From the High Andes: A Hearty Peruvian Potato & Garlic Pie (Pastel de Papa)
Details
Layers of creamy potato and savory garlic filling, crowned with a golden, fluffy top.
Ingredients
Instructions
Cook the Potatoes
Boil the peeled and chunked potatoes in salted water until tender. Drain them well and mash by hand. Set aside.
Prepare the Filling
While the potatoes are boiling, heat the olive oil in a medium skillet. Sauté the chopped onion until tender. Add the minced garlic and chopped tomatoes. Cook this mixture until the tomatoes break down and most of the liquid has evaporated.
Assemble the Layers
Preheat your oven to 350°F (175°C). Generously butter a casserole dish. Spread half of the mashed potatoes evenly on the bottom. Top this with half of the tomato and garlic mixture, followed by half of the grated Cheddar cheese. Repeat these layers one more time.
Create the Topping
In a small bowl, mix the egg yolks with the heavy cream. In a separate, clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gently fold the egg yolk mixture into the beaten egg whites.
Bake to Perfection
Spoon the fluffy egg topping evenly over the casserole. Bake for 45 to 55 minutes, or until the topping is beautifully browned and set.
Serve
Let the pie rest for a few minutes before serving. Enjoy this hearty and flavorful taste of the Andes!
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