Chilean Potato Bake with Mushroom-Spinach Pino and Merkén Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a baking dish about 12 x 8 inches with a little of the vegetable oil.

2. 2

   Cook the potatoes in a pot of water with half 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 in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic and cook 1 minute more.

4. 4

   Add the mushrooms to the skillet and cook for 8 to 10 minutes, stirring, until they release their moisture and start to brown. Season with the remaining salt, black pepper, cumin, sweet paprika, 1 teaspoon of the merkén, and the dried oregano.

5. 5

   Add the spinach, raisins, and black olives. Cook for 2 minutes until the spinach wilts. Pour in the vegetable broth and then stir in the dissolved cornstarch. Cook 1 to 2 minutes more, until the filling is juicy but lightly thickened. Remove from the heat and mix in the fresh parsley.

6. 6

   Make the mash while the potatoes are still hot. Mash them with the butter and warm milk until smooth. Adjust salt and pepper if needed.

7. 7

   Spread half of the mashed potatoes over the bottom of the baking dish. Evenly distribute all of the mushroom-spinach pino on top. Cover with the remaining mashed potatoes, smoothing the surface with a spoon or spatula.

8. 8

   Brush the top with the beaten egg. Scatter the grated cheese over it and sprinkle with the remaining 1/2 teaspoon of merkén.

9. 9

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until the cheese is melted and golden in spots. For extra color, broil for 2 to 3 more minutes, watching closely.

10. 10

    Let it rest for 8 to 10 minutes before serving so the layers can set. Serve hot.