Chilean Green Bean, Toasted Corn and Merkén Cheese Timbale

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish or 4 individual molds with a little of the butter.

2. 2

   Cook the potatoes in salted water for 12 to 15 minutes, until very tender. Drain and mash them with the milk, half of the butter, half of the salt, and some black pepper. Set aside.

3. 3

   Meanwhile, cook the green beans in boiling salted water for 4 minutes. Drain and rinse under cold water to keep their color. Set aside.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until translucent. Stir in the garlic, dried oregano, and merkén, and cook for 30 seconds more.

5. 5

   Add the corn to the skillet and cook for 5 to 6 minutes, stirring, until lightly toasted. Add the green beans, the remaining salt, and a bit more black pepper. Cook 2 minutes more and remove from the heat.

6. 6

   Mix the sautéed vegetables with the beaten eggs and half of the cheese. Stir well to combine.

7. 7

   Assemble the timbales by placing a layer of mashed potatoes in the dish or in each mold. Spread the green bean and corn mixture on top. Finish with the remaining cheese, the breadcrumbs, and the rest of the butter in small pieces over the surface.

8. 8

   Bake for 18 to 20 minutes at 200 °C / 400 °F, until the cheese is melted and the top is golden. For more color, broil for 2 extra minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the timbale holds its shape and the flavors settle.