potato and cheese casserole (pastel de papas)

Name: Potato and Cheese Casserole (Pastel de Papas)
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: Latin American
Ingredients: 1 tablespoon(s) olive oil; 1 tablespoon(s) butter, melted; 1 1/2 pound(s) potatoes (white or yellow), peeled and cut into 1/4-inch slices; 2 to 3 cup - water (for boiling potatoes); 1/2 medium onion, cut into 4 pieces; 1/2 teaspoon(s) salt; 1 clove(s) garlic (left whole); 1/2 teaspoon(s) anise seeds; 6 ounce(s) evaporated milk; 1 tablespoon(s) cornstarch; 1 large egg; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 8 ounce(s) block of queso blanco cheese (or other salty white cheese), cut into 1/4-inch slices; 1/2 cup - grated montrey jack cheese; 2 tablespoon(s) grated parmesan cheese

(3 RATINGS)

9 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jun 12, 2018

This is an Argentinian potato side dish. It's similar to a classic scalloped potatoes dish, but it has a frittata or quiche-like texture that holds together after slicing. There are similar Pastel de Papas dishes in Argentina that include ground beef and are prepared as a main dish. But this version is mostly potatoes, cheese and seasonings, and it's prepared as a side dish.

Rate

prep time 30 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
1 tablespoon butter, melted
1 1/2 pounds potatoes (white or yellow), peeled and cut into 1/4-inch slices
2 to 3 cup - water (for boiling potatoes)
1/2 medium onion, cut into 4 pieces
1/2 teaspoon salt
1 clove garlic (left whole)
1/2 teaspoon anise seeds
6 ounces evaporated milk
1 tablespoon cornstarch
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces block of queso blanco cheese (or other salty white cheese), cut into 1/4-inch slices
1/2 cup - grated montrey jack cheese
2 tablespoons grated parmesan cheese

How To Make potato and cheese casserole (pastel de papas)

Step 1

Place oil and melted butter in a 9-inch casserole dish and spread evenly across the bottom. Set dish aside.

Step 2

Place the potatoes in a large pot and cover them with water. Add the onion pieces to the water, along with salt, garlic clove, and the anise seeds. Bring the water to a simmer and cook the potato slices until they are just barely tender, about 8 to 10 minutes.
Step 3

Drain the potatoes in a colander and set them aside until cool enough to handle.
Step 4

Place evaporated milk, cornstarch, egg, salt and pepper in a food processor and blend until smooth.
Step 5

Preheat the oven to 350°F.
Step 6

Place a layer of sliced potatoes on the bottom of the casserole dish, the arrange a layer of sliced cheese over the potatoes. Repeat with potato and cheese layers until the casserole dish is full, ending with a layer of cheese. Press down gently on the layers to be sure the layers are snugly in place.
Step 7

Pour the milk mixture evenly over the top of the casserole. Top with grated Jack cheese and grated Parmesan cheese. Cover the casserole dish with foil
Step 8

Place the casserole dish in the oven, and bake about 30 minutes or until it's hot and bubbly. Remove the foil, and return the casserole dish to the oven to bake another 10 to 15 minutes or until the top is starting to brown.
Step 9

Remove the dish from the oven, and let it stand 15 minutes before serving. To serve, make one vertical cut down the center, then cut 3 rows horizontally (for 6 portions), and remove portions with a serving spatula.
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