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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.