Chilean Kelp and Potato Bake with Chanco Cheese and White Wine Caramelized Onions

Instructions

1. 1

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

2. 2

   Soak the dried kelp in hot water for 20 minutes. Drain, rinse well, and finely chop it.

3. 3

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

4. 4

   In a large skillet, heat 1 tablespoon vegetable oil with half of the butter over medium heat. Add the onions and cook for 10 minutes, stirring, until softened.

5. 5

   Add the white wine to the onions and cook 6 to 8 minutes more until the liquid reduces and the onions are soft and lightly caramelized. Set aside.

6. 6

   In the same skillet, add the remaining tablespoon of vegetable oil and the rest of the butter. Add the chopped garlic and cook for 30 seconds.

7. 7

   Add the chopped kelp, merken, dried oregano, salt, and black pepper. Cook for 3 minutes, stirring to release the aromas.

8. 8

   Pour in the vegetable broth and heavy cream. Cook for 4 minutes over medium heat until the mixture thickens slightly.

9. 9

   Add the par-cooked potatoes and half of the chanco cheese. Mix gently so everything is coated with the sauce.

10. 10

    Transfer the mixture to the greased baking dish. Spread the white wine caramelized onions on top, then add the remaining chanco cheese.

11. 11

    Bake for 25 minutes at 200 °C / 400 °F, until the cheese is melted and browned around some edges.

12. 12

    Remove from the oven, let rest for 5 minutes, and finish with the chopped fresh parsley before serving.