5 Super Bowl Snacks for the Win
5 Super Bowl Snacks for the WIN is a medium Canadian recipe that serves 6. 300 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 19 min | Cook: 41 min | Total: 1 hr 10 min
Cost: $12.62 total, $2.10 per serving
Ingredients
- 24 pieces Frozen Tater Tots (thawed completely, then roughly crushed)
- 4 tablespoons Unsalted Butter (melted; use Challenge Dairy butter cubes if available)
- 4 tablespoons Unsalted Butter (for the gravy roux)
- 4 tablespoons All-Purpose Flour (for the roux)
- 4 cups Beef Stock (low‑sodium beef broth)
- 2 tablespoons Soy Sauce (regular dark soy sauce)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Marmite (optional umami boost)
- 1 sprig Fresh Thyme (add whole to gravy, remove before serving)
- 24 pieces Fresh Cheese Curds (authentic squeaky cheese curds; one per bite)
- 2 tablespoons Fresh Chives (thinly sliced for garnish)
Instructions
Prepare the Potato Cups
Preheat the oven to 375°F. Place parchment squares in each mini muffin cup (or form makeshift cups with foil). Roughly crush the thawed tater tots, drizzle 4 tbsp melted butter over them, and mix until evenly coated. Press the mixture firmly into each cup, forming a solid base and sidewalls.
Time: PT10M
Temperature: 375°F
Bake the Potato Cups
Place the tin in the oven and bake for 15–20 minutes, until the cups are golden brown and set.
Time: PT20M
Temperature: 375°F
Make the Gravy Roux
While the cups bake, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp flour and cook, stirring constantly, for 1–3 minutes until the raw flour smell disappears.
Time: PT2M
Build the Gravy
Gradually whisk in 4 cups beef stock, adding a little at a time and allowing each addition to be fully absorbed before adding the next. Once all stock is incorporated, stir in 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, the thyme sprig, and optional 1 tsp Marmite. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the gravy thickens. Adjust seasoning with salt and pepper.
Time: PT10M
Add Cheese Curds
Remove the potato cups from the oven. Place one fresh cheese curd into the center of each cup. Return the tin to the oven and bake for an additional 5–10 minutes, until the curd is melted and the edges of the cup are lightly browned.
Time: PT8M
Temperature: 375°F
Plate and Garnish
Transfer the baked cups to a serving platter. Spoon a generous amount of hot gravy over each cup, allowing some to overflow. Sprinkle thinly sliced chives on top for color and a mild onion bite.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Non‑Vegetarian, Contains Beef Stock
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Frozen Tater Tots: Frozen hash brown bites
- Instead of Unsalted Butter: Regular unsalted butter
- Instead of Unsalted Butter: Regular unsalted butter
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Beef Stock: Chicken stock, Vegetable stock
- Instead of Soy Sauce: Tamari
- Instead of Worcestershire Sauce: Soy sauce + a dash of anchovy paste
- Instead of Marmite: Vegemite
- Instead of Fresh Thyme: 1/4 tsp dried thyme
- Instead of Fresh Cheese Curds: Mozzarella cubes (less authentic)
- Instead of Fresh Chives: Green onion tops
Equipment Needed
- Mini Muffin Tin
- Mixing Bowl
- Saucepan
- Whisk
- Oven
- Parchment Paper (optional)
- Aluminum Foil (optional)
- Measuring Spoons
- Spatula or Spoon
Critical Steps — Do Not Skip
- Pressing the butter‑coated tater‑tot mixture firmly into the muffin cups to form stable potato cups.
- Creating a smooth, lump‑free gravy by whisking stock gradually into the roux.
- Baking the cheese curd just long enough to melt without burning.
Chef Tips from the Video
- Use Challenge Dairy butter cubes for consistent 4‑tablespoon portions and superior flavor.
- Fresh cheese curds are essential for authentic squeaky texture; avoid pre‑shredded cheese.
- For extra herb flavor, add a pinch of dried thyme to the gravy along with the fresh sprig.
Troubleshooting
Potato cups collapse after baking.
Press the tater‑tot mixture more firmly and ensure the butter is fully incorporated; bake a full 20 minutes to set the structure.
Gravy is too thin.
Whisk in a small beurre manié (equal parts softened butter and flour) and simmer until thickened.
Cheese curd does not melt.
Increase the second bake time by 2–3 minutes and cover the tin loosely with foil to retain heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 10 minutes.
Freezer: Freeze baked cups without gravy for up to 1 month; thaw overnight and reheat.
Room temperature: Not recommended; gravy and cheese can spoil quickly.
Make-Ahead Tips
- Prepare the potato cups a day ahead and store them refrigerated; reheat before adding cheese.
- Gravy can be made up to 24 hours in advance and gently reheated on the stovetop.
Frequently Asked Questions
What is the cultural significance and history of Poutine Bites in Canadian cuisine?
Poutine originated in Quebec in the 1950s as a simple comfort food of fries, cheese curds, and gravy. Bite‑size versions like these modern poutine bites keep the tradition alive while making it easy to serve at parties and sporting events.
What are the traditional regional variations of poutine in Canadian cuisine?
Classic Quebec poutine uses fresh cheese curds and brown beef gravy. Variations across Canada add toppings like pulled pork, smoked meat, or even maple‑glazed bacon, but the core trio of potatoes, curds, and gravy remains constant.
How is authentic poutine traditionally served in Quebec?
In Quebec, poutine is served in a shallow bowl or on a plate, with the hot gravy poured over fresh cheese curds placed on top of crispy fries. It is eaten immediately while the cheese is still squeaky and the gravy hot.
What occasions or celebrations is poutine traditionally associated with in Canadian culture?
Poutine is a staple at casual gatherings, hockey games, and late‑night diners across Canada. It’s especially popular during winter festivals and as a comfort food after a night out.
What makes Poutine Bites special or unique in Canadian cuisine?
These bite‑size cups use butter‑infused tater‑tot shells instead of traditional fries, giving a richer texture and making them perfect finger food for game‑day parties, while still honoring the classic cheese‑curd‑and‑gravy combo.
What are the most common mistakes to avoid when making Poutine Bites?
Common errors include not pressing the potato mixture firmly enough, resulting in soggy cups; over‑cooking the roux, which can give the gravy a burnt taste; and adding cheese too early, causing it to burn instead of melt.
Why does this Poutine Bites recipe use melted butter in the potato cups instead of oil?
Butter adds a richer flavor and helps the tater‑tot pieces bind together, creating a crisp, buttery crust that mimics the indulgent feel of classic poutine fries.
Can I make Poutine Bites ahead of time and how should I store them?
Yes. Bake the potato cups and store them sealed in the refrigerator for up to 3 days. Reheat, add cheese curds, and finish the final bake before serving. Gravy can be made ahead and reheated on the stovetop.
What texture and appearance should I look for when making Poutine Bites?
The potato cups should be golden‑brown and firm enough to hold their shape. The cheese curd should be fully melted with a slight caramelized edge, and the gravy should be glossy, smooth, and coat the cup without pooling excessively.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish, hosted by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while adding original twists and detailed technique breakdowns for home cooks.
How does the YouTube channel Binging with Babish's approach to Canadian cooking differ from other cooking channels?
Binging with Babish blends cinematic storytelling with precise culinary instruction, often taking classic comfort foods like poutine and reimagining them as bite‑size, game‑day friendly versions, whereas many channels stick to traditional presentations.
Last updated: August 21, 2026
