Chilean Baked Potato, Spinach and Goat Cheese Casserole with Roasted Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a tray, place the tomatoes, half of the onion cut into quarters, the green chili, and 2 garlic cloves. Add 1 tablespoon olive oil, 1/2 teaspoon salt, the merken, and 1/2 teaspoon oregano. Roast for 20 minutes, until the vegetables are tender with lightly charred edges.

2. 2

   While the vegetables roast, cook the potatoes in water with 1 teaspoon salt for 12 to 15 minutes, until just tender but not falling apart. Drain and set aside.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining thinly sliced onion and cook for 5 minutes. Stir in 1 minced garlic clove, the spinach, cumin, black pepper, 1/4 teaspoon salt, and the remaining oregano. Cook for 3 to 4 minutes, until the spinach wilts and some of the moisture evaporates.

4. 4

   Remove the roasted vegetables from the oven and chop them finely. Mix them in a bowl with the fresh cilantro and 1 tablespoon olive oil to make a juicy roasted pebre. Adjust salt if needed.

5. 5

   Lower the oven temperature to 190 °C / 375 °F. Grease an earthenware baking dish or ovenproof dish with the butter.

6. 6

   Mix the cream and milk in a measuring jug. Arrange a layer of potatoes in the bottom of the dish, add some of the sautéed spinach, some of the goat cheese, and a little of the cream-milk mixture. Repeat the layers, finishing with potatoes, goat cheese, and the remaining liquid.

7. 7

   Bake at 190 °C / 375 °F for 22 to 25 minutes, until the center is hot and the top is lightly golden.

8. 8

   Let rest for 5 minutes before serving. Serve each portion with a generous spoonful of roasted pebre on top.