Creamy Tomato Potatoes Cocotte
45 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 30 min | 45 min |
Introduction
These creamy tomato potatoes cocotte bake up tender and saucy, with silky spinach and melty mozzarella tucked into every bite.
They make an easy, cozy side dish for weeknight dinners or a comforting vegetarian main for brunch, potlucks, and holidays.
Ingredients (4 servings)
Ingredients
Get Ingredients →
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Creamy Tomato Potatoes Cocotte
-
Prep and parboil the potatoes
Scrub the baby potatoes and cut any larger ones in half so they are all similar in size.
Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat.
Parboil for 8 to 10 minutes, until a fork meets slight resistance when you pierce the potatoes.
Drain well and let the potatoes steam-dry in the colander for a couple of minutes.
-
Season and brown the potatoes
Toss the warm potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat a large oven-safe skillet or cocotte over medium heat and add the seasoned potatoes in a single layer.
Cook, turning occasionally, until lightly golden in spots, about 5 to 7 minutes, then transfer to a plate.
-
Sauté the aromatics
While the potatoes brown, preheat your oven to 400°F.
Return the skillet to medium heat and add the remaining 1 tablespoon olive oil.
Add the diced onion and cook, stirring often, until soft and translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
-
Build the creamy tomato sauce
Stir in the tomato paste and cook for 1 minute, letting it darken slightly to deepen the flavor.
Add the crushed tomatoes, vegetable bouillon, dried oregano, Italian seasoning, and crushed red pepper flakes.
Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then stir everything until well combined.
Bring the mixture to a gentle simmer and cook for 5 minutes to let the flavors meld.
Reduce the heat to low, pour in the heavy cream, and simmer for 2 to 3 more minutes, stirring occasionally.
-
Combine potatoes and sauce
Return the browned potatoes to the skillet and gently fold them into the creamy tomato sauce.
Let the potatoes simmer in the sauce for 3 to 5 minutes so they can absorb the flavors.
-
Add spinach, cheese, and bake
Turn off the heat and scatter the fresh spinach over the sauce, folding it in just until it wilts.
Top evenly with the torn mozzarella pieces and sprinkle the grated Parmesan over the surface.
Transfer the skillet to the oven and bake until the cheese is melted and bubbly, about 8 to 12 minutes.
If you want deeper browning, switch to the broiler for 1 to 2 minutes, watching very closely.
Let the potatoes rest for 5 minutes before serving so the sauce can thicken slightly.
Substitutions
- Heavy cream -> half-and-half or full-fat coconut milk
- Half-and-half makes the sauce slightly lighter but still creamy, with a bit less richness. Full-fat coconut milk adds a gentle sweetness and subtle coconut flavor that pairs nicely with tomatoes and spinach.
- Fresh mozzarella -> low-moisture mozzarella
- You can use shredded low-moisture mozzarella for easier melting and browned, stretchy cheese on top. The texture is slightly firmer, but the flavor stays mild and comforting.
- Vegetable bouillon -> vegetable broth or white miso paste
- Use 1 cup of vegetable broth and reduce the added salt slightly, since broth is usually seasoned. For a fun twist, whisk in a teaspoon of white miso paste to bring deep savory flavor.
Tips
- Use evenly sized potatoes
- Try to keep the potato pieces similar in size so they cook at the same rate and stay tender.
- Salt carefully with bouillon
- Bouillon can be quite salty, so feel free to hold back some salt and adjust after tasting the sauce.
- Let the potatoes steam-dry
- Allowing the potatoes to steam-dry after draining helps them brown better and prevents a watery sauce later.
- Do not overcook the spinach
- Add the spinach right at the end so it keeps a bright color and tender texture, not mushy strands.
- Rest before serving
- That quick rest thickens the sauce slightly and makes scooping cleaner, especially if serving from the skillet at the table.
Nutrition Facts *
| Energy | 523 | kcal |
|---|---|---|
| Protein | 20 | g |
| Total Fat | 32 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this ahead of time?
- You can parboil and brown the potatoes, then refrigerate them and prep the sauce ingredients up to one day ahead. Assemble with hot sauce, spinach, and cheese right before baking so the texture stays fresh and creamy.
- What if my sauce looks too thick?
- If the sauce gets too thick, stir in a splash of water, milk, or broth until it loosens slightly. Add liquid gradually so you do not accidentally water down the flavor.
- How do I know the potatoes are fully cooked?
- Slip a fork or skewer into a potato; it should slide in easily with just a tiny bit of resistance. If they still feel firm in the center, let them simmer in the sauce a few more minutes.
- Can I add protein to make this a full meal?
- Yes, stir in cooked Italian sausage, shredded rotisserie chicken, or drained white beans before adding the spinach and cheese. Make sure any meat is fully cooked, since the oven time mainly melts and browns the cheese.
Serving Suggestions
This cocotte is lovely with a crisp green salad or garlicky roasted broccoli to balance the rich, creamy sauce.
For a little flair, drizzle with good olive oil and scatter fresh basil or parsley over the top before serving.
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
