Baked Cochayuyo and Golden Potato Casserole with Mushroom Filling, Caramelized Onion, and Chuchoca Crust

Name: Baked Cochayuyo and Golden Potato Casserole with Mushroom Filling, Caramelized Onion, and Chuchoca Crust
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Cuisine: chilena
Ingredients: 4.2 oz dried cochayuyo seaweed; 1.75 lb potatoes; 14 oz mushrooms; 10.5 oz onions; 3 cloves garlic; 1 cup toasted corn meal (chuchoca); 1.5 cups milk; 6.3 oz Chanco or melting cheese; 3 tbsp butter; 2 tbsp vegetable oil; 1 cup vegetable broth; 4 tbsp white wine; 1 tsp merken smoked chili seasoning; 1 tsp paprika; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/4 cup parsley; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Chilean-style baked casserole that combines finely chopped cochayuyo with golden potatoes, a juicy mushroom filling, and caramelized onion, topped with a soft chuchoca layer and melted cheese. It has a southern Chilean character, creamy texture, and subtle smoky merkén notes.

30 minPrep

50 minCook

80 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

120 g dried cochayuyo seaweed (remojado 20 minutos en agua hot and luego chopped fino)
800 g potatoes (peladas and cut diced small)
400 g mushrooms (chopped small)
300 g onions (en pluma fina)
12 g garlic (chopped fino)
120 g toasted corn meal (chuchoca) (for the cubierta)
350 ml milk (whole or semidescremada)
180 g Chanco or melting cheese (grated or chopped fino)
40 g butter (divided)
30 ml vegetable oil (divided)
250 ml vegetable broth (hot)
60 ml white wine (for desglasar)
4 g merken smoked chili seasoning (or to taste)
4 g paprika (dulce or tradicional)
2 g dried oregano
1 g ground cumin
15 g parsley (chopped fino)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

318 kcal

Calories

11.2 g

Protein

35.6 g

Carbs

14.8 g

Fat

6.1 g

Fiber

29.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil.
2
Boil the soaked and finely chopped cochayuyo in a pot of clean water for 15 minutes. Drain very well and set aside.
3
Cook the potatoes in salted water for 8 to 10 minutes, just until barely tender. Drain and let them dry slightly.
4
Heat 1 tablespoon of vegetable oil and 20 g of butter in a large skillet. Brown the potatoes for 8 to 10 minutes until golden. Season with part of the salt and black pepper. Set aside.
5
In the same skillet, add the remaining butter and cook the onions over medium heat for 12 minutes, stirring, until golden and caramelized. Add the garlic and cook 1 more minute.
6
Add the mushrooms, cooked cochayuyo, merken, paprika, oregano, and cumin. Cook for 6 to 8 minutes until the mushrooms release and evaporate their liquid.
7
Pour in the white wine and cook for 2 minutes so the alcohol evaporates. Add the vegetable broth, half of the parsley, the remaining salt, and pepper. Cook for 4 minutes until you have a juicy but not runny filling.
8
In a small saucepan, whisk the chuchoca with the milk to avoid lumps. Cook over low heat for 5 minutes, stirring, until thickened into a smooth cream.
9
Assemble the casserole in the baking dish: spread the browned potatoes first, then the cochayuyo and mushroom filling. Cover with the chuchoca cream and finish with the Chanco cheese and the remaining parsley on top.
10
Bake at 200 °C / 400 °F for 18 to 20 minutes, until the cheese is melted and browned around the edges. For more color, broil for 2 additional minutes.
11
Let rest for 5 minutes before serving so the casserole sets and portions more neatly.

Chef tips

Chop the cochayuyo very finely so it blends better into the filling. If you want a firmer topping, let the chuchoca cream rest for 1 minute before spreading it over the filling.

Substitutions

You can replace Chanco cheese with mozzarella or another mild melting cheese. White wine can be replaced with the same amount of vegetable broth if preferred. For a gluten-free version, make sure the chuchoca is certified free from cross-contamination.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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