Pastel de papas is a baked dish made of layered thin potato slices, egg, milk, and cheese, with a golden top and a creamy interior. It works as a hearty side dish or as part of a family lunch spread.
It’s a practical, budget-friendly recipe, popular in Peruvian home cooking since it turns simple ingredients into an eye-catching dish, ideal for gatherings and family celebrations.
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Peruvian Pastel de Papas
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: Peruvian
Description
Peruvian preparation featuring papas, queso y leche, adapted for a home kitchen with clear measurements.
Ingredients
- 1 kg potatoes, peeled and thinly sliced
- 4 eggs
- 250 ml evaporated milk
- 200 g fresh cheese, sliced
- 50 g butter
- Salt and pepper to taste
- 1 pinch nutmeg
- Breadcrumbs, for topping (optional)
Preparation
- Prepare the potatoes, wash and cut the potatoes into thin, even slices. Blanch them in boiling water for 2 minutes and drain well.
- Make the mixture, whisk the eggs with the evaporated milk, salt, pepper, and nutmeg.
- Layer it up, preheat the oven to 180°C (350°F). In a greased baking dish, layer potato slices, pour over some of the egg mixture, and top with cheese slices. Repeat the layers until the ingredients are used up.
- Bake and serve, dot the top with small pieces of butter and sprinkle with breadcrumbs if desired. Bake for 35 to 40 minutes, until golden. Let it rest for 10 minutes before serving.
Chef’s Tips
- Slice the potatoes evenly so they cook at the same rate.
- Let the dish rest before slicing so the layers hold together.
- If the top browns too quickly, cover it with foil for the last few minutes.
Traditional Variations
Some versions add a layer of ham or ground beef between the potato slices, turning it into a heartier main course.
It’s also common to use a mix of cheeses, combining a milder melting cheese with a saltier one for extra flavor.
How to Serve
Serve hot or warm, cut into squares or rectangles, as a side to meats or as a light main course with a salad.
Recommended Pairings
- Fresh salad
- Grilled meats
- Salsa criolla
Did You Know?
Peru has the greatest potato diversity in the world, with more than 3,000 native varieties. Recipes like pastel de papas show the tuber’s versatility in Peruvian cooking, well beyond the traditional boiled or fried potato.
Frequently Asked Questions
It's a layered dish made with mashed potato and a filling of sautéed meat or vegetables, baked until golden, similar in concept to a shepherd's pie with a Peruvian touch.
Yes, it can be assembled in advance and refrigerated unbaked; it should only go into the oven right before serving so it comes out golden and hot.
The traditional filling is usually ground meat sautéed with onion, chile, and spices, though versions with chicken or vegetables also exist.
