|Nutritional Guidelines (per serving)|
|Servings: 1 9x13 casserole (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The city of Arequipa in southern Peru is known for this unique version of scalloped potatoes, which is prepared with a salty cheese called queso serrano (country cheese). Queso serrano is a key ingredient in other traditional recipes from Arequipa, including the corn and lima bean salad called solterito. The firm slices of cheese are layered with the sliced potatoes, and then a rich mixture of eggs and milk is poured over it all before baking.
This is a nice dish for holidays and family gatherings or paired with a salad for a simple, satisfying supper. It reheats well and even tastes good cold.
- 3 pounds potatoes (white or yellow)
- 1 onion
- 2 cloves garlic
- 1 teaspoon anise seeds
- 12 ounces evaporated milk
- 2 tablespoons corn starch
- 3 eggs
- 1 to 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 pound queso blanco cheese (or other semi-firm, white, salty cheese)
- 3/4 cup Monterey jack cheese (grated)
- 1/4 cup Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
Peel the potatoes and slice them into 1/4 inch thick slices.
Place the potatoes in a large pot and cover them with water. Slice the onion into 4 pieces and add the pieces to the water, along with 1 teaspoon salt, the peeled garlic cloves, and the anise seeds. Bring the water to a simmer and cook the potato slices until they are just barely tender.
Drain the potatoes in a colander and set them aside until cool enough to handle.
Place the evaporated milk, corn starch, 3 eggs, 1 teaspoon salt, and 1 teaspoon pepper in a blender or food processor and blend until smooth.
Preheat the oven to 350 degrees.
Melt 1 tablespoon butter and spread the butter with a tablespoon of olive oil over the bottom of a 9 x 13-inch casserole dish. Slice the cheese into 1/4 inch thick slices.
Place a layer of the sliced potatoes on the bottom of the casserole, and cover them with a layer of sliced cheese. Repeat with more layers of potatoes and cheese until the casserole is full, pressing down on the layers to fit them in snugly. End with a layer of cheese slices.
Pour the milk mixture over the layers of potatoes and cheese. Top the casserole with the grated Monterey jack cheese and the grated Parmesan cheese.
Cover the casserole with a piece of foil and bake until the casserole is bubbly and hot, about 30 minutes. Remove foil and bake for 10-15 minutes more until the top of the casserole is golden brown.
Remove from oven and let cool for 10-15 minutes before serving.