In Peru we’re BIG on potatoes. I don’t even think I need to tell you that. The famous tuber, after all, is from our land, and from there it traveled and conquered the kitchens in every corner of the world.
One popular way to make potatoes, not only in our country but in many other places too, is au gratin. We call this “pastel de papas“, which translates to potato pie, and is the staple side dish of the fiery Rocoto Relleno. This, however, is just one of the many ways in which we serve this baked dish. Made in many homes on a regular basis, pastel de papas accompanies every possible preparation, or is treated as a meal on its own right (in my house it’s usually the main entree, served with a green salad on the side).
A few weeks ago we revamped our traditional, homey potatoes au gratin, with the addition of sweet potatoes, cauliflower, and green olives. The result was to die for, and I can’t wait to make it again, not once, but many times.
Want this delicious recipe? Click here.