Baked Cochayuyo and Golden Potato Casserole with Mushroom Filling, Caramelized Onion, and Chanco Cheese

Instructions

1. 1

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

2. 2

   If the cochayuyo is dried, soak it in cold water for 15 minutes, drain it, and simmer it in fresh water for 20 minutes. Drain again and chop it very finely.

3. 3

   Boil the potatoes in salted water for 8 to 10 minutes, until just barely tender. Drain well.

4. 4

   Heat 1 tablespoon of vegetable oil and 20 g of butter in a large skillet. Add the onion and cook over medium heat for 10 minutes, stirring, until golden and caramelized.

5. 5

   Add the garlic, paprika, oregano, cumin, and black pepper. Cook for 1 minute to release the aromas.

6. 6

   Stir in the chopped mushrooms and cook for 6 to 8 minutes until they release and evaporate their moisture. Add the chopped cochayuyo and mix well.

7. 7

   Pour in the white wine and let it reduce for 2 minutes. Add the vegetable broth, cook 3 minutes more, and season with part of the salt.

8. 8

   In another saucepan, melt the remaining 20 g butter over medium heat. Add the wheat flour and stir for 1 minute. Gradually whisk in the milk to avoid lumps, then cook for 3 to 4 minutes until you have a light sauce. Season with the remaining salt.

9. 9

   Mix half of the milk sauce into the cochayuyo and mushroom filling. Add half of the chopped parsley.

10. 10

    In a wide skillet, heat the remaining tablespoon of vegetable oil and brown the parboiled potatoes for 5 to 7 minutes until some edges turn golden.

11. 11

    Arrange half of the golden potatoes on the bottom of the baking dish. Cover with the cochayuyo and mushroom filling, then add the remaining potatoes on top.

12. 12

    Spread the remaining sauce over the surface, top with chanco cheese, and sprinkle with the rest of the parsley.

13. 13

    Bake for 20 minutes at 200 °C / 400 °F, until the cheese is melted and golden. Let rest for 5 minutes before serving.