Andean-Creole Potato Bake with Smoked Trout, Golden Leeks, and Sardo Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Butter a medium baking dish.

2. 2

   2. Place the potatoes and sweet potato in a large pot with water and 1 teaspoon of salt. Bring to a boil, cook for 8 minutes until just barely tender, then drain carefully and set aside.

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   3. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the leek, onion, and garlic with a pinch of salt, and cook for 8 to 10 minutes until golden and soft.

4. 4

   4. Stir in the heavy cream, milk, Dijon mustard, nutmeg, black pepper, lemon zest, and 1 tablespoon lemon juice. Cook over low heat for 2 minutes, mix well, then turn off the heat.

5. 5

   5. Add the fresh dill, fresh parsley, and 80 g / 3 oz of the grated sardo cheese to the cream mixture. Stir until combined.

6. 6

   6. Assemble the bake in layers: add a layer of potatoes, a layer of sweet potato, some of the creamy leek mixture, and some of the smoked trout. Repeat until all ingredients are used, pressing gently to compact.

7. 7

   7. Mix the breadcrumbs with the remaining 60 g / 2 oz grated sardo cheese and spread this crust evenly over the top of the bake.

8. 8

   8. Bake at 200 °C / 400 °F for 30 minutes. Then raise the temperature to 220 °C / 425 °F and bake 8 to 10 minutes more, until the top is deeply golden and bubbling.

9. 9

   9. Let the bake rest for 8 to 10 minutes before serving so the layers can settle and the portions slice neatly.