Name: Pastel de papa arequipeño
Prep time: 25 min
Cook time: 55 min
Total time: 90 min
Cuisine: Peruvian cuisine
Ingredients: 1200 g white potatoes, peeled; sliced 3 mm thick; 300 g semi-firm fresh cheese, sliced thinly, pasteurized; 35 g unsalted butter, 10 g for dish; 25 g cut into small pieces; 3 large eggs, about 150 g without shells; 350 ml evaporated milk; 2 g anise seed; 4 g fine salt; 1 g ground black pepper

Pastel de papa: Arequipa-style potato and cheese bake

Yield 6 servings

Prep 25 minutes

Cook 55 minutes

Passive 10 minutes

Total 90 minutes

Ingredients ↓

Overview

Pastel de papa: Arequipa-style potato and cheese bake

In Arequipa, pastel de papa refers to a layered potato bake rather than the meat-topped mash that similar names can describe elsewhere. White potatoes and sliced cheese form the body of the dish.

Egg and evaporated milk bind the layers as they cook, while anise gives a restrained fragrance. The potato slices need to be consistently thin: a thick slice can remain hard after the top is already brown.

The finished bake is soft at the centre, lightly firm at the edges and sliceable after a short rest. It is often associated with rocoto relleno, although it stands on its own as a savoury side.

Ingredients

Layers

1200 g white potatoes, peeled; sliced 3 mm thick
300 g semi-firm fresh cheese, sliced thinly, pasteurized
35 g unsalted butter, 10 g for dish; 25 g cut into small pieces

Custard

3 large eggs, about 150 g without shells
350 ml evaporated milk
2 g anise seed
4 g fine salt
1 g ground black pepper

Method

Prepare the baking dish.Heat the oven to 180 °C and grease a 25 × 25 cm baking dish with 10 g of the butter. The inside of the baking dish is thinly and evenly coated.
Slice the potatoes.Cut the 1200 g peeled potatoes into even 3 mm slices, ideally with a mandoline and hand guard. The slices are flexible and almost the same thickness.
Mix the custard.Beat the eggs with 350 ml evaporated milk, anise, salt and pepper in a mixing bowl for 3 minutes. The mixture is uniform with no streaks of egg white.
Build the layers.Overlap one third of the potato slices in the dish, scatter on one third of the cheese and 8 g butter; repeat twice with the remaining potatoes, cheese and 17 g butter. Pour over all the egg mixture. The milk mixture fills the spaces between the layers and the top cheese is visible.
Bake until tender.Bake on the middle shelf at 180 °C for 55 minutes, loosely shielding the top with foil if it colours early. Insert a thin knife and thermometer into the centre. The knife slips through the potato without crunch and the egg-based centre reaches 74 °C.
Set and portion.Rest the dish for 10 minutes before cutting it into six squares. The cut sides hold their layers rather than spilling loose custard.

Practical

Practical guidance

Use a firm white potato, not a very floury type: it needs to remain visible in layers. Choose a semi-firm fresh cheese that softens when heated rather than a strongly aged grating cheese. For serving, allow the 10-minute rest so the custard settles. The dish is substantial; cut six portions and pair with vegetables or an appropriately cooked main. Cool leftovers promptly and refrigerate in a shallow covered container at 4 °C or below for up to 3–4 days. Reheat a portion until the centre is 74 °C, keeping the top covered if needed.

Control points

The top browns before the potatoes soften.Slices are too thick or the dish sits too high; cover loosely and continue baking until the centre is tender and 74 °C.
The bake collapses when sliced.The custard is still loose or the dish is too hot; verify the centre temperature and rest the full 10 minutes.

Nutrition per serving

Serving size1 of 6 square portions
Calories455 kcal
Carbohydrate49 g
Protein20 g
Fat20 g
Fibre4 g
Sodium570 mg

Allergens and food safety

Contains milk and egg. Check cheese labelling for other allergens and use pasteurized dairy. Do not taste raw egg custard. An egg-containing casserole should reach at least 74 °C in the centre; do not judge safety by browning alone.

Closing

Result: Tender potato-and-cheese layers that cut neatly.
Decisive control: Slice the potatoes evenly and bake until the centre reaches 74 °C.