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What to cook in my new Staub mini cocottes?

I was given a lovely bday gift of three Staunch mini cocottes in Basil green. So far I have made individual apple crisps. What would you use them for? I'm thinking Mac and cheese or French onion soup. But I'd love some suggestions, especially for healthy options.

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  1. I was thinking brandade.
    Not the healthiest choice, but oh, so good.
    Chicken pot pies?
    Shephards pie?

    I do have an excellent vegan chile recipe...

    1. I've always wanted to try mini "no knead" bread rolls in one of those. I'm not likely to get the opportunity though; my cupboards are so full of cooking tools that if I brought any of those Staub minis home my wife would take away my kitchen privileges. I must have a hundred pounds of cast iron pots and pans alone. But if you try it, let us know how it works out.
      Any variety of cheese soup, a french onion soup and other popular regulars would be worth a try.

      1 Reply
      1. re: todao

        Do try them! I make Chinese steamed buns with a no-knead dough in muffin cups. Delicious!!

      2. Individual cassolets

        1. L'Atelier de Joel Robuchon serves their mashed potatoes in them, really dresses up a plate.

          1. eggs en cocotte. I usually make them in ramekins, but I guess yours are the correct pot!

            grease the pots with a little butter, and sprinkle some chopped ham, or sauteed mushrooms, or cooked and drained spinach, or smoked salmon, in the bottom. Add some chopped herbs - parsley with your ham or mushrooms, dill with your salmon - then crack an egg or two over the top. Add a dollop of cream or full-fat milk (probably about a teaspoon per egg), season with s+p, and place in a roasting tin. Pour boiled water into the tin about halfway up the side of the cocotte, then bake for 10-18 mins in a medium oven, depending on how runny you like your yolk. Serve with toasted bread soldiers to dip in!

            (this might not be the healthy option!)

            1 Reply
            1. re: gembellina

              it's years since I made those, thanks for the memories and the idea to make them again.

            2. potatoes au gratin, with cream, gruyere, thyme and dotted with butter, scattered with crunchy bread crumbs. yessiree bob!

              one ....ALL FOR ME!


              i make a variation using part gruyere, and part jalapeño jack, and add some minced fresh jalapeño into the creamy mixture.

              don't skimp on the real cream, y'all.**

              ** (i must confess, i'm going to try using evaporated milk sometime -- if not all, then in part -- 'cause jacques does. and if jacques does it, i'm ok with that!).

              1 Reply
              1. Great ideas--thanks everyone! I'm looking forward to using these, especially with the cold weather coming up.

                  1. Old thread, I know, but I've always been confused by this. Staub and any other enameled cast iron manufacturer tells you not to use metal utensils due to the chance of damaging the enamel, and then they sell these small individual cocottes that most people actually serve the dish still in while people eat directly from them with metal flatware. Isn't the enamel likely to be chipped / scratched and damaged this way???

                    1 Reply
                    1. re: sumrtym

                      I wouldn't repeatedly scrape my Staub dutch oven with metal, but it's fairly sturdy and I have no problem using a metal serving spoon when dishing food out of mine.
                      You'd have to be pretty rough with a fork or spoon to damage the little guys, I'd think, and most dishes made in those wouldn't require a knife.

                    2. I just bought some too.

                      The suggestions already given are great, mac and cheese, french onion soup, love the no-knead roll idea and shepherds and pot pie.

                      I was also thinking also, great for hot tapas items, and individual pineapple upside down cakes, soufflé.

                      1. They are indeed great for Potatoes Au Gratin or Daphnois... I've used mine for macaroni and cheese... I also like them for beans, whether just a pot of white beans (or any kind) or Cassoulet.

                        1. TomP I was about to say gratin dauphinois, I did one with parsnip and potato earlier this year and it was lovely, plus you get lots of caramelised crust when you make it in the little cocotte!

                          2 Replies
                          1. re: kookiegoddess

                            Snails with garlic butter or cream. I don't have the little escargot dishes but do have cocottes. I haven't tried it yet, but have been meaning to make a hearty appetizer of snails with lots of garlic, butter, wine and herbs, with crusty bread for dipping and a salad course.

                            I also think a Japanese chawan mushi would be wonderful in the cocottes. They're the perfect size for the egg custards.

                            1. re: kookiegoddess

                              That sounds wonderful! I do a parsnip / celery root daphnois that also is really good. But I like your combo, I have not tried it!

                            2. Mini quiches,shepard's pies,onion soups,bacalao con natas,kicked up mac and cheese,apple and peach cobblers.

                              1. Did someone already mention fondue? I thought of this the other day. The cast iron holds heat for a long time.

                                My mini cocottes arrived but I've been sick so I haven't used them yet. I really want to though.

                                1. I just thought of another use, as pâté terrines.

                                  1. I thought of another one, brownies. Perfect for individual brownie sundaes .

                                    1 Reply