Warm kelp and potato bake with wine-caramelized onions, chanco cheese, and chuchoca crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil.

2. 2

   Cook the soaked cochayuyo in fresh water for 20 minutes until more tender. Drain very well and chop into small cubes.

3. 3

   Place the potatoes in a pot with water and a pinch of salt. Cook for 15 to 18 minutes until tender. Drain and mash with the milk, cream, 20 g butter, half the salt, and a little black pepper. Keep warm.

4. 4

   While the potatoes cook, heat 1 tablespoon vegetable oil and 20 g butter in a large skillet over medium heat. Add the onion and cook for 10 minutes, stirring, until softened.

5. 5

   Add the garlic, paprika, and dried oregano to the onion. Cook 1 minute more. Stir in the white wine and cook 6 to 8 minutes until the onion is soft, golden, and nearly dry.

6. 6

   Add the chopped cochayuyo to the skillet with the caramelized onion. Season with the remaining salt and black pepper. Cook for 5 minutes so the flavors blend. Stir in the chopped parsley and remove from the heat.

7. 7

   In a small bowl, mix the chuchoca with the remaining tablespoon of vegetable oil until lightly moistened.

8. 8

   Assemble the bake in the dish: spread a layer of the cochayuyo and onion mixture, then add half of the chanco cheese, cover with all of the mashed potatoes, and finish with the remaining chanco cheese. Sprinkle the chuchoca evenly over the top.

9. 9

   Bake at 200 °C / 400 °F for 18 to 22 minutes, until the top is golden and the cheese bubbles around the edges.

10. 10

    Let rest for 8 minutes before serving so it sets slightly and is easier to portion.