Cocotte di Patate

Cocotte di Patate is a delicious and comforting Italian dish that features tender potatoes cooked in a rich, flavorful sauce. Let me show you how I make this dish. Originating from Italy, particularly in regions known for their simple yet hearty flavors, this dish is perfect for showcasing the humble potato in a savory, buttery sauce with a touch of creaminess.

Notes on What to Expect:

The result is a creamy, buttery dish with soft potatoes that melt in your mouth. The top will be beautifully crisped, creating a contrast in texture. From my own personal experience, I’ve found this dish to be perfect as a side for roasted meats or even as a stand-alone comfort food.

Ingredients:

• 4 large potatoes (such as Yukon Gold)
• 2 tablespoons butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (such as thyme or rosemary) for garnish
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Equipment Needed:

• Cocotte (small baking dish or ramekin)
• Knife
• Cutting board
• Spoon for stirring
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Prep Time:

• 15 minutes

Cook Time:

• 35–40 minutes

Total Time:

• 55 minutes

Servings:

• 4

Calories:

• Approx. 150-200 per serving (depending on butter and cream amounts)

Cost of Ingredients:

• Approximately $5–$8 (depending on location and ingredient quality)

Cuisine:

• Italian

Course:

• Side dish

Method:

1. Prep the Potatoes: Start by peeling the potatoes and cutting them into thin slices. This helps them cook evenly and absorb the flavors.
2. Cook the Garlic: In a pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.
3. Layer the Potatoes: In your cocotte or small baking dish, layer the sliced potatoes, drizzling the garlic butter mixture between layers.
4. Add Cream: Pour the heavy cream over the potatoes. Season generously with salt and pepper, and add any fresh herbs like thyme or rosemary for extra flavor.
5. Bake: Cover the dish with foil or a lid and bake at 375°F (190°C) for 30 minutes. Afterward, remove the cover and bake for an additional 10 minutes to crisp up the top.
6. Serve: Once the potatoes are tender and golden brown on top, remove them from the oven and let them stand for 5 minutes before serving.

Variations:

• Dairy-Free: Use olive oil in place of butter and coconut milk or a dairy-free cream alternative.
• Vegan: Substitute both the butter and cream with plant-based versions.
• Add Cheese: For a richer flavor, sprinkle some grated Parmesan or Gruyère on top before baking.
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Tips:

• If you have time, let the potatoes sit in the garlic butter for about 10 minutes before baking; it allows the flavors to meld.
• You can add onions or leeks for an extra depth of flavor.

Substitutions for Dietary Needs:

• Gluten-Free: This dish is naturally gluten-free.
• Low-Carb: For a lower-carb option, you could substitute the potatoes with cauliflower.

Nutritional Information Per Serving:

• Calories: 150-200 kcal
• Fat: 9-12g (depending on the butter and cream used)
• Carbohydrates: 18-20g
• Protein: 2-3g

I hope this guide has made making Cocotte di Patate seem a little less daunting. Or have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment.