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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