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    Arequipeña Potatoes


    Source of Recipe


    From "One Potato, Two Potato" by Roy Finamore.

    Recipe Introduction


    The Peruvian version of macaroni and cheese.

    List of Ingredients




    2½ pounds yellow-fleshed potatoes such as Yukon Gold, Yellow Finn, Delta Gold or Banana, peeled and cut into small dice

    8 ounces Muenster, cut into small dice

    8 ounces fresh mozzarella, cut into small dice

    ¼ cup olive oil, divided use

    Coarse salt

    ½ cup heavy cream (or milk)

    1 fresh poblano (or ancho) chile

    Recipe



    Preheat oven to 350.

    In a large bowl, combine potatoes, cheeses and 1 tablespoon olive oil and salt to taste. Transfer mixture to a 9-by-13-inch baking dish and drizzle cream over it.

    Slice off about one-quarter of one side of the chile, creating a small bowl. Remove seeds and nestle the chile, cut side up, in the center of potatoes. Spoon the remaining 3 tablespoons oil into chile.

    Bake until potatoes are tender and starting to brown in spots, about 1 to 1½ hours. Bring casserole to the table, spoon the oil from inside the chile over the potatoes, and serve.

 

 

 


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