Savory mini-casserole recipes, with Stéphane Poussardin

Since many of you want new ideas to get the most out of the mini-cocottes, we went to Stéphane Poussardin's atelier, who besides being a friend is a private chef and always gives us great ideas.

In this case, we asked them to create some recipes that were very easy to prepare and looked great. We filmed the recipes—you can see how to make them on our YouTube channel (here).

Here are the recipes!

You can see how to make the recipes on our YouTube channel

Eggs in a mini-casserole with mussels, peas, and saffron

Ingredients (for 4 people / 4 mini-casseroles)

• 4 eggs
• 4 tablespoons of fine Serrano peas
• 12 tablespoons of 35% cream
• 12 tablespoons of the mussels' cooking water
• Guérande salt
• a few saffron threads
• Black pepper
• multigrain bread cut into strips

Preparation

1. Preheat the oven to 180ºc

2. Boil the mussels in salted water until they open. Once opened, remove the meat from the shell, set aside, and save the water.

3. In the mini-casserole, pour in 3 tablespoons of the mussel cooking liquid and 3 tablespoons of cream.

4. Crack the egg into the mini-casseroles, add the mussel meat, a few strands of saffron, a pinch of Guérande salt, and a little black pepper. Also divide a tablespoon of peas into each mini-casserole.

5. Bake for 10 minutes at 180ºc

You can serve the eggs in a mini-casserole with a few strips of toasted multigrain bread; it's a delicious combination.

Eggs in a mini-casserole with chorizo and grated cheese

Ingredients (for 4 people / 4 mini-casseroles)

• 4 eggs
• 200 ml of liquid cream at 35%
• 100 ml of chicken broth
• 50 g of chorizo
• 4 tablespoons of grated cheese

Preparation

1. Preheat the oven to 180ºc.

2. Pour a little of the heavy cream and chicken broth into each mini-casserole.

3. Add an egg to each mini-casserole.

4. Add the diced chorizo, season with salt and pepper, and sprinkle the grated cheese on top.

Bake for approximately 10 minutes at 180ºc.

After baking, you can broil for two minutes using the oven grill, to give the chorizo a little more color.

You can replace the chorizo with ham, bacon, sausage... Any savory ingredient that adds color will make for a better presentation. It’ll also be a hit with asparagus or another vegetable!

Mini ratatouille in a mini-casserole

Ingredients (for 4 people / 4 mini-casseroles)

• 2 ripe tomatoes
• 1 zucchini
• 1 eggplant
• 2 carrots
• herbs (thyme, rosemary)
• salt
• black pepper Black Pepper
• 4 tablespoons of tomato sauce
• Tartuflanghe truffle extra virgin olive oil

Preparation

1. Preheat the oven to 180ºc.

2. Using a mandoline, slice the vegetables into thin strips. You can slice the tomato into rounds using a knife.

3. Put a tablespoon of tomato sauce in the bottom of the mini-casserole.

4. Arrange the vegetable slices in spirals, turning around the mini-casserole to form a flower, alternating the vegetables.

5. Season with salt and pepper, add the herbs for flavor, and dress with a drizzle of extra truffle oil.

6. Cover and bake our mini ratatouille for 30 minutes at 180ºc.

You can serve the mini ratatouille as is, or add a little cheese and brown it under the oven grill. Before eating, I recommend that your guests mix the contents of the mini-casserole so that the vegetables also absorb the tomato sauce you placed in the bottom of the mini-casserole.