Mini cocottes filled with tender diced potatoes baked in a light mayo-milk mixture with black pepper and crumbled feta until creamy and golden on top.
By mansi
Servings
4
4 piece Waxy potatoes (such as Yukon Gold)
3 tbsp Mayonnaise
0.33 cup Whole milk
120 g Feta cheese
2 clove Garlic
4 piece Fresh thyme
1 tbsp Unsalted butter
0.5 tsp Salt
0.5 tsp Black pepper
1 tbsp Fresh chives (garnish)
1 tbsp Olive oil
Calories
628 kcal
Protein
24g
Carbs
74g
Fat
26g
Fiber
10g
Sugar
15g
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Prep
1. Preheat the oven to 190°C (375°F). Peel and dice the potatoes into roughly 1 cm cubes. Mince the garlic.
2. In a large skillet over medium-high heat, warm the olive oil and butter together. Add the diced potatoes in a single layer and cook for 8–10 minutes, stirring occasionally, until lightly golden on the outside but not fully cooked through. Add the minced garlic and cook for 1 more minute. Season with salt and half the black pepper, then remove from heat.
3. In a small bowl, whisk together the mayonnaise and whole milk until smooth and well combined. Season with the remaining salt and black pepper.
3 tbsp Mayonnaise,
0.3 cup Whole milk,
0.2 tsp Salt,
0.2 tsp Black pepper
Assembling & Baking
4. Butter or lightly oil four mini cocottes. Divide the par-cooked potatoes evenly among the cocottes. Pour the mayo-milk mixture evenly over each cocotte, letting it settle down around the potatoes.
4 piece Waxy potatoes (such as Yukon Gold)
5. Crumble the feta cheese generously over the top of each cocotte. Lay a sprig of fresh thyme on top of each.
120 g Feta cheese,
4 piece Fresh thyme
6. Place the cocottes on a baking tray and bake at 190°C (375°F) for 22–25 minutes, until the potatoes are completely tender, the creamy mixture is bubbling around the edges, and the feta on top is golden and slightly caramelized.
7. Remove from the oven and allow to rest for 3–4 minutes. Discard the thyme sprigs, scatter freshly snipped chives over the top, and serve immediately.
1 tbsp Fresh chives (garnish)
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By mansi
