Peruvian Scalloped Potatoes
PREP TIME: 10 MINS
COOK TIME: 45 MINS
butter for greasing
3 potatoes thinly sliced (substitute with Inca’s Food Papa Amarilla)
1 onion, salad (red) thinly sliced
1 clove garlic finely chopped
3 slices cheese large slices (gruyere or provolone work well)
1 tbsp Doña Isabel Oregano, dried
2 tsp sea salt, ground
2 tsp black pepper, ground
1 cup evaporated milk
Pre-heat oven to 350°f (180°c). Grease a small casserole or Pyrex dish with some butter.
Arrange two layers of potato, a layer of onion, some garlic, and a large slice of cheese. Repeat two more times.
Place a further layer of potatoes on top. In a bowl beat the eggs until well combined. Add the oregano, salt, pepper and evaporated milk. Stir and then pour over the potatoes. ready for the oven.
Bake for approximately 45 minutes or until cooked through and golden brown. Allow to stand for at least 5 minutes before serving.
Adapted from: https://www.compassandfork.com/recipe/the-best-peruvian-scalloped-potatoes-recipe-ever/