fat Crust
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