This weekend, I made a tray of potato salad for Lucas’ birthday party.  We had half a tray of leftover potato salad which I felt guilty about throwing away.  I placed it in an air tight container in the fridge until I could figure out how to transform it into a new side dish for Monday’s dinner.  I found a great article on Epicurious about how to turn leftover potato salad into roasted potatoes which inspired me to try this dish.

Ingredients

• Leftover potato salad
• Cooking spray
• Grated parmesan cheese
• Shredded mozzarella cheese
• Parsley

Cooking Instructions

• Preheat oven to 425
• Spray a baking dish or mini cocottes with cooking oil and fill with potato salad
• Bake for 20 minutes
• Carefully stir the potato salad to ensure all of the layers are warming up evenly
• Top with parmesan and mozzarella cheeses
• Bake for an additional 10 minutes to create a cheesy crust
• Remove from oven and garnish with parsley

I use these Staub mini cocottes often to make individual side dishes, including Toaster Oven Mac and Cheese.  Individual servings are great for portion control and make any meal feel a little fancy.

I have to admit that I was skeptical, but I was pleasantly surprised.  Try it – I know you’ll like it.  Use #latinamominnyc to share pictures if you try this recipe.

Buen provecho!

Jackie

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