Chilote Cochayuyo, Corn and Smoked Cheese Bake

Instructions

1. 1

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

2. 2

   Boil the potatoes in water with a pinch of salt for 15 to 18 minutes, until tender. Drain well and mash with the milk, 15 g (1 tbsp) butter, half of the black pepper, and a pinch of salt. Set aside.

3. 3

   While the potatoes cook, heat the remaining vegetable oil and remaining butter in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 minutes until softened.

4. 4

   Stir in the garlic, merkén, cumin, and oregano. Cook for 1 minute, stirring, to bring out the aromas.

5. 5

   Add the chopped cochayuyo and cook for 3 minutes. Pour in the vegetable broth, then add the corn, remaining salt, and the rest of the black pepper. Cook for 5 to 6 minutes, until the filling is moist but not watery.

6. 6

   Turn off the heat and mix in the fresh parsley and two-thirds of the smoked cheese. Taste and adjust salt if needed.

7. 7

   Transfer the cochayuyo and corn filling to the greased baking dish and spread it evenly. Top with spoonfuls of mashed potato and gently spread to cover the entire surface.

8. 8

   Sprinkle the breadcrumbs and the remaining smoked cheese on top to create a golden crust.

9. 9

   Bake for 22 to 26 minutes at 200 °C / 400 °F, until the top is bubbling and golden. For deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving so it sets and slices more neatly.