Chilean Baby Potato, Spinach and Goat Cheese Bake with Warm Walnut Pebre

Instructions

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

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   2. Cook the baby potatoes in salted water for 10 minutes, just until barely tender. Drain and set aside.

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   3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add half of the onion and half of the garlic, and cook for 3 to 4 minutes until fragrant.

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   4. Add the spinach, 1/2 teaspoon dried oregano, a pinch of salt, black pepper, and 1/2 teaspoon merken if using. Cook for 2 to 3 minutes until the spinach wilts. Remove from the heat.

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   5. In a bowl, mix the cream with the milk, a pinch of salt, and black pepper.

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   6. Assemble the bake by placing a layer of potatoes on the bottom of the dish. Top with half of the sautéed spinach, scatter over half of the goat cheese, and drizzle with some of the cream mixture. Repeat with another layer of potatoes, the remaining spinach, the remaining goat cheese, and more cream mixture. Finish with a final layer of potatoes and top with the grated chanco cheese.

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   7. Bake for 30 minutes at 200 °C / 400 °F, until the top is golden and bubbling. Let rest for 5 minutes before serving.

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   8. While the bake cooks, make the warm pebre. In a small skillet, heat the remaining olive oil over medium-low heat. Add the remaining onion and garlic, and cook for 2 minutes.

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   9. Stir in the tomatoes, green chili, white wine vinegar, the remaining oregano, walnuts, a pinch of salt, black pepper, and the remaining merken if using. Cook for 3 to 4 minutes, just until warmed through and the tomatoes soften slightly.

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    10. Turn off the heat and stir the chopped cilantro into the warm pebre.

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    11. Serve the bake hot with the warm walnut pebre spooned over the top or on the side.