Chilean Potato Bake with Smoked Mackerel, Sautéed Chard, and Queso Chanco Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of the vegetable oil and set aside.

2. 2

   Boil the potatoes in a pot with water and 1 teaspoon of the salt for 18 to 20 minutes, until very tender. Drain well.

3. 3

   While the potatoes cook, heat 1 tablespoon of the vegetable oil and 15 g of the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, paprika, merken, and dried oregano; cook 1 minute more.

4. 4

   Add the chopped Swiss chard to the skillet and sauté for 4 to 5 minutes, until the stems are tender and the leaves have wilted down. Season with 1/4 teaspoon salt and the black pepper. Remove from the heat and mix in the parsley.

5. 5

   In a bowl, flake the smoked mackerel and gently combine it with the sautéed chard mixture to make the filling.

6. 6

   Make the mash: mash the hot potatoes with the warm milk and 20 g of butter until rustic but creamy. Adjust with the remaining salt to taste.

7. 7

   Mix the marraqueta crumbs with the remaining 10 g of butter until lightly moistened.

8. 8

   Assemble the bake in the dish: spread half of the mashed potatoes, cover with all of the mackerel and chard filling, and finish with the remaining mashed potatoes. Scatter the queso chanco on top, then the buttered marraqueta crumbs.

9. 9

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until hot in the center and golden on top. For deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving so the bake can set slightly. Serve hot.