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45 min
|
intermediate
|
Mediterranean diet
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.
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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.
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.
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.
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.
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.
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.
| 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.
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.
These main dishes are a great match for this recipe.
Maribel Lawson: Delicious! I have made it with kale when I haven't had spinach in the refrigerator.
: Kale works nicely here too, Maribel!
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