📝 About This Recipe
Hailing from the volcanic city of Arequipa, this Pastel de Papa is a masterpiece of Andean comfort food. Unlike a shepherd's pie, this version features layers of tender sliced potatoes bound together by a rich, savory custard and melted Queso Paria. It is the quintessential companion to Rocoto Relleno, offering a creamy, salty, and slightly anise-scented contrast that defines Southern Peruvian gastronomy.
🥗 Ingredients
The Potato Base
- 1.5 kg Yukon Gold or Canchán potatoes (peeled and sliced into 1/4 inch rounds)
- 1 tablespoon Fine sea salt (for boiling water)
The Cheese and Binding
- 500 g Queso Paria or Muenster cheese (sliced or coarsely grated)
- 50 g Unsalted butter (cold, cut into small cubes)
- 1 teaspoon Anise seeds (toasted slightly to release aroma)
The Custard Royal
- 1.5 cups Evaporated milk (essential for the authentic creamy texture)
- 1/2 cup Whole milk
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Ground white pepper
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch ceramic or glass baking dish with butter.
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2
In a large pot of salted boiling water, parboil the potato slices for about 5-7 minutes. They should be slightly tender but still hold their shape firmly. Drain and let them air dry for a few minutes.
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3
In a medium mixing bowl, whisk together the evaporated milk, whole milk, eggs, salt, and white pepper until completely homogenous and slightly frothy.
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4
Begin layering by placing a single layer of parboiled potatoes at the bottom of the prepared baking dish, overlapping them slightly like shingles.
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5
Distribute a third of the cheese slices evenly over the potato layer. Sprinkle a pinch of the toasted anise seeds and dot with a few small cubes of butter.
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6
Repeat the layering process (potatoes, cheese, anise, butter) two more times until all ingredients are used, finishing with a generous layer of cheese on top.
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7
Slowly pour the milk and egg custard mixture over the assembled layers. Gently shake the dish or use a knife to poke small gaps so the liquid penetrates all the way to the bottom.
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8
Cover the dish tightly with aluminum foil. This allows the potatoes to steam and soften perfectly before the top browns.
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9
Bake in the center of the oven for 30 minutes.
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10
Remove the foil and continue baking for another 15-20 minutes, or until the top is deeply golden brown and the custard has set.
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11
Turn on the broiler for the last 2 minutes if you prefer a crispier, darker cheese crust.
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12
Crucial Step: Remove from the oven and let the Pastel de Papa rest for at least 15 minutes before slicing. This allows the layers to compress and the cheese to stabilize.
💡 Chef's Tips
Use starchy potatoes like Yukon Gold; they absorb the custard much better than waxy red potatoes. Do not skip the anise seeds; they provide the signature 'Arequipeño' flavor profile that distinguishes this dish. If you cannot find Peruvian Queso Paria, a mix of Muenster and a little Feta provides the right balance of melt and salt. Ensure the evaporated milk is used rather than just regular milk for a richer, more authentic 'crema'. Parboiling the potatoes ensures even cooking; skipping this often leads to crunchy centers in the middle of the cake.
🍽️ Serving Suggestions
Serve alongside a spicy Rocoto Relleno (stuffed pepper) for the ultimate Peruvian feast. Pair with a glass of Chicha Morada (purple corn drink) to balance the richness of the cheese. Accompany with a simple 'Sarsa Criolla' (marinated red onions) to add a bright acidity to the palate. Works beautifully as a side dish for roasted chicken or grilled alpaca steaks. Enjoy warm, though leftovers are surprisingly delicious when pan-fried the next morning.