Chilean Merkén Potato Bake with Mushroom-Spinach Filling and Goat Cheese

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   2. Cook the potatoes in a pot of water with half of the salt for 18 to 20 minutes, until very tender. Drain well.

3. 3

   3. Mash the hot potatoes with the butter, warm milk, nutmeg, and half of the black pepper until rustic but creamy. Set aside.

4. 4

   4. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook for 6 to 8 minutes until translucent and lightly golden.

5. 5

   5. Add the garlic, mixed mushrooms, merken, cumin, oregano, the remaining salt, and the remaining black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms release and then evaporate their liquid.

6. 6

   6. Pour in the white wine and cook 2 to 3 minutes more until nearly evaporated. Add the spinach and cook 1 to 2 minutes until wilted. Remove from the heat and stir in half of the parsley.

7. 7

   7. Spread half of the mashed potatoes in the baking dish. Cover with the mushroom-spinach filling. Scatter the crumbled goat cheese over the top.

8. 8

   8. Spread the remaining mashed potatoes over the filling. Brush the surface with the beaten egg, then sprinkle with the grated chanco cheese, breadcrumbs, and the remaining parsley.

9. 9

   9. Bake at 200 °C / 400 °F for 22 to 25 minutes, until the top is golden and bubbling. For deeper color, broil 2 extra minutes, watching closely.

10. 10

    10. Let rest for 8 to 10 minutes before serving so the bake can set and be sliced more neatly.