Rustic Potato Bake with Cochayuyo Filling, Caramelized Onions, and Chanco Cheese Crust

Instructions

1. 1

   Soak the dried cochayuyo in plenty of cold water for 20 minutes. Drain, rinse, and boil it in fresh water for 15 minutes until tender. Drain again and finely chop.

2. 2

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

3. 3

   Heat the vegetable oil and 20 g (1 1/2 tbsp) of the butter in a large skillet over medium heat. Add the onions and cook for 12 to 15 minutes, stirring, until golden and caramelized.

4. 4

   Add the garlic, ground cumin, sweet paprika, merken, black pepper, and bay leaves. Cook for 1 minute to release their aromas.

5. 5

   Stir in the chopped cochayuyo, black olives, raisins, and vegetable broth. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the filling is moist but not runny. Remove the bay leaves and mix in the fresh parsley. Adjust with the remaining salt to taste.

6. 6

   Preheat the oven to 200 °C / 400 °F.

7. 7

   Make the rustic mash: mash the hot potatoes with the milk and the remaining 20 g (1 1/2 tbsp) butter until creamy but still slightly textured. Add a pinch of salt if needed.

8. 8

   Spread the cochayuyo filling in a baking dish about 30 x 20 cm. Cover with the mashed potatoes and smooth the top with a spoon or spatula.

9. 9

   Sprinkle the chanco cheese evenly over the mashed potatoes.

10. 10

    Bake at 200 °C / 400 °F for 20 minutes. Then broil for 3 to 5 more minutes, watching closely, until the cheese is golden and bubbling.

11. 11

    Let it rest for 5 minutes before serving so the bake can set slightly.