Pastel de papas
peruvianMelting potato gratin baked in the oven in a creamy mixture of milk, butter, and egg, topped with cheese.
Main ingredients
Recipe
Ingredients
- 1 kg potato(es)
- 3 egg(s)
- 250 ml unsweetened condensed milk
- 10 g sugar
- 500 g queso fresco
- 100 g parmesan
- 100 g butter
- 10 g anise
- salt
Instructions
- 1Preheat the oven to 180°C.
- 2Peel the potatoes and cut them into thin rounds about 3 mm thick.
- 3Blanch them for 5 minutes in a pot of boiling salted water.
- 4Drain and set aside.
- 5Beat the eggs with the milk, sugar, salt, and anise.
- 6Cut the queso fresco into thin slices.
- 7Grate the parmesan and prepare a few pieces of butter.
- 8Arrange a first layer of potatoes in a baking dish.
- 9Pour a little of the egg mixture over it.
- 10Add a layer of queso fresco.
- 11Repeat the layers until you run out of ingredients.
- 12Bake for 30 minutes at 180°C.
- 13Let it gratin until the surface is nicely golden and melting.
About this dish
Pastel de papas is a traditional Peruvian dish, originating from the coastal and Andean regions, which showcases the potato, a central ingredient in Peruvian cuisine since pre-Columbian times. It is a savory gratin made of layers of mashed potato, often enriched with milk, butter, and sometimes egg yolk for extra creaminess. Everything is topped with cheese before being baked in the oven until golden and melting. This comforting, filling dish reflects the Peruvian culinary blend, combining local Andean produce with Spanish influences. It is served at family meals or traditional celebrations and is a classic example of the richness and diversity of Peruvian gastronomy.
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