Peruvian Scalloped Potatoes
PREP TIME: 10 MINS
COOK TIME: 45 MINS
butter for greasing
3 Inca’s Food Yellow Potatoes thinly sliced
1 onion, salad (red) thinly sliced
1 clove garlic finely chopped (substitute with Inca’s Food Garlic Paste)
3 slices cheese large slices
(gruyere or provolone work well)
1 tbsp Doña Isabel Oregano, dried
2 tsp salt, ground sea
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/