Chilean Kelp, Potato and Corn Bake with Chanco Cheese Crust and Warm Cilantro Pebre

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon vegetable oil.

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   2. Cook the potatoes in water with a pinch of salt for 15 to 18 minutes, until very tender. Drain and mash with the milk, 20 g (1 1/2 tbsp) butter, half of the black pepper, and part of the salt. Set aside.

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   3. Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic, oregano, cumin, and 1/2 teaspoon merken, and cook 1 minute more.

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   4. Add the chopped kelp to the skillet and cook for 4 minutes, stirring. Pour in the vegetable broth or water and let it reduce for 3 to 4 minutes until the filling is moist but not watery. Adjust with salt and black pepper.

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   5. In another skillet, or the same cleaned one, melt 20 g (1 1/2 tbsp) butter with 1 teaspoon oil. Add the corn kernels and cook 4 to 5 minutes until glossy and lightly golden. Season with a pinch of salt and 1/2 teaspoon merken.

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   6. Mix the cooked corn with two-thirds of the grated chanco cheese.

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   7. To assemble, spread the kelp mixture over the bottom of the baking dish. Cover evenly with the mashed potatoes, then spread the corn and cheese mixture on top. Finish with the remaining grated chanco cheese.

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   8. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the bake is hot and the top is golden. If you want deeper color, broil for 2 to 3 more minutes, watching closely.

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   9. While it bakes, make the warm pebre: heat 1 teaspoon oil in a small skillet over low heat. Add the tomato and scallion and cook for 1 minute. Remove from the heat and stir in the fresh cilantro, lemon juice, and a pinch of salt.

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    10. Let the bake rest for 5 minutes out of the oven. Serve each portion with a spoonful of warm cilantro pebre on top or on the side.