Gratinated Chilean potato, artichoke and hake casserole with merkén chanco cream

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter.

2. 2

   2. Cook the potatoes in a pot of water with a pinch of salt for 8 to 10 minutes, just until barely tender. Drain and set aside.

3. 3

   3. Heat the vegetable oil in a large skillet over medium heat. Cook the onion for 5 minutes, add the garlic, and cook 1 minute more. Pour in the white wine and let it reduce for 2 minutes.

4. 4

   4. Add the vegetable broth, heavy cream, milk, oregano, half of the merkén, salt, and black pepper. Cook over medium-low heat for 4 minutes, stirring. Add half of the chanco cheese and stir until melted. Remove from the heat.

5. 5

   5. Season the hake pieces with the remaining merkén, a little salt, and pepper. In another skillet, melt the remaining butter over medium heat and sear the hake for 1 minute per side, without fully cooking it.

6. 6

   6. Arrange a layer of potatoes in the baking dish, then half of the artichoke hearts, half of the hake, and some of the creamy sauce. Repeat with the remaining potatoes, artichokes, hake, and sauce.

7. 7

   7. Sprinkle the remaining chanco cheese on top and cover the dish loosely with aluminum foil.

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   8. Bake for 20 minutes at 200 °C / 400 °F. Remove the foil and bake for 10 to 12 minutes more, until the cheese is golden and the casserole is bubbling around the edges.

9. 9

   9. Let rest for 5 minutes out of the oven and finish with chopped parsley before serving.